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Szechuan Chicken Stir-fry

Szechuan Chicken
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This Szechuan chicken recipe offers a delightful balance of spicy and savory flavors. It’s a quick and easy dish perfect for a weeknight meal.

Ingredients

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  • 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil, divided
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1/4 cup chicken broth
  • 2 tablespoons chili garlic sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon Szechuan peppercorns, crushed (optional)
  • Chopped green onions for garnish
  • Cooked rice for serving

Instructions

  1. In a medium bowl, toss the chicken with cornstarch, soy sauce, rice vinegar, and sesame oil. Let marinate for 15 minutes.
  2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
  3. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the red bell pepper, green bell pepper, and onion. Cook until softened, about 3-5 minutes.
  4. Add the minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
  5. Stir in the chicken broth, chili garlic sauce, brown sugar, and crushed Szechuan peppercorns (if using). Bring to a simmer.
  6. Return the cooked chicken to the skillet and toss to coat with the sauce. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
  7. Garnish with chopped green onions and serve hot over cooked rice.

Notes

  • Adjust the amount of chili garlic sauce to your preferred spice level.
  • For extra crunch, you can add some chopped peanuts or cashews at the end.
  • If you don’t have Szechuan peppercorns, you can omit them, but they add a unique flavor.

Nutrition

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