Szechuan Chicken and Vegetables
Spice up your dinner routine with this irresistible Szechuan Chicken and Vegetables recipe! Featuring tender, stir-fried chicken breast paired with a vibrant medley of crisp bell peppers, broccoli, carrots, and a savory-sweet Szechuan sauce, this dish is a flavor-packed masterpiece. Infused with the bold kick of dried red chilies and fragrant Szechuan peppercorns, every bite delivers the perfect balance of heat and tang. The combination of garlic, ginger, hoisin sauce, and sesame oil creates a deliciously rich and aromatic base, while the quick stir-fry technique ensures a speedy yet satisfying meal. Serve this restaurant-worthy dish over steamed rice or noodles for a weeknight dinner that’s as easy to prepare as it is to devour.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 3 tablespoons Soy sauce
- 2 teaspoons Cornstarch
- 2 tablespoons Vegetable oil
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 6 whole Dried red chilies
- 1 large Red bell pepper, sliced
- 1 large Green bell pepper, sliced
- 1 large Carrot, julienned
- 200 grams Broccoli florets
- 1 teaspoon Szechuan peppercorns
- 2 tablespoons Hoisin sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 120 milliliters Chicken broth
- 1 teaspoon Sesame oil
- 2 stalks Scallions, chopped
Instructions
Cut the chicken breast into bite-sized pieces and place them in a bowl.
Add 2 tablespoons of soy sauce and the cornstarch to the chicken. Mix well to coat evenly, then set aside to marinate for 10 minutes.
In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, hoisin sauce, rice vinegar, sugar, chicken broth, and sesame oil to make the Szechuan sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Once the oil is hot, add the marinated chicken and stir-fry for 4-5 minutes or until the chicken is fully cooked. Remove the chicken from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic, ginger, dried red chilies, and Szechuan peppercorns. Stir-fry for 30 seconds until fragrant.
Add the red bell pepper, green bell pepper, carrot, and broccoli florets to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the wok and pour the prepared Szechuan sauce over the top. Toss everything together to evenly coat the chicken and vegetables with the sauce.
Cook for another 2-3 minutes, stirring frequently, until the sauce thickens slightly and the dish is heated through.
Remove from heat and garnish with chopped scallions before serving.
Serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 8.5 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 741 mg | 16% | |
*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.
