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Szechuan Chicken Recipe

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4.3 from 9 reviews

This vibrant and flavorful Szechuan Chicken recipe features tender pieces of chicken stir-fried with crisp bell peppers, dried chilies, and aromatic spices, all coated in a slightly sweet and spicy sauce. Perfectly balanced with garlic, ginger, and a hint of sesame oil, this quick and easy stir-fry delivers a delightful taste of authentic Chinese cuisine in just 30 minutes.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Chinese

Ingredients

Chicken Marinade

  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/4 cup corn starch
  • Salt and pepper to taste

Vegetables & Aromatics

  • 1/2 cup yellow onion, cut into 1/2 inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 25 small dried red chilies
  • 1 tablespoon Sichuan peppercorns (optional)
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon minced ginger

Sauce Ingredients

  • 3 tablespoons low sodium soy sauce
  • 1 1/2 tablespoons hoisin sauce
  • 1 tablespoon sesame oil
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon corn starch
  • 1/4 cup chicken broth

Cooking Oil

  • 1/4 cup vegetable oil

Instructions

  1. Marinate the Chicken: In a bowl, combine the chicken pieces with 1/4 cup corn starch, salt, and pepper. Toss thoroughly to coat the chicken evenly with the corn starch and seasoning.
  2. Heat the Oil and Cook Chicken: Heat 1/4 cup vegetable oil in a large pan over high heat. Place the coated chicken pieces in a single layer in the pan. Cook for 3-4 minutes on each side until the chicken is golden brown. Work in batches if necessary to avoid overcrowding.
  3. Remove and Keep Chicken Warm: Once cooked, transfer the chicken to a plate and cover to keep warm while preparing the vegetables.
  4. Sauté Vegetables and Spices: Add the onions and both red and green bell peppers to the same pan. Stir in the dried red chilies and optional Sichuan peppercorns. Cook for 3-4 minutes until the vegetables start to soften.
  5. Add Garlic and Ginger: Stir in the minced garlic and ginger and cook for an additional 30 seconds, releasing their fragrance without burning.
  6. Return Chicken to Pan: Add the browned chicken back to the pan with the vegetables and spices.
  7. Prepare the Sauce: In a small bowl, whisk together the low sodium soy sauce, hoisin sauce, sesame oil, brown sugar, 1 tablespoon corn starch, and chicken broth until well combined.
  8. Add Sauce and Thicken: Pour the sauce mixture over the chicken and vegetables. Bring to a boil and cook for 30 seconds to 1 minute, stirring constantly, until the sauce thickens slightly and coats the ingredients.
  9. Serve Immediately: Remove from heat and serve the Szechuan Chicken hot for best flavor and texture.

Notes

  • For extra heat, increase the number of dried red chilies or include fresh chopped chilies.
  • Sichuan peppercorns add a unique numbing sensation but can be omitted if unavailable or not preferred.
  • Serve this dish with steamed white rice or fried rice to complement the spicy flavors.
  • To make this recipe gluten-free, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
  • Ensure to cook chicken pieces in batches to avoid overcrowding the pan for even browning.

Find it online: https://cheftinaskitchen.com/szechuan-chicken-recipe/