Szechuan Chicken Recipe
User Reviews
4.6
33 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
-
Servings
4
-
Calories
509 kcal
-
Course
Main Course
-
Cuisine
Chinese
Szechuan Chicken Recipe
Report
Quick and EASY Szechuan Chicken & Rice is an easy dinner recipe using unique Chinese spices, like sichuan peppercorns and a vegetable stir fry.
Share:
Ingredients
Szechuan Sauce:
- 1/2 cup low sodium soy sauce
- 2 tablespoons black vinegar or rice vinegar
- 2 tablespoons brown sugar
- 1 clove garlic , minced or grated
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon corn starch
- 1/4 cup water
Chicken:
- 1/2 cup corn starch
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1-2 pounds boneless skinless chicken breasts , trimmed and cut into 1 inch pieces
- 2-3 tablespoons vegetable oil
Stir Fry:
- 1 tablespoon vegetable oil
- 1/2 cup white onion , sliced
- 1/2 red bell pepper , cut into 1-inch pieces
- 1/2 green bell pepper cut into 1-inch pieces
- 1 cup sugar snap peas
- ½ cup dried red chiles , optional
- 1 tablespoon Sichuan peppercorns , optional*
- 2 cloves garlic , minced
- 1 teaspoon fresh ginger , minced
Add to Shopping List
Instructions
For the Sauce:
- In a small saucepan, whisk together the soy sauce, vinegar, brown sugar, garlic and crushed red pepper. Heat over low heat until small bubbles form.
- In a small mixing bowl, whisk together the cornstarch and water. Whisk into the hot sauce until fully combined and no lumps remain. Continue to heat for another 2-3 minutes or until the sauce starts to thicken and becomes glossy.
- Remove from the heat until ready to use.
For the Chicken:
- In a large mixing bowl, combine the cornstarch, salt and pepper until mixed. Add the chicken, tossing to coat. Remove chicken, tapping off excess cornstarch. Allow to sit on a plate for 10-20 minutes at room temperature.
- In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Working in batches, add the chicken to the hot oil, browning on all sides and cooking thoroughly. Using a slotted spoon, remove to a paper towel lined plate and continue with the rest of the chicken. You will only need all 3 tablespoons of vegetable oil if you use a full 2 pounds of chicken. For 1 pound, you’ll only need 2 batches and 2 tablespoons vegetable oil. When all of the chicken is browned, set aside.
For the Stir Fry:
- In a very large skillet, heat the vegetable oil over medium heat. When hot, add the onions, red pepper and green peppers. Saute for 3-4 minutes until they start to soften, but still have structure. Add the sugar snap peas and red chiles, if using, and Sichuan peppercorns. Saute for another 1 minute. Add the garlic and ginger, sauteing for another 1-2 minutes.
- Add the chicken back to the mixture, along with the sauce. Toss to coat evenly and heat for 2-3 minutes.
- When fully heated and coated, serve the chicken and stir-fry over rice.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Equipments used:
Nutrition Information
Show Details
Calories
509kcal
(25%)
Carbohydrates
84g
(28%)
Protein
28g
(56%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
54mg
(18%)
Sodium
853mg
(36%)
Potassium
1168mg
(33%)
Fiber
9g
(36%)
Sugar
24g
(48%)
Vitamin A
3660IU
(73%)
Vitamin C
115.8mg
(129%)
Calcium
100mg
(10%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 84g | 28% |
| Protein | 28g | 56% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 54mg | 18% |
| Sodium | 853mg | 36% |
| Potassium | 1168mg | 25% |
| Fiber | 9g | 36% |
| Sugar | 24g | 48% |
| Vitamin A | 3660IU | 73% |
| Vitamin C | 115.8mg | 129% |
| Calcium | 100mg | 10% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
33 reviews
Excellent
Other Recipes
You'll Also Love
