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.
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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 |
1586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4065 mg | 177% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 17.2 g | ||
| Protein | 169.3 g | 339% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 189 mg | 15% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2582 mg | 55% | |
*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.
