Szechuan Chicken

Name: Szechuan Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: ¼ cup broth; 3 tbsp soy sauce; 1½ tbsp hoisin sauce; 1½ tbsp brown sugar; 1 tbsp sesame oil; 1 tbsp cornstarch; 3-4 tbsp vegetable oil; 1 lb boneless skinless chicken breast, cut into 1-inch pieces; Sea salt and freshly cracked pepper, 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 chilies; ½ tbsp Szechuan peppercorns; 3 cloves of garlic, minced; 1 tsp ginger, minced; Sea salt and freshly cracked pepper, to taste, if needed

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Course
Main Course
Cuisine
Asian

Szechuan Chicken

Benjamin Mason

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

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 boneless skinless chicken breast, cut into 1-inch pieces
Sea salt and freshly cracked pepper, 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 chilies
½ tbsp Szechuan peppercorns
3 cloves of garlic, minced
1 tsp ginger, minced
Sea salt and freshly cracked pepper, to taste, if needed

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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.