Szechuan Chicken
Bring bold, fiery flavors to your table with this irresistible Szechuan Chicken recipe! Packed with tender strips of marinated chicken stir-fried to perfection, this dish showcases the iconic heat and tingle of Szechuan peppercorns paired with dried red chilies for an authentic kick. Crisp green and red bell peppers add vibrant color and texture, while a savory-sweet sauce made with dark soy sauce, rice vinegar, and sugar ties it all together. Ready in just 35 minutes, it’s a quick, crowd-pleasing dinner that’s perfect with steamed rice or noodles. Explore the tantalizing tastes of Szechuan cuisine in your own kitchen with this easy, flavor-packed chicken stir-fry!
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Recipe Information
Ingredients
- 500 grams boneless chicken breast
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 12 pieces dried red chilies
- 4 cloves garlic
- 1 inch piece ginger
- 1 teaspoon Szechuan peppercorns
- 1 medium green bell pepper
- 1 medium red bell pepper
- 4 pieces scallions
- 1 tablespoon dark soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons sugar
- 4 tablespoons water
Instructions
Begin by slicing the chicken breast into thin strips. In a mixing bowl, combine the chicken with 2 tablespoons of soy sauce, 2 tablespoons of cornstarch, and 1 teaspoon of sesame oil. Mix well and set aside to marinate for 10 minutes.
As the chicken marinates, prepare the rest of the ingredients: Peel and thinly slice the garlic cloves. Peel and finely chop the ginger. Cut the green and red bell peppers into thin strips, and chop the scallions into inch-long pieces.
In a small bowl, combine 1 tablespoon dark soy sauce, 2 teaspoons rice vinegar, 2 teaspoons sugar, and 4 tablespoons water to create the sauce. Stir until the sugar dissolves completely and set aside.
Heat 2 tablespoons of vegetable oil in a wok or large frying pan over medium-high heat. Add the dried red chilies and Szechuan peppercorns. Stir-fry these spices for about a minute until fragrant, taking care not to burn them.
Add the marinated chicken strips to the wok and stir-fry for about 5 minutes or until the chicken is cooked through and lightly browned. Remove the chicken from the wok and set aside on a plate.
In the same wok, add the prepped garlic and ginger. Stir-fry for 30 seconds. Then, add the sliced bell peppers and continue stir-frying for another 3-4 minutes until they are just tender yet still crisp.
Return the cooked chicken to the wok, followed by the sauce and chopped scallions. Stir-fry everything together quickly, ensuring the chicken and vegetables are well-coated in the sauce. Allow the sauce to thicken slightly and the ingredients to heat through.
Transfer the Szechuan Chicken to a serving dish. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3909 mg | 170% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 19.9 g | ||
| Protein | 152.8 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2808 mg | 60% | |
*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.
