Spicy Szechwan Chicken
Dive into the bold and fiery flavors of Spicy Szechwan Chicken, a classic Chinese-inspired dish that delivers the perfect balance of heat, tang, and savory goodness. This quick and easy recipe features tender chunks of chicken breast marinated with soy sauce and cornstarch for a delightfully crispy texture. Stir-fried with fragrant Szechwan peppercorns, dried red chilies, and aromatics like garlic and ginger, it's paired with colorful bell peppers for a fresh, crunchy bite. The dish is elevated with a rich, spicy-sweet sauce made from hoisin sauce, chili garlic sauce, and a touch of brown sugar, creating a luscious coating for every bite. Ready in just 35 minutes, this restaurant-quality meal is perfect for weeknight dinners and is best served with steamed rice or noodles. Packed with vibrant ingredients and bold flavors, Spicy Szechwan Chicken is a must-try dish for lovers of Asian cuisine.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Cornstarch
- 3 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Szechwan peppercorns
- 8 pieces Dried red chilies
- 4 pieces Garlic cloves
- 1 tablespoon, minced Ginger
- 1 medium, sliced Red bell pepper
- 1 medium, sliced Green bell pepper
- 2 stalks, chopped Scallions
- 1 tablespoon Sesame oil
- 3 tablespoons Vegetable oil
- 0.25 cup Chicken stock
- 1 tablespoon Hoisin sauce
- 2 tablespoons Chili garlic sauce
- 1 teaspoon Brown sugar
Instructions
Cut the chicken breast into bite-sized pieces and place in a mixing bowl.
Add 2 tablespoons of cornstarch and 1 tablespoon of soy sauce to the chicken. Mix well and let marinate for 10 minutes.
In a small bowl, combine the remaining 2 tablespoons of soy sauce, rice vinegar, chicken stock, hoisin sauce, chili garlic sauce, and brown sugar. Stir until well blended and set aside.
Crush the Szechwan peppercorns using a mortar and pestle or the back of a spoon.
Heat a wok or large skillet over medium-high heat and add 3 tablespoons of vegetable oil.
Add the marinated chicken to the wok and stir-fry for 4-5 minutes until golden and cooked through. Remove the chicken and set aside.
Reduce the heat to medium and add sesame oil to the wok. Toss in the Szechwan peppercorns and dried red chilies. Stir for about 30 seconds until fragrant.
Add the minced garlic and ginger, stirring quickly to prevent burning.
Toss in the sliced red and green bell peppers. Stir-fry for 2-3 minutes until slightly tender but still crisp.
Return the cooked chicken to the wok and stir to combine with the vegetables.
Pour the prepared sauce into the wok and allow it to coat the chicken and vegetables, thickening slightly after 1-2 minutes.
Garnish with chopped scallions and serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 33.9 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 4136 mg | 180% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 19.7 g | ||
| Protein | 155.9 g | 312% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2630 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.
