5 from 12 votes
Take Out Style Szechuan Chicken
Take Out Style Szechuan Chicken combines cubed chicken breast fried with bell peppers, onion, and garlic, tossed in a spicy sauce featuring soy sauce, chili garlic sauce, ginger, and honey. The chicken is coated in cornstarch for a slightly crisp texture, and the stir-fry method quickly cooks the ingredients in vegetable and sesame oil. This method recreates the spicy, savory flavors and textures typical of Szechuan-style dishes.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
6
servings
Calories:
281 kcal
Course:
Main Course
Cuisine:
Asian, American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 281
% 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.