Spicy Screamin Szechuan Stir Fry
Ignite your taste buds with the bold and fiery flavors of Spicy Screamin’ Szechuan Stir Fry, a must-try dish packed with vibrant vegetables, tender chicken or tofu, and a tantalizingly spicy Szechuan-inspired sauce. This quick and easy recipe marries the fragrant heat of Szechuan peppercorns and dried red chilies with a luscious garlic-ginger base, creating a stir fry that's bursting with fragrant aromatics and irresistible texture. Crisp broccoli, sweet red bell peppers, and julienned carrots add a colorful, crunchy contrast to the savory, umami-rich sauce featuring soy, hoisin, and a touch of chili garlic kick. Perfectly balanced and customizable to your spice tolerance, this restaurant-worthy stir fry comes together in under 35 minutes and pairs beautifully with steamed rice or noodles for a complete, satisfying meal. Ready to amp up your weeknight dinner game? Dive into this spicy sensation!
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Recipe Information
Ingredients
- 1 pound boneless chicken breast or thigh (or tofu for vegetarian option)
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon Szechuan peppercorns, lightly crushed
- 6 pieces dried red chilies, whole (adjust to spice tolerance)
- 2 cups broccoli florets
- 1 medium red bell pepper, sliced
- 1 medium carrot, julienned
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 2 tablespoons chili garlic sauce
- 1 teaspoon sesame oil
- 2 stalks scallions, chopped
- 1 teaspoon white sesame seeds (for garnish)
Instructions
Pat the chicken dry with paper towels and cut into bite-sized pieces. If using tofu, press and cube it instead.
In a mixing bowl, toss the chicken (or tofu) with cornstarch, ensuring an even coat.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Once the oil is hot, add the chicken (or tofu) in a single layer. Cook for 4-5 minutes until golden and cooked through. Remove from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add minced garlic, ginger, Szechuan peppercorns, and dried chilies. Stir-fry for about 30 seconds until fragrant.
Add the broccoli florets, red bell pepper slices, and julienned carrot to the wok. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, chili garlic sauce, and sesame oil to make the stir fry sauce.
Return the cooked chicken (or tofu) to the wok. Pour the sauce over the meat and vegetables, stirring until everything is evenly coated. Cook for another 2-3 minutes until the sauce thickens slightly.
Turn off the heat and garnish with chopped scallions and white sesame seeds.
Serve hot over steamed rice or noodles for a complete meal. Enjoy the fiery flavors!
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 793 mg | 34% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 6.2 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 554 mg | 12% | |
*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.
