Description
This Szechuan Chicken recipe delivers bold, spicy flavors combining tender chicken pieces with a savory, tangy homemade Szechuan sauce. Perfectly balanced with a mix of fresh peppers, aromatic spices, and crunchy peanuts, it makes a satisfying main dish served over rice or noodles.
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 (cashews can be used instead)
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 or both
- 1/2 - 1 teaspoon Chinese 5 spice
- 1/2 cup chicken stock (optional, for slightly 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 soy sauce, season with salt and pepper, and toss to coat evenly. Let it marinate for 10 minutes to absorb the flavors.
- Prepare the Szechuan sauce: While the chicken marinates, whisk all the sauce ingredients except cornstarch together in a small pot. Bring the mixture to a boil, then reduce heat and simmer for 3 minutes to meld the flavors.
- Thicken the sauce: Mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Stir this slurry into the simmering sauce and continue stirring for 2-3 minutes until the sauce thickens. Use 2 tablespoons cornstarch and omit chicken stock if you prefer a thicker sauce. Remove from heat and set aside.
- Cook the chicken: Heat sesame or olive oil in a large pan over medium heat. Toss the marinated chicken with 1/2 cup corn starch to coat thoroughly. Add the chicken to the pan and cook, stirring frequently, for 5-6 minutes until fully cooked through. Remove chicken from the pan and set aside.
- Sauté the peppers and aromatics: Increase heat to medium-high and add chopped bell pepper, serrano peppers, dried chile de arbol, Szechuan peppercorns, and chopped peanuts to the pan. Cook for 5 minutes until the peppers soften, then stir for an additional 2 minutes to toast the spices and nuts.
- Combine chicken and sauce: Return the cooked chicken to the pan. Pour in the prepared Szechuan sauce and gently stir to combine everything. Lower the heat and simmer for 5 minutes to let the flavors marry.
- Serve: Serve the Szechuan chicken hot over cooked white rice or noodles. Garnish with extra chopped peanuts and sprinkle with spicy chili flakes for additional heat if desired.
Notes
- Calories provided do not include rice or noodles, adjust accordingly when serving with sides.
- For less heat, omit serrano peppers and dried chile de arbol.
- Use chicken thighs for a juicier texture if preferred.
- Fresh minced ginger and garlic can be substituted for powdered versions for a more vibrant flavor.
- Cashews work well as an alternative garnish to peanuts.
- If a thinner sauce is preferred, add chicken stock as noted; for thicker sauce, increase cornstarch and omit stock.
Nutrition
- Serving Size: 1 serving
- Calories: 392 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
