Szechuan Chicken Recipe

This Szechuan chicken stir-fry combines mouthwatering marinated chicken bites with tender-crisp red and green bell peppers, onions, garlic, and ginger in a spicy and savory sauce seasoned with Sichuan peppercorns.

Course chicken/dinner, dinner, main meal chicken

Cuisine Asian

Keyword chicken szechuan chicken, chicken szechuan style, szechuan chicken recipe, what is in szechuan chicken, what is szechuan chicken, what's in szechuan chicken

Prep Time 10

Cook Time 15

Marinating Time 30

Total Time 55

Servings servings

Calories 404kcal

Author Beth Pierce

Ingredients

Szechuan Sauce

⅔ cup low-sodium chicken broth
½ cup low-sodium soy sauce
3 tablespoons oyster sauce or hoisin sauce
3 tablespoons rice vinegar
1 tablespoon sesame oil
3 tablespoons brown sugar
2 tablespoons cornstarch
1½ tablespoons Sichuan peppercorns

Szechuan Chicken

1¼ lbs boneless skinless chicken breasts cut into bite-sized pieces
2-3 tablespoons olive oil
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tablespoon grated ginger or ginger paste
6 or more dried red chilis to taste

Instructions

Whisk the chicken broth, soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, cornstarch, and Sichuan peppercorns in a medium bowl. Pour half the sauce into a larger bowl and add the chicken to marinate. Marinate the chicken for 30-45 minutes.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Remove the chicken from the marinade, pushing off any peppercorns with a table knife. Add the chicken to the hot oil in a single layer. Discard the marinade that the chicken was in. Cook until the chicken is browned on both sides and cooked through. Plate the cooked chicken. Work in batches if needed.
If needed, add a little more olive oil to the skillet over medium heat. Cook the bell pepper and onion until crisp-tender. Plate the vegetables.
Reduce the heat to low and add the garlic, ginger, and red chilis, cooking for 1 minute. Pour the remaining sauce into the skillet and cook until thickened.
Return the cooked chicken and vegetables to the skillet and stir to coat.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.

Nutrition