Szechuan Style Stir Fry Chicken with Peanuts
Get ready to spice up your dinner table with Szechuan Style Stir Fry Chicken with Peanuts, a bold and flavorful dish that brings authentic Chinese cuisine straight to your kitchen. This quick, 35-minute recipe features tender, marinated chicken stir-fried to perfection with crispy bell peppers, fiery dried red chilies, aromatic ginger, garlic, and the numbing heat of freshly roasted Szechuan peppercorns. A slightly tangy and umami-rich sauce, made with soy sauce, dark soy, rice vinegar, and a touch of sugar, coats every bite, while roasted peanuts add a satisfying crunch. Perfectly balanced with bold flavors and textures, this dish is best served with steamed rice or noodles for a complete and satisfying meal. Whether you're a fan of bold Asian flavors or looking to expand your weeknight dinner repertoire, this stir fry is sure to become a favorite!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 100 grams peanuts (unsalted, roasted)
- 4 tablespoons soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons cornstarch
- 2 tablespoons rice vinegar
- 1 tablespoon dark soy sauce
- 2 teaspoons Szechuan peppercorns
- 6 pieces dried red chilies
- 1 tablespoon ginger (minced)
- 3 cloves garlic (minced)
- 4 stalks scallions (chopped)
- 3 tablespoons vegetable oil (or peanut oil)
- 1 teaspoon sugar
- 1 medium red bell pepper (sliced)
- 1 medium green bell pepper (sliced)
- 2 tablespoons water (for the sauce)
Instructions
Cut the chicken breast into bite-sized pieces and place them in a bowl.
In the bowl with the chicken, add 2 tablespoons of soy sauce, Shaoxing wine, and cornstarch. Mix well to coat the chicken evenly and let it marinate for 15 minutes.
While the chicken is marinating, prepare the sauce by mixing the remaining 2 tablespoons of soy sauce, rice vinegar, dark soy sauce, sugar, and water in a small bowl. Set aside.
Heat a wok or large skillet over medium heat and dry roast the Szechuan peppercorns for 1-2 minutes until fragrant. Remove from the wok, crush lightly using a mortar and pestle, and set aside.
In the same wok, heat the vegetable oil over high heat. Add the dried red chilies and stir-fry for 30 seconds until they darken slightly.
Add the minced ginger, garlic, and the marinated chicken to the wok. Stir-fry for 4-5 minutes until the chicken is cooked through.
Toss in the red and green bell peppers and stir-fry for another 2-3 minutes until the vegetables are slightly tender but still crisp.
Reduce the heat to medium and pour in the prepared sauce. Stir well and let it thicken for about 1-2 minutes.
Add the roasted peanuts, crushed Szechuan peppercorns, and chopped scallions to the wok. Stir to combine all the ingredients.
Remove from heat and serve immediately with steamed white rice or noodles.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.4 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 860 mg | 18% | |
*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.
