Easy Szechuan Chicken Recipe
Szechuan Chicken, also known as Schezwan chicken or Sichuan chicken, is a popular Chinese chicken stir fry with origins in the Sichuan Province of China. A perfect harmony of savory and sweet with a tingling fiery punch, enjoy this delicious 30 minute Szechuan Chicken Stir Fry any day of the week.
Servings: 6 servings
Calories: 426kcal
Ingredients
For the Chicken & Marinade
- 2.5 lbs boneless skinless chicken breasts - Chopped into small bite-size pieces
- 3 tablespoon soy sauce - see notes
- 3 tablespoon cornstarch
- 1.5 tablespoon Chinese rice wine (Shaoxing Wine)
- 1 teaspoon sesame oil
For the Sauce
- 4 tablespoon Oyster sauce
- 3 tablespoon soy sauce
- ⅓ cup chicken stock
- 3 tablespoon brown sugar
- 1 tablespoon Chinese rice wine (Shaoxing Wine)
- 1 tablespoon rice wine vinegar
- 2 teaspoon cornstarch
- 2 teaspoon ground Szechuan peppercorns
For the Stir-Fry
- 4 tablespoon oil - divided
- 1 tablespoon ginger - minced
- 6 cloves garlic - minced
- 5 green onions - white and green parts divided
- Seeds from 15 dried Thai chilis
- 20 whole Thai dried chilis
- 1 large onion - sliced
- 2 bell peppers - seeded and sliced
Instructions
- Add the soy sauce, cornstarch, Chinese rice wine (Shaoxing Wine), and sesame oil to a medium mixing bowl. Whisk well to combine and add the chicken. Thoroughly coat the chicken with the soy sauce mixture. Cover and allow the chicken to marinate for at least 10 minutes, time permitting.
- As the chicken marinates, prepare the sauce. In a medium bowl whisk together the Oyster sauce, soy sauce, chicken stock, brown sugar, Chinese rice wine (Shaoxing Wine), rice wine vinegar, cornstarch, and ground Szechuan peppercorns. Set aside.
- Heat a large skillet or wok over high heat. Add 2 tablespoons of the cooking oil to the pan and allow it to get nice and hot. Add the chicken to the skillet, cooking for approximately 2-3 minutes before flipping and cooking on the other side (cooking time will vary depending on the size of your chicken pieces - avoid overcooking). Remove chicken to a clean plate and set aside.
- Add the remaining 2 tablespoons of oil to the skillet set over medium-high heat. Add the garlic, ginger, white parts of the green onions, seeds from the dried chilies, and WHOLE dried chilies. Cook for approximately 30 seconds, stirring continuously.
- Stir in the onion and bell peppers. Mix well to combine and cook for approximately 1-2 minutes, stirring often.
- Return the chicken back to the pan, give the sauce a final stir and pour directly over the chicken and peppers. Stir continuously and bring the sauce to a low boil. You will notice that the sauce starts to thicken. Reduce heat and continue to cook, stirring continuously, until desired consistency is reached.
- Remove from heat and add the green parts of the onions. Mix well to combine. Serve with your favorite rice or noodles.
Notes
- This is a very spicy dish. You may reduce some of the heat by omitting the dried red chilies. Sichuan peppercorns (which are crucial to the dish) are unique in that they offer a tingling sensation to the tongue when eating recipes that contain them. For more mild stir fry check out this easy Moo Goo Gai Pan Recipe or Low Carb Chicken Cabbage Stir Fry.
- To make this recipe gluten-free - use a gluten-free soy sauce, hoisin sauce, and substitute the Shaoxing wine with dry sherry.
Nutrition
Calories: 426kcal | Carbohydrates: 22g | Protein: 47g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 121mg | Sodium: 1581mg | Potassium: 1016mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1398IU | Vitamin C: 58mg | Calcium: 56mg | Iron: 2mg
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