Take Out Style Szechuan Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
281 kcal
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Course
Main Course
Take Out Style Szechuan Chicken
Description
This recipe for Take Out Style Szechuan Chicken starts by making a savory, spicy sauce with soy sauce, chili garlic sauce, garlic, ginger, cornstarch, honey, and red pepper flakes. Chicken breast is cubed and coated in cornstarch with salt and pepper, then stir-fried in vegetable and sesame oils to develop a slight crust. Bell peppers and onion strips are added along with minced garlic to soften slightly while retaining crunch.
The prepared spicy sauce is then poured over the stir-fry, allowing the cornstarch to thicken it and create a glossy coating over the chicken and vegetables. The dish balances heat from the red pepper and chili garlic with a slight sweetness from honey and savory umami from soy sauce.
The quick, high-heat cooking retains the texture of the vegetables and leaves the chicken tender but with a slight crispness from the coating. This dish can be served with steamed rice for a full meal with a spicy Asian flavor profile.
Ingredients
Sauce
- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoons Chili garlic sauce
- 2 tablespoons garlic minced
- 1 tablespoon ginger grated
- 2 teaspoons cornstarch
- 1 teaspoon honey
- 1/2 teaspoon red pepper flakes crushed
Stir fry
- 2 pounds chicken breast cubed, boneless skinless
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoon vegetable oil
- 2 tablespoons sesame oil
- 1/4 cup cornstarch
- 1 medium red bell pepper cut into 1 inch strips
- 1 medium green bell pepper cut into 1 inch strips
- 1 medium white onion medium, cut into strips
- 2 tablespoons garlic minced
- 1/4 cup green onion sliced
Instructions
- In a small mixing bowl, whisk together 1/2 cup water, 2 tablespoons soy sauce, 2 tablespoons chili garlic sauce, 2 tablespoons minced garlic, 1 tablespoon grated ginger, 2 teaspoons cornstarch, 1 teaspoon honey, and 1/2 teaspoon crushed red pepper flakes. Set aside.
- Cube 2 pounds boneless skinless chicken breasts and place the cubed chicken in a medium bowl. Add 1/4 cup cornstarch, along with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss the chicken until well coated.
- Heat a wok or large skillet over high heat. Add 2 tablespoon vegetable oil and 2 tablespoons sesame oil. Once hot, add the coated chicken to the pan. Cook for about 5 minutes, tossing occasionally, until the chicken starts to brown.
- Add the bell peppers, onion, and 2 tablespoons minced garlicto the wok with the chicken. Cook for another 5 minutes, stirring frequently, until the vegetables begin to soften.
- Reduce the heat to medium. Pour the sauce mixture into the wok, stirring to coat the chicken and vegetables evenly. Continue to cook for 8-10 minutes, stirring occasionally, until the sauce has thickened.
- Remove from heat and serve the Szechuan chicken over steamed rice. Garnish with sliced green onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 281kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 34g | 68% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 896mg | 37% |
| Potassium | 729mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1082IU | 22% |
| Vitamin C | 48mg | 53% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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