Vegetarian Szechuan Chicken
Experience bold flavors with this Vegetarian Szechuan Chicken recipe, a plant-based twist on the classic Chinese dish. Perfectly crispy plant-based chicken strips are stir-fried with vibrant bell peppers, aromatic garlic, ginger, and a fiery blend of Szechuan peppercorns and dried red chilies. A savory, tangy sauce made with soy sauce, hoisin, and rice vinegar ties everything together, creating a dish that’s both spicy and satisfyingly rich. Ready in just 35 minutes, this vegetarian-friendly recipe is ideal for busy weeknights or serving as an impressive main course. Pair it with steamed rice or noodles for a complete meal, and add roasted peanuts or cashews for an optional crunchy finish. Embrace the bold, spicy flavors of Vegetarian Szechuan Chicken today!
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Recipe Information
Ingredients
- 300 grams Plant-based chicken strips
- 3 tablespoons Cornstarch
- 4 tablespoons Vegetable oil
- 3 pieces Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 6 pieces Dried red chilies
- 1 teaspoon Szechuan peppercorns
- 1 piece Red bell pepper, sliced
- 1 piece Green bell pepper, sliced
- 3 tablespoons Soy sauce
- 1 tablespoon Hoisen sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 2 pieces Scallions, chopped
- 2 tablespoons Roasted peanuts or cashews (optional)
- 4 servings Cooked rice or noodles, for serving
Instructions
Coat the plant-based chicken strips in cornstarch, shaking off any excess. This will help create a crispy texture when cooked.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the coated plant-based chicken strips and cook until golden and crispy on all sides, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of vegetable oil. Reduce the heat to medium and add the minced garlic, minced ginger, dried red chilies, and Szechuan peppercorns. Stir-fry for 1-2 minutes until fragrant, being careful not to let the garlic burn.
Increase the heat back to medium-high and add the red and green bell peppers. Stir-fry the vegetables for 3-4 minutes until slightly tender but still crisp.
In a small bowl, mix together the soy sauce, hoisin sauce, rice vinegar, and sugar. Pour the sauce mixture into the skillet and stir to coat the vegetables evenly.
Return the cooked plant-based chicken strips to the skillet and toss to combine with the vegetables and sauce. Cook for another 2-3 minutes, allowing the flavors to meld together.
Garnish with chopped scallions and roasted peanuts or cashews, if using.
Serve hot over cooked rice or noodles for a complete meal. Enjoy your flavorful Vegetarian Szechuan Chicken!
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3706 mg | 161% | |
| Total Carbohydrate | 210.1 g | 76% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 20.6 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2362 mg | 50% | |
*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.
