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Szechuan Chicken

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

Prep Time
10 mins
Cook Time
10 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 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

Instructions

    Cup of Yum
  1. 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. 
  2. 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. 
  3. 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.  
  4. 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. 
  5. Add the garlic and ginger to the pan and cook, stirring constantly, for 1 minute.
  6. 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.