Description
Spice up your weeknight dinner with this flavorful Szechuan Chicken recipe. Tender chicken pieces are stir-fried with a medley of peppers and aromatic spices, creating a dish that’s both satisfying and delicious.
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
For the Stir-Fry:
- 1 tablespoon Szechuan peppercorns
- 6-8 dried red chilies
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, chopped
For the Sauce:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon chili garlic sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Coat the Chicken: Toss the chicken pieces with cornstarch until evenly coated.
- Stir-Fry: Heat vegetable oil in a skillet, add Szechuan peppercorns and chilies, then cook the chicken until browned.
- Add Vegetables: Stir in garlic, ginger, and bell peppers until slightly softened.
- Combine: Return chicken to the pan, add the sauce, and cook until heated through.
- Serve: Garnish with green onions and enjoy hot over rice.
Notes
- Adjust the spice level by varying the amount of dried chilies.
- Substitute chicken breast for thighs if desired.
- For extra heat, include Sriracha or more chili garlic sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg
