Description
A vibrant and spicy Szechuan Chicken recipe featuring tender chicken pieces coated in a flavorful homemade Szechuan sauce with peppers, peanuts, and traditional spices. Perfect for serving over rice or noodles for a satisfying and delicious meal.
Ingredients
Scale
For the Szechuan Chicken
- 1 pound chicken breast chopped into bite-sized pieces
- 1/4 cup soy sauce
- Salt and pepper to taste
- 1/2 cup corn starch
- 1 tablespoon sesame oil or olive oil
- 1 large bell pepper chopped
- 2 serrano peppers chopped (optional)
- 10 dried chile de arbol peppers (optional)
- 1 tablespoon Szechuan peppercorns or black peppercorns
- 1/4 cup peanuts chopped (plus more for garnish)
For the Szechuan Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon ground or fresh minced ginger
- 1 tablespoon honey
- 1 tablespoon chili garlic sauce
- 1 teaspoon garlic powder or fresh minced garlic
- 1 teaspoon crushed red pepper flakes
- 1–2 tablespoons cornstarch
- 1/2 – 1 teaspoon lightly toasted and ground Szechuan peppercorns
- 1/2 – 1 teaspoon Chinese 5 spice
- 1/2 cup chicken stock (optional)
- 1 teaspoon sriracha (optional)
For Serving
- Cooked white rice or noodles
- Spicy chili flakes
Instructions
- Marinate Chicken: Add the chopped chicken to a large bowl. Pour in soy sauce, season with salt and pepper, then toss well to coat. Let it marinate for 10 minutes.
- Prepare Szechuan Sauce: While chicken marinates, whisk together all sauce ingredients except cornstarch in a small pot. Bring to a boil, then reduce heat and simmer for 3 minutes.
- Thicken Sauce: Dissolve 1 tablespoon cornstarch in 2 tablespoons water until smooth. Stir into simmering sauce and cook for 2-3 minutes until thickened. For thicker sauce, use 2 tablespoons cornstarch and omit chicken stock. Remove sauce from heat and set aside.
- Cook Chicken: Heat oil in a large pan over medium heat. Toss marinated chicken with 1/2 cup corn starch to coat evenly. Add chicken to pan and cook, stirring frequently, for 5-6 minutes until cooked through. Remove chicken and set aside.
- Sauté Peppers and Peanuts: Increase heat to medium-high. Add bell pepper, serrano peppers, and dried chile de arbol to the pan. Cook for 5 minutes until softened. Stir in Szechuan peppercorns and chopped peanuts, cooking another 2 minutes.
- Combine and Simmer: Return chicken to pan with vegetables. Pour in the prepared Szechuan sauce. Reduce heat and simmer everything together for 5 minutes to meld flavors.
- Serve: Serve the Szechuan chicken hot over cooked white rice or noodles. Garnish with extra chopped peanuts and a sprinkle of spicy chili flakes for an added kick.
Notes
- Calories are estimated without rice or noodles for serving.
- You can substitute chicken thighs for breast if preferred for juicier meat.
- Adjust dried and fresh peppers to control spiciness.
- Use cashews instead of peanuts for a different nutty flavor.
- Fresh ginger and garlic can be used instead of powders for more vibrant taste.
- Make sure to toast and grind Szechuan peppercorns lightly for best aroma.
- For a gluten-free version, use tamari instead of soy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 392 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
