Description
This Szechuan Chicken recipe delivers a bold and spicy stir-fry packed with tender chicken pieces coated in a flavorful homemade Szechuan sauce. It features a medley of peppers, crunchy peanuts, and authentic Chinese spices for an exciting meal perfect for serving over rice or noodles.
Ingredients
Scale
For the Szechuan Chicken
- 1 pound chicken breast chopped into bite-sized pieces
- 1/4 cup soy sauce
- Salt and pepper to taste
- 1/2 cup corn starch
- 1 tablespoon sesame oil or olive oil
- 1 large bell pepper chopped
- 2 serrano peppers chopped (optional for extra spicy)
- 10 dried chile de arbol peppers (optional for extra spicy)
- 1 tablespoon Szechuan peppercorns or black peppercorns
- 1/4 cup peanuts chopped (plus more for garnish)
For the Szechuan Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon ground ginger or fresh minced ginger
- 1 tablespoon honey
- 1 tablespoon chili garlic sauce
- 1 teaspoon garlic powder or fresh minced garlic
- 1 teaspoon crushed red pepper flakes
- 1-2 tablespoons cornstarch for thickening
- 1/2 - 1 teaspoon lightly toasted and ground Szechuan peppercorns
- 1/2 - 1 teaspoon Chinese 5 spice
- 1/2 cup chicken stock (optional for thinner sauce)
- 1 teaspoon sriracha (optional for extra spicy)
For Serving
- Cooked white rice or noodles
- Spicy chili flakes for garnish
Instructions
- Marinate the Chicken: Add the chopped chicken to a large bowl. Pour in the soy sauce, then season with salt and pepper. Toss well to coat and let it marinate for 10 minutes to absorb the flavors.
- Prepare the Szechuan Sauce: While the chicken marinates, combine all sauce ingredients except cornstarch in a small pot. Bring to a boil, then reduce heat and simmer for 3 minutes to blend the flavors.
- Thicken the Sauce: Dissolve 1 tablespoon cornstarch in 2 tablespoons water until smooth. Stir this into the simmering sauce and cook for 2-3 minutes until the sauce thickens. For a thicker sauce, use 2 tablespoons cornstarch and omit the chicken stock. Remove from heat and set aside.
- Cook the Chicken: Heat oil in a large pan over medium heat. Toss the marinated chicken with 1/2 cup cornstarch to coat evenly. Add the chicken to the pan and cook, stirring frequently, for 5-6 minutes until cooked through. Remove from the pan and set aside.
- Sauté the Peppers and Peanuts: Increase heat to medium-high and add the chopped bell pepper and serrano peppers to the pan. Cook for 5 minutes until softened. Then stir in the dried chile de arbol peppers, peppercorns, and chopped peanuts and cook for 2 more minutes.
- Combine and Simmer: Return the cooked chicken to the pan and pour in the prepared Szechuan sauce. Reduce heat to low and simmer everything together for 5 minutes until heated through and flavors meld.
- Serve: Spoon the Szechuan chicken over cooked white rice or noodles. Garnish with additional chopped peanuts and a sprinkle of spicy chili flakes for extra heat.
Notes
- Calories are estimated without rice or noodles for serving.
- Adjust the level of spiciness by adding or omitting serrano peppers and dried chile de arbol peppers.
- Chicken thighs can be substituted for chicken breasts for a juicier texture.
- Use fresh minced ginger and garlic instead of powders for better flavor if preferred.
- For gluten-free version, use tamari instead of soy sauce and ensure chili garlic sauce is gluten-free.
- Cashews can be used instead of peanuts for garnish for a different nutty flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 392 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 85 mg
