Description
A flavorful Szechuan Chicken recipe featuring tender chicken pieces stir-fried with bell peppers, serrano and dried chiles, peanuts, and a spicy, tangy homemade Szechuan sauce. Perfect served over rice or noodles for a satisfying meal with a kick.
Ingredients
Scale
For the Szechuan Chicken
- 1 pound chicken breast chopped into bite-sized pieces (you can also use chicken thighs if you'd like)
- 1/4 cup soy sauce
- Salt and pepper to taste
- 1/2 cup corn starch (use 1-2 tablespoons for a thinner consistency)
- 1 tablespoon sesame oil or use 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, or use other dried peppers you love
- 1 tablespoon Szechuan peppercorns or use black peppercorns
- 1/4 cup peanuts chopped (plus more for garnish - cashews are great here, too!)
For the Szechuan Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon ground ginger (fresh minced ginger is good too)
- 1 tablespoon honey or more for sweeter
- 1 tablespoon chili garlic sauce
- 1 teaspoon garlic powder (fresh minced garlic is good too)
- 1 teaspoon crushed red pepper flakes
- 1-2 tablespoons cornstarch for thickening
- 1/2 - 1 teaspoon Szechuan peppercorns lightly toasted and ground (or use Chinese 5 Spice, or both!)
- 1/2 - 1 teaspoon Chinese 5 spice
- 1/2 cup chicken stock (optional, for a slightly 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 1/4 cup soy sauce, season with salt and pepper, and toss to coat all pieces evenly. Let the chicken marinate for 10 minutes to absorb the flavors.
- Prepare the Szechuan sauce: While the chicken marinates, combine all sauce ingredients except cornstarch (soy sauce, rice vinegar, sesame oil, ground ginger, honey, chili garlic sauce, garlic powder, crushed red pepper flakes, Szechuan peppercorns, Chinese 5 spice, chicken stock, sriracha) in a small pot. Bring to a boil over medium heat, then reduce to a simmer and cook for 3 minutes to meld flavors.
- Thicken the sauce: Mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Stir this into the simmering sauce gradually until the sauce thickens, about 2-3 minutes. For a thicker sauce, use 2 tablespoons cornstarch and omit the chicken stock. Remove from heat and set aside.
- Cook the chicken: Heat 1 tablespoon sesame or olive oil in a large pan over medium heat. Toss the marinated chicken with 1/2 cup corn starch to coat well. Add the chicken to the hot pan and cook, stirring frequently, for 5-6 minutes until fully cooked and lightly crispy. Remove and set aside.
- Sauté the peppers and spices: Increase heat to medium-high. Add chopped bell pepper and serrano peppers to the pan and cook for 5 minutes until softened. Stir in dried chile de arbol, Szechuan peppercorns, and chopped peanuts. Cook an additional 2 minutes while stirring to release aromas and flavors.
- Combine: Return the cooked chicken to the pan. Pour the prepared Szechuan sauce over the chicken and vegetables. Reduce heat to medium-low and simmer everything together for 5 minutes to meld all the flavors.
- Serve: Spoon the Szechuan chicken over cooked white rice or noodles. Garnish with extra chopped peanuts and a sprinkle of spicy chili flakes for an added kick. Enjoy hot.
Notes
- Calories are estimated without including rice or noodles served alongside.
- You can swap chicken breast for chicken thighs for extra juiciness and flavor.
- Adjust dried chiles and serrano peppers according to your preferred spice level.
- For gluten-free, use tamari or gluten-free soy sauce alternatives.
- Fresh ginger and garlic may be substituted for powdered versions for a more vibrant sauce.
- Cashews can be used instead of peanuts for garnish if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 392 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 75 mg
