Spicy Honey Chicken and Celery Szechuan Style
Get ready to ignite your taste buds with this Spicy Honey Chicken and Celery Szechuan Style! This vibrant dish combines tender, soy-marinated chicken and crisp celery, stir-fried to perfection with the tongue-tingling heat of Szechuan peppercorns and dried red chilies. The sweet, sticky sauce—made with honey, dark soy sauce, and a kick of rice vinegar—balances the fiery heat beautifully for a bold, irresistible flavor. Aromatic garlic, ginger, and scallions infuse every bite, while a quick 15-minute cooking time makes this a perfect weeknight dinner. Serve it over steamed rice to soak up every drop of the glossy, Szechuan-inspired sauce. Bursting with spice, sweetness, and savory depth, this Chinese stir-fry is a must-try for lovers of bold and authentic Asian cuisine.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 200 grams celery
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon Szechuan peppercorns
- 8 pieces dried red chilies
- 3 cloves garlic
- 1 inch ginger
- 2 stalks scallions
- 1 tablespoon rice vinegar
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 3 tablespoons vegetable oil
- 0.5 teaspoon salt
Instructions
Cut chicken breast into bite-sized pieces and marinate with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Let it sit for 15 minutes.
Cut celery into thin diagonal slices and set aside.
Crush Szechuan peppercorns slightly using a mortar and pestle or the back of a knife.
Slice garlic and ginger thinly, and cut scallions into 1-inch pieces.
Heat 2 tablespoons of vegetable oil in a wok over medium heat. Stir-fry the chicken until browned and cooked through, about 5-7 minutes, then remove from the wok and set aside.
Wipe the wok clean if necessary and add 1 tablespoon of vegetable oil. Add Szechuan peppercorns and dried red chilies to the oil, stirring for 30 seconds until fragrant.
Add garlic, ginger, and scallions to the wok, and stir-fry for 1 minute.
Add celery to the wok and stir-fry for 2-3 minutes until slightly softened but still crunchy.
In a small bowl, mix honey, rice vinegar, dark soy sauce, and the remaining 1 tablespoon of cornstarch with 2 tablespoons of water to create a sauce.
Return the chicken to the wok, pour the sauce over everything, and stir to coat evenly. Cook for another 2-3 minutes until the sauce thickens.
Taste and adjust the seasoning with salt if needed. Serve hot with steamed rice.
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5807 mg | 252% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 39.1 g | ||
| Protein | 151.1 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2624 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
