Description
This 30 Minute Szechuan Chicken recipe offers a vibrant, spicy stir-fry packed with tender chicken, colorful bell peppers, and aromatic Sichuan peppercorns. Coated in a flavorful sauce that balances savory, sweet, and tangy notes, this quick and satisfying dish delivers authentic Szechuan flavors that are perfect for a weeknight dinner.
Ingredients
Scale
Chicken and Marinade:
- 1 pound chicken breast (skinless and boneless, cut into 1 inch cubes)
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon Shaoxing wine
- 1 tablespoon sesame oil
- ½ cup cornstarch
Sauce:
- 3 tablespoons soy sauce (low sodium)
- 2 teaspoons dark soy sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon sugar
- 1 tablespoon black rice vinegar (or rice vinegar)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
Stir Fry:
- 1 small onion (sliced)
- 1 small red bell pepper (cut in 1 inch cubes)
- 1 small green bell pepper (cut in 1 inch cubes)
- 5 dried red chillies (deseeded, cut into 1 inch pieces)
- 3 cloves garlic (minced)
- 1 inch ginger piece (thinly sliced)
- 1 tablespoon Sichuan peppercorns (roasted and crushed)
- Vegetable oil (for frying)
Instructions
- Prepare the Sauce: In a small bowl, combine all the sauce ingredients—soy sauces, Shaoxing wine, sugar, black rice vinegar, sesame oil, and cornstarch—and whisk well until the cornstarch is fully dissolved. Set the mixture aside for later use.
- Marinate the Chicken: In a separate bowl, mix together the chicken cubes with soy sauce, Shaoxing wine, and sesame oil (excluding cornstarch). Let the chicken marinate for 10 minutes to absorb the flavors.
- Coat the Chicken: Drizzle the cornstarch evenly over the marinated chicken and toss well, ensuring each piece is fully coated. Shake off any excess cornstarch to prevent clumping during frying.
- Fry the Chicken: Heat a wok with about 2 inches of vegetable oil to 325°F over high heat. Fry the chicken in batches for 3 to 4 minutes each until golden and cooked through. Use a slotted spoon to transfer the chicken onto paper towels to drain excess oil.
- Sauté the Vegetables and Spices: Discard the used oil from the wok and clean it. Add 1 tablespoon of vegetable oil to the wok and heat over high heat. Add the sliced onion and cook for 1 minute. Then add the red and green bell peppers, dried red chillies, minced garlic, sliced ginger, and roasted Sichuan peppercorns. Stir-fry the mixture for 1 to 2 minutes until fragrant and the vegetables are slightly tender.
- Combine and Finish Cooking: Add the fried chicken pieces back into the wok. Pour the prepared sauce mixture over the chicken and vegetables. Toss everything together and stir-fry for another minute until the sauce thickens and evenly coats the ingredients. Remove from heat and serve immediately.
Notes
- Make sure the vegetable oil is hot enough (around 325°F) before frying to achieve crispy chicken.
- If you prefer less heat, reduce the number of dried red chilies or omit the seeds before adding.
- Sichuan peppercorns add the distinctive numbing flavor typical of Szechuan cuisine—roast and crush them fresh for best results.
- This dish is best served immediately to enjoy the crisp texture of the chicken and freshness of the vegetables.
- You can substitute chicken breasts with thighs if you prefer juicier meat.
- Serve with steamed rice to balance the bold, spicy flavors.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg
