Szechuan Chicken with Peanuts
Spice up your dinner routine with this bold and flavorful Szechuan Chicken with Peanuts recipe! Tender chicken thighs are marinated to perfection, stir-fried until golden, and tossed in a savory combination of dark soy sauce, hoisin, and a touch of sugar. The dish comes alive with the tongue-tingling heat of Szechuan peppercorns, smoky dried red chilies, and aromatic garlic and ginger. Roasted peanuts add a delightful crunch, while scallions offer a fresh finish. Ready in just 35 minutes, this easy-to-make classic pairs perfectly with steamed rice, making it an irresistible choice for anyone craving restaurant-quality Chinese cuisine at home.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon Szechuan peppercorns
- 8 pieces dried red chilies
- 0.5 cup peanuts
- 3 tablespoons vegetable oil
- 4 cloves garlic
- 1 tablespoon ginger
- 1 tablespoon dark soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 2 stalks scallions
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a mixing bowl.
Marinate the chicken with 1 tablespoon soy sauce, rice vinegar, and cornstarch. Mix well and let it sit for 15 minutes.
While the chicken is marinating, thinly slice the garlic and ginger, chop the scallions, and set them aside.
Heat a wok or large frying pan over medium heat and toast the Szechuan peppercorns for about 1 minute until fragrant. Remove and grind them into a powder using a mortar and pestle or spice grinder.
Add the peanuts to the wok and dry-roast them until golden and fragrant, about 2-3 minutes. Remove from the wok and set aside.
Heat 2 tablespoons of vegetable oil in the wok over medium-high heat. Add the marinated chicken in a single layer and cook for 3-4 minutes per side until golden and cooked through. Remove the chicken and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the dried red chilies and fry for 30 seconds until they darken slightly, being careful not to burn them.
Add the garlic, ginger, and scallions to the wok and stir-fry for 1-2 minutes until aromatic.
Return the chicken to the wok, then add dark soy sauce, hoisin sauce, sugar, and the ground Szechuan peppercorns. Stir to coat the chicken evenly in the sauce.
Toss the roasted peanuts into the wok and stir everything together for another minute.
Remove from heat and serve immediately with steamed rice.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 32.7 g | ||
| Cholesterol | 626 mg | 208% | |
| Sodium | 3248 mg | 141% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 14.0 g | ||
| Protein | 156.5 g | 313% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 190 mg | 15% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2270 mg | 48% | |
*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.
