Description
A flavorful and spicy Szechuan Chicken recipe featuring tender chicken pieces cooked in a homemade bold Szechuan sauce with peppers and peanuts, perfect served over rice or noodles for a satisfying and authentic Asian-inspired dinner.
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 for extra spicy)
- 10 dried chile de arbol peppers (optional for extra spicy)
- 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 ginger (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 for thickening
- 1/2 - 1 teaspoon lightly toasted and ground Szechuan peppercorns (or Chinese 5 Spice, or both)
- 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. Add soy sauce, salt, and pepper and toss to coat. Marinate for 10 minutes to enhance the flavor.
- Prepare Szechuan Sauce: While the chicken is marinating, whisk all sauce ingredients except cornstarch together in a small pot. Bring to a boil, reduce heat, and simmer for 3 minutes.
- Thicken Sauce: Dissolve 1 tablespoon cornstarch in 2 tablespoons water. Stir this slurry into the sauce and cook, stirring, for 2-3 minutes until thickened. Use 2 tablespoons cornstarch and omit chicken stock for a thicker sauce. Remove from heat and set aside.
- Cook Chicken: Heat oil in a large pan over medium heat. Toss chicken with 1/2 cup corn starch to coat evenly. Add to pan and cook, stirring for 5-6 minutes until cooked through. Remove chicken and set aside.
- Sauté Vegetables and Peppers: Increase heat to medium-high and add bell pepper, serrano peppers, and dried chile de arbol to the pan. Cook for 5 minutes until softened. Then add Szechuan peppercorns and chopped peanuts. Cook another 2 minutes, stirring constantly.
- Combine and Simmer: Return chicken to the pan and pour in the prepared Szechuan sauce. Reduce heat and simmer for 5 minutes so the flavors meld.
- Serve: Serve the Szechuan Chicken hot over cooked white rice or noodles. Garnish with extra chopped peanuts and spicy chili flakes for added texture and heat.
Notes
- Calories are estimated without the rice or noodles served alongside the chicken.
- For a thinner sauce, use less cornstarch and more chicken stock; for thicker sauce, increase cornstarch and omit chicken stock.
- Adjust the number of dried peppers and serrano peppers according to your preferred spice level.
- Substitute chicken thighs for chicken breast for a juicier texture if desired.
- Cashews can be used instead of peanuts for garnish and added flavor.
- Fresh minced garlic and ginger can be used instead of powder for more intense aroma and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 392 kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 80 mg
