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Szechuan Chicken Stir-Fry

A vibrant and spicy stir-fry featuring tender chicken, colorful vegetables, and a rich sauce that encapsulates the essence of Szechuan cuisine.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Chinese, Szechuan
Servings 4 servings
Calories 400 kcal

Ingredients
  

Main Ingredients

  • 1 lb boneless, skinless chicken breasts (sliced into thin strips) Chicken is the star of this recipe, providing a tender, juicy base.
  • 2 tablespoons vegetable oil Essential for frying.
  • 1 bell pepper (sliced thin) Adds color and a sweet crunch.
  • 1 medium onion (sliced thin) Brings depth and savory sweetness.
  • 2 cloves garlic (minced) Adds warmth and richness.
  • 1 inch piece ginger (grated) Provides a wonderful zing.
  • 2 tablespoons soy sauce Brings umami and saltiness.
  • 1 tablespoon rice vinegar Adds tang.
  • 1 tablespoon Szechuan peppercorns (crushed) Provides the distinct numbing spice.
  • 2 tablespoons hoisin sauce Adds sweetness and complexity.
  • 1 tablespoon chili paste (or Sriracha for extra spice) Adds kick of heat.
  • 2 tablespoons chicken broth Keeps everything moist.
  • 1 tablespoon sesame oil Adds nutty notes before serving.
  • 1/2 teaspoon sugar Balances out flavors.
  • 1/4 cup green onions (sliced, for garnish) Adds freshness.
  • 1 tablespoon sesame seeds (optional, for garnish) Provides crunch and presentation.
  • Steamed rice (for serving) Soaks up the sauces.

Instructions
 

Preparation

  • Start by heating 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken strips and cook for 5-6 minutes, or until browned and cooked through.
  • Remove the chicken from the skillet and set aside.

Cooking

  • In the same skillet, add the remaining tablespoon of vegetable oil and sauté the sliced onion, bell pepper, garlic, and ginger for 2-3 minutes until fragrant.
  • In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and chicken broth.
  • Return the cooked chicken to the skillet and pour the sauce mixture over the chicken and vegetables.
  • Add the crushed Szechuan peppercorns and toss to coat evenly. Stir-fry for another 2-3 minutes.
  • Serve immediately over steamed rice, garnishing with sliced green onions and sesame seeds if desired.

Notes

Marinate the chicken in soy sauce for 15-30 minutes before cooking for deeper flavor. Ensure the skillet is hot to sear the meat quickly and keep it tender. Customize the spice level by adding more chili paste or fresh chili peppers.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 2gSugar: 5g
Keyword Easy Dinner, Spicy Chicken, Stir-Fry, Szechuan Chicken, Weeknight Meal
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