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Take Out Style Szechuan Chicken

Craving takeout? This Szechuan Chicken recipe brings bold, spicy flavors to your kitchen in just 35 minutes—perfect for a quick weeknight dinner.

Prep Time
15 mins
Cook Time
15 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 minced garlic 
  • 1 tablespoon grated ginger
  • 2 teaspoons cornstarch
  • 1 teaspoon honey
  • 1/2 teaspoon crushed red pepper flakes
Stir fry
  • 2 pounds boneless skinless chicken breasts cubed
  • 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 minced garlic 
  • 1/4 cup sliced green onion

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from heat and serve the Szechuan chicken over steamed rice. Garnish with sliced green onions.

Nutrition Information

Serving 1serving Calories 281kcal (14%) Carbohydrates 15g (5%) Protein 34g (68%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 3g Trans Fat 0.02g Cholesterol 97mg (32%) Sodium 896mg (37%) Potassium 729mg (21%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1082IU (22%) Vitamin C 48mg (53%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

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.