Description
Enjoy the bold and spicy flavors of Szechuan Chicken with this easy-to-follow recipe. Tender chicken pieces stir-fried with vibrant veggies in a savory and slightly sweet sauce, perfect served over steamed rice.
Ingredients
Scale
Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
Vegetables:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup chopped green onions
- 6–8 dried red chilies (adjust to spice preference)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon chili garlic sauce (or Szechuan sauce)
- 1 teaspoon sugar
- 1/2 teaspoon Szechuan peppercorns (optional but traditional)
Additional:
- cooked rice for serving
Instructions
- Coat Chicken: Toss the chicken pieces in cornstarch until evenly coated.
- Stir-Fry Chicken: Cook the coated chicken in a skillet until golden brown and fully cooked, then set aside.
- Sauté Veggies: In the same skillet, stir-fry bell peppers, green onions, dried chilies, garlic, ginger, and Szechuan peppercorns until fragrant and softened.
- Make Sauce: Whisk together soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, and sugar in a bowl.
- Combine & Serve: Return chicken to the pan, pour the sauce over everything, stir well to coat, and cook until the sauce thickens. Serve hot over rice.
Notes
- You can substitute store-bought Szechuan sauce if desired.
- Adjust chili quantity and Szechuan peppercorns to control heat level.
- For a gluten-free version, use tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 1/2 cups (without rice)
- Calories: 330
- Sugar: 5g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 110mg
