Szechuan Chicken Recipe

Szechuan Chicken is a classic Chinese dish known for its bold flavors, vibrant colors, and signature spicy kick. Originating from the Sichuan province, this dish combines tender chicken, crisp vegetables, and a flavorful sauce made with Szechuan peppercorns, chili, and garlic. It’s the perfect balance of heat, tanginess, and savory goodness. Whether you’re craving takeout or want to impress at dinner, this recipe delivers authentic flavors in just one pan.

Equipment:

• Large skillet or wok
• Knife and cutting board
• Mixing bowls
• Whisk
• Spatula or wooden spoon

Ingredients:

For the Chicken:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil

For the Sauce:

• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon chili garlic sauce
• 1 teaspoon sugar
• ½ cup chicken broth
• 1 teaspoon cornstarch (mixed with 1 tablespoon water for slurry)

For the Stir-Fry:

• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 1 tablespoon Szechuan peppercorns (or red chili flakes for spice)
• 4-5 dried red chilies (optional)

Instructions:

1. Marinate the Chicken
   Toss the chicken pieces with soy sauce and cornstarch in a bowl. Let marinate for 15 minutes while you prepare the other ingredients.
2. Prepare the Sauce
   In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, sugar, and chicken broth. Set aside.
3. Cook the Chicken
   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden and fully cooked, about 5-7 minutes. Remove and set aside.
4. Sauté Aromatics
   Add the remaining oil to the skillet. Sauté the minced garlic, ginger, Szechuan peppercorns, and dried chilies (if using) until fragrant, about 1 minute.
5. Stir-Fry Vegetables
   Add the bell peppers and onion to the skillet. Stir-fry for 3-4 minutes until tender-crisp.
6. Combine and Cook
   Return the cooked chicken to the skillet. Pour in the sauce and stir to coat everything evenly. Add the cornstarch slurry and simmer for 2-3 minutes until the sauce thickens.
7. Serve
   Remove from heat and serve hot over steamed rice or noodles.

Presentation Ideas:

• Garnish with thinly sliced scallions and a sprinkle of sesame seeds for added texture and color.
• Serve alongside a fresh cucumber salad to balance the heat.
• Plate in a shallow bowl with steamed jasmine rice to soak up the delicious sauce.

Tips:

• Adjust the spice level by adding more or fewer dried chilies or chili garlic sauce.
• For extra flavor, toast the Szechuan peppercorns before adding them to the dish.
• Swap chicken for tofu or shrimp for a different protein option.
• Use a mix of vegetables like broccoli, snap peas, or carrots for variety.

This Szechuan Chicken recipe is packed with flavor and delivers just the right amount of heat. The combination of tender chicken, fresh vegetables, and a bold, spicy sauce makes it a standout dish for any occasion. It’s easy to prepare, customizable, and perfect for a quick weeknight dinner or a special meal. Enjoy a taste of authentic Szechuan cuisine at home!

Szechuan Chicken Recipe

Spice up your dinner with this bold and flavorful Szechuan Chicken recipe! Made with tender chicken, vibrant vegetables, and a savory, spicy sauce, it’s a restaurant-style dish you can make at home.

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Equipment

• Large skillet or wok
• Knife and cutting board
• Mixing bowls
• Whisk
• Spatula or wooden spoon

Ingredients

  

• For the Chicken:
• 1 lb boneless skinless chicken breast, cut into bite-sized pieces
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• For the Sauce:
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon chili garlic sauce
• 1 teaspoon sugar
• ½ cup chicken broth
• 1 teaspoon cornstarch mixed with 1 tablespoon water for slurry
• For the Stir-Fry:
• 2 tablespoons vegetable oil
• 2 garlic cloves minced
• 1- inch piece of ginger minced
• 1 red bell pepper sliced
• 1 green bell pepper sliced
• 1 small onion sliced
• 1 tablespoon Szechuan peppercorns or red chili flakes for spice
• 4-5 dried red chilies optional

Instructions

 

• Marinate the Chicken
• Toss the chicken pieces with soy sauce and cornstarch in a bowl. Let marinate for 15 minutes while you prepare the other ingredients.
• Prepare the Sauce
• In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, sugar, and chicken broth. Set aside.
• Cook the Chicken
• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden and fully cooked, about 5-7 minutes. Remove and set aside.
• Sauté Aromatics
• Add the remaining oil to the skillet. Sauté the minced garlic, ginger, Szechuan peppercorns, and dried chilies (if using) until fragrant, about 1 minute.
• Stir-Fry Vegetables
• Add the bell peppers and onion to the skillet. Stir-fry for 3-4 minutes until tender-crisp.
• Combine and Cook
• Return the cooked chicken to the skillet. Pour in the sauce and stir to coat everything evenly. Add the cornstarch slurry and simmer for 2-3 minutes until the sauce thickens.
• Serve
• Remove from heat and serve hot over steamed rice or noodles.