Szechuan Garlic Chicken
Get ready to ignite your taste buds with Szechuan Garlic Chicken, a fiery, flavor-packed stir-fry that perfectly balances bold spices, crispy textures, and savory-sweet undertones. This Chinese-inspired dish features tender, cornstarch-coated chicken, stir-fried until golden, then simmered in a rich, aromatic sauce infused with minced garlic, ginger, soy sauce, and the distinctive tingle of Szechuan peppercorns. Brightly colored bell peppers and dried red chilies add crunch and heat, while a splash of sesame oil and chopped scallions create a fragrant, restaurant-quality finish. Quick to prepare in just 35 minutes, this vibrant recipe pairs beautifully with steamed rice or noodles, making it an ideal choice for a flavorful weeknight dinner. Perfect for fans of spicy Asian cuisine, Szechuan Garlic Chicken is a must-try recipe offering bold flavors with every bite.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 2 tablespoons Cornstarch
- 3 tablespoons Vegetable oil
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 8 pieces Dried red chilies
- 1 teaspoon Szechuan peppercorns
- 3 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 1 cup Chicken stock or water
- 1 large Red bell pepper, sliced
- 1 large Green bell pepper, sliced
- 2 stalks Scallions, chopped
- 1 teaspoon Sesame oil
Instructions
Cut the chicken breast into bite-sized pieces and toss in a bowl with the cornstarch until evenly coated. Set aside.
Heat 2 tablespoons of vegetable oil in a large wok or frying pan over medium-high heat. Once the oil is hot, add the chicken pieces and stir-fry until golden and fully cooked, about 5-6 minutes. Remove the chicken and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Reduce the heat to medium and add the minced garlic, minced ginger, dried red chilies, and Szechuan peppercorns. Stir-fry for about 30 seconds to release their aroma.
Increase the heat to medium-high and add the sliced red and green bell peppers. Stir-fry for 2-3 minutes until they are slightly tender but still crisp.
In a small bowl, mix together the soy sauce, dark soy sauce, rice vinegar, sugar, and chicken stock (or water). Pour the sauce mixture into the wok and bring to a simmer.
Return the cooked chicken to the wok and toss to coat evenly in the sauce. Allow the chicken to cook in the sauce for 2 more minutes, letting the sauce thicken slightly.
Sprinkle the dish with chopped scallions and drizzle with sesame oil. Give it a final stir.
Serve immediately with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 996 mg | 43% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.8 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 682 mg | 15% | |
*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.
