Description
This flavorful Szechuan Chicken recipe features bite-sized chicken pieces coated in a crispy corn starch layer, stir-fried with vibrant bell peppers, serrano and dried chiles, and tossed in a bold homemade Szechuan sauce that balances spicy, tangy, and savory flavors. Served best over steamed white rice or noodles, it's a quick and satisfying dish perfect for dinner.
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
- 1 large bell pepper chopped
- 2 serrano peppers chopped (optional)
- 10 dried chile de arbol peppers (optional)
- 1 tablespoon Szechuan peppercorns
- 1/4 cup peanuts chopped
For the Szechuan Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon ground ginger
- 1 tablespoon honey
- 1 tablespoon chili garlic sauce
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes
- 1-2 tablespoons cornstarch
- 1/2 - 1 teaspoon Szechuan peppercorns (lightly toasted and ground)
- 1/2 - 1 teaspoon Chinese 5 spice
- 1/2 cup chicken stock (optional)
- 1 teaspoon sriracha (optional)
For Serving
- Cooked white rice or noodles
- Spicy chili flakes
Instructions
- Marinate the chicken: Add the chopped chicken to a large bowl. Add soy sauce, salt, and pepper and toss to coat. Let it marinate for 10 minutes.
- Prepare the Szechuan sauce: While the chicken marinates, whisk all sauce ingredients except cornstarch in a small pot. Bring to a boil, then reduce heat and simmer for 3 minutes.
- Thicken the sauce: Dissolve 1 tablespoon cornstarch in 2 tablespoons water, stir into the sauce, and cook for 2-3 minutes until thickened. For thicker sauce, use 2 tablespoons cornstarch and skip chicken stock. Remove from heat and set aside.
- Cook the chicken: Heat sesame oil in a large pan over medium heat. Toss marinated chicken with 1/2 cup corn starch to coat. Add chicken to pan and stir-fry for 5-6 minutes until cooked through. Remove chicken and set aside.
- Cook the peppers and aromatics: Increase heat to medium-high; add bell pepper, serrano peppers, dried chile de arbol, Szechuan peppercorns, and chopped peanuts to the pan. Cook for 5 minutes to soften peppers, then stir for 2 more minutes.
- Combine chicken and sauce: Add chicken back to the pan plus the prepared Szechuan sauce. Reduce heat and simmer for 5 minutes to blend flavors.
- Serve: Serve the Szechuan chicken over cooked white rice or noodles. Garnish with extra chopped peanuts and spicy chili flakes as desired.
Notes
- Calories listed are for the chicken and sauce only, without rice or noodles.
- For less spicy heat, omit serrano and dried chile de arbol peppers.
- Chicken thighs can be substituted for chicken breast for a juicier result.
- Fresh minced ginger and garlic can be used instead of powdered for enhanced flavor.
- Cashews can be used instead of peanuts for garnish and crunch.
- Adjust honey quantity for preferred sweetness level.
Nutrition
- Serving Size: 1 serving
- Calories: 392 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 90 mg
