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Szechuan Chicken
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Course:
Main Course
Cuisine:
Asian
Ingredients
Sauce:
- ¼ cup broth
- 3 tbsp soy sauce
- 1½ tbsp hoisin sauce
- 1½ tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp cornstarch
Stir Fry:
- 3-4 tbsp vegetable oil
- 1 lb chicken breast boneless, skinless, cut into 1-inch pieces
- black pepper sea salt and freshly cracked, to taste
- salt sea salt and freshly cracked, to taste
- 3 tbsp cornstarch
- ½ yellow onion cut into 1-inch pieces
- 1 small red bell pepper cut into 1-inch pieces
- 1 small green bell pepper cut into 1-inch pieces
- 10-12 dried red chili
- ½ tbsp Szechuan peppercorns
- 3 garlic cloves, minced
- 1 tsp ginger minced
- black pepper freshly cracked, to taste, if needed
- sea salt freshly cracked, to taste, if needed
Instructions
- Make the sauce by combining the broth, soy sauce, hoisin sauce, brown sugar, sesame oil, and cornstarch in a small bowl; whisk until well combined. Set aside to allow flavors to mingle.
- Toss the chicken pieces in a bowl then season with sea salt and freshly cracked pepper, to taste. Sprinkle the cornstarch on top and toss to coat evenly.
- Heat the oil in a large skillet or wok over high heat. Place the chicken in a single layer in the pan and cook for 3-4 minutes per side until golden brown. Remove from the skillet and set aside with a tin foil tent to keep it warm.
- Add the onion, red, and green bell peppers to the skillet along with the chilies and Szechuan peppercorns. Cook, stirring often, until the vegetables are softened, about 3-4 minutes.
- Add the garlic and ginger to the pan and cook, stirring constantly, for 1 minute.
- Return the chicken and juices to the pan along with the sauce. Bring to a boil; cook for 1 minute, or until the sauce is thickened. Taste and season with sea salt and freshly cracked pepper, if needed. Serve immediately. Enjoy.
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