Szechuan Chicken

This Szechuan chicken is a spicy stir fry made with tender pieces of chicken and colorful vegetables, all tossed in a sweet and savory sauce. A classic Chinese style dish that tastes just as good as what you'd get at a restaurant!

Course Main Course

Cuisine Asian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 295kcal

Author Sara Welch

Ingredients

For the stir fry

1/4 cup vegetable oil
1 pound boneless skinless chicken breasts cut into 1 inch pieces
1/4 cup corn starch
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
salt and pepper to taste

For the sauce

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

Instructions

Place the chicken in a bowl with the corn starch and salt and pepper to taste. Toss to combine. Heat the vegetable oil in a large pan over high heat.
Place the chicken in a single layer in the pan. Cook for 3-4 minutes per side until golden brown. You may have to do this step in batches.
Remove the chicken from the pan. Cover to keep warm.
Add the onion and red and green bell peppers to the pan. Stir in the chilies and sichuan peppercorns. Cook for 3-4 minutes or until vegetables are softened.
Add the garlic and ginger to the pan; cook for an additional 30 seconds. Return the chicken to the pan with the vegetables.
While the chicken and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.
Add the sauce to the chicken mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.

Video

Nutrition