Description
A flavorful and spicy Szechuan Chicken recipe featuring tender chicken pieces cooked with a homemade Szechuan sauce, peppers, and peanuts. Perfectly paired with rice or noodles, this dish brings authentic Szechuan flavors to your dinner table with a balance of heat, sweetness, and tanginess.
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)
- 1 tablespoon Szechuan peppercorns or black peppercorns
- 1/4 cup peanuts chopped (plus more for garnish, cashews optional)
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 Szechuan peppercorns, lightly toasted and ground (or Chinese 5 Spice)
- 1/2 - 1 teaspoon Chinese 5 spice
- 1/2 cup chicken stock (optional for thinner sauce)
- 1 teaspoon sriracha (optional for extra spicy)
For Serving
- Cooked white rice or noodles
- Spicy chili flakes
Instructions
- Marinate the Chicken Add the chopped chicken to a large bowl, pour in 1/4 cup soy sauce, season with salt and pepper, and toss to coat. Allow it to marinate for 10 minutes to enhance flavor.
- Prepare the Szechuan Sauce While the 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 to meld the flavors.
- Thicken the Sauce Dissolve 1 tablespoon cornstarch in 2 tablespoons water, stir into the simmering sauce, and cook until thickened, about 2-3 minutes. Use 2 tablespoons cornstarch and omit chicken stock if you prefer a thicker sauce. Remove from heat and set aside.
- Cook the Chicken Heat 1 tablespoon sesame or olive oil in a large pan over medium heat. Toss marinated chicken with 1/2 cup corn starch until coated. Add chicken to the pan and cook, stirring frequently, for 5-6 minutes until cooked through. Remove from pan and set aside.
- Cook the Vegetables and Peppers Increase heat to medium-high. Add the chopped bell pepper, serrano peppers, and cook for 5 minutes until softened. Add dried chile de arbol peppers, Szechuan peppercorns, and chopped peanuts, then cook another 2 minutes while stirring.
- Combine and Simmer Return cooked chicken to the pan, pour in the prepared Szechuan sauce, reduce heat to low, and simmer for 5 minutes to allow flavors to blend.
- Serve Plate the Szechuan chicken with cooked white rice or noodles. Garnish with additional chopped peanuts and a sprinkle of spicy chili flakes for extra heat if desired.
Notes
- Calories are estimated without the rice or noodles used for serving.
- For a less spicy version, omit serrano peppers, dried chile de arbol, and sriracha.
- Use chicken thighs if you prefer juicier meat.
- Cashews can substitute peanuts if preferred or to vary the flavor.
- Fresh minced ginger and garlic can be used instead of ground powders for a fresher taste.
- Szechuan peppercorns can be replaced with black peppercorns or Chinese 5 spice for a similar flavor profile.
- The sauce thickness can be adjusted by altering cornstarch quantities and chicken stock usage.
Nutrition
- Serving Size: 1 serving
- Calories: 392 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
