Description
A flavorful and spicy Szechuan Chicken recipe featuring tender, crispy chicken pieces stir-fried with bold Szechuan peppercorns, dried chilies, colorful bell peppers, and a savory-sweet sauce. This quick 40-minute stir-fry dish is perfect for a vibrant weeknight meal packed with texture and authentic Chinese flavors.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons cornstarch
- ½ teaspoon salt (to taste)
Vegetables & Aromatics
- 1 tablespoon Szechuan peppercorns
- 15 dried Szechuan red chili peppers (adjust to taste)
- 1 large red bell pepper, cored and chopped
- 1 large green bell pepper, cored and chopped
- 1 small white onion, sliced
- 1 teaspoon grated fresh ginger
- 1 tablespoon chopped scallions
Sauce & Oil
- ¼ cup neutral-flavored oil (olive oil, avocado oil, or vegetable oil)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
Extras
- ½ cup cashews
Instructions
- Prepare the Chicken: In a medium bowl, toss the chicken pieces with cornstarch and salt until evenly coated, ensuring each piece has a light, crisp coating for frying.
- Cook the Chicken: Heat the neutral oil in a large skillet or wok over medium-high heat. Add the chicken pieces in batches to avoid overcrowding. Fry until they turn golden brown and crispy on the outside. Remove the chicken from the pan and set aside to keep warm.
- Cook the Veggies: In the same skillet, add the Szechuan peppercorns and dried chili peppers. Stir-fry for about 30 seconds until fragrant. Then add the chopped red and green bell peppers and sliced onion. Continue stir-frying for about 2 minutes, allowing the vegetables to soften slightly while retaining some crunch.
- Make the Sauce: Add the grated ginger, soy sauce, rice vinegar, hoisin sauce, and honey to the skillet. Stir well to combine all ingredients and let the sauce simmer for 1-2 minutes, thickening slightly and melding the flavors.
- Combine & Serve: Return the crispy chicken pieces to the skillet and toss to coat them evenly with the flavorful sauce. Add the cashews and chopped scallions, stirring well to distribute before removing from heat.
- Serve: Plate the Szechuan Chicken hot over steamed rice or cauliflower rice for a low-carb option. Garnish with additional scallions if desired and enjoy the bold, spicy, and slightly sweet flavors.
Notes
- Adjust the number of dried chili peppers based on your preferred spice level.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Cashews add crunch, but you can omit them if allergic or substitute with peanuts.
- Cooking chicken in batches ensures a crispy texture without steaming.
- Serve immediately for best texture and flavor.
