Description
Spice up your dinner with this flavorful Szechuan Chicken recipe. Tender chicken, crunchy bell peppers, and a spicy, savory sauce come together to create a delicious stir-fry dish that’s perfect served over steamed rice.
Ingredients
Scale
Main Ingredients:
- 1 ½ pounds boneless skinless chicken breasts or thighs (cut into bite-sized pieces)
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 4–6 dried red chilies (whole)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 green onions (sliced)
- 1 teaspoon Szechuan peppercorns (crushed, optional)
For the Sauce:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon brown sugar
- ½ cup water
- 1 teaspoon cornstarch (for thickening)
Instructions
- Coat the Chicken: Toss chicken pieces with cornstarch. Cook in oil until golden. Set aside.
- Prepare the Sauce: Stir-fry chilies, garlic, ginger, and Szechuan peppercorns. Add bell peppers. Mix soy sauce, vinegar, hoisin sauce, chili garlic sauce, sugar, water, and cornstarch. Simmer sauce and add chicken.
- Serve: Top with green onions and serve over rice.
Notes
- Adjust the heat level by adding more or fewer dried chilies.
- Toasting the Szechuan peppercorns before crushing enhances their numbing flavor.
- This dish is best served fresh but reheats well for leftovers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 7g
- Sodium: 690mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
