Szechuan Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
295 kcal
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Course
Main Course
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Cuisine
Asian
Szechuan Chicken
Description
This Szechuan Chicken recipe begins by tossing chicken pieces with cornstarch, salt, and pepper to create a lightly crisp coating. The chicken is cooked in vegetable oil over high heat until each side is golden brown, then set aside. The cooking pan then handles a mix of yellow onion, red and green bell peppers, dried chilies, and optional Sichuan peppercorns, which are stir-fried until softened and fragrant.
Garlic and ginger are added briefly before returning the chicken to the pan. A sauce combining soy sauce, hoisin sauce, sesame oil, brown sugar, cornstarch, and chicken broth is whisked and poured over the mixture. Bringing it to a boil thickens the sauce, coating the chicken and vegetables with a balanced combination of savory, sweet, and spicy flavors. The finished dish features tender chicken with a light crust and vibrant vegetable textures, enriched by the aromatic heat from chilies and peppercorns. It is best served immediately while hot.
Ingredients
For the stir fry
- 1/4 cup vegetable oil
- 1 pound chicken breast cut into 1 inch pieces, boneless skinless
- 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 chilies small, dried, red
- 1 tablespoon Sichuan peppercorn optional
- 1 1/2 teaspoons garlic minced
- 1 teaspoon ginger minced
- salt to taste
- black pepper to taste
For the sauce
- 3 tablespoons soy sauce low sodium
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 35g | 70% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 173mg | 58% |
| Sodium | 788mg | 33% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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