PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 50 MINS | SERVINGS: 4
Enjoy a far East right at home with this delicious Szechuan Chicken Stir Fry. A great dinner option with fried chicken and brightly colored vegetables in a simple sweet and spicy sauce.
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 lb boneless, skinless chicken breast, sliced into bite-sized pieces
1 tsp soy sauce
2 tsp rice wine vinegar
1 tbsp cornstarch
Szechuan Sauce:
2 tbsp soy sauce
¼ c. chicken stock
1 tbsp rice wine vinegar
2 tsp brown sugar
1-2 tbsp chili paste like sambal oelek
½ tsp crushed red pepper flakes
1 tbsp cornstarch
Stir Fry:
4 cloves garlic, minced
½ c. vegetable oil
5-6 dried red chilies, chopped
1 1” piece fresh ginger, peeled and grated
1 c. snap peas
½ red bell pepper, thinly sliced
½ green bell pepper, thinly sliced
⅓ c. peanuts chopped
2 c. steamed white rice for serving
3 green onions, chopped into 1” pieces, plus more for garnish
How to make Szechuan Chicken Stir Fry
Step 1: Place the cornstarch, rice wine vinegar, and soy sauce in a medium mixing bowl. Mix well until combined. Add the chicken and toss to coat. Set aside.
Szechuan Sauce:
Step 2: Combine the stock, soy sauce, chili paste, vinegar, cornstarch, brown sugar, and red pepper flakes in a small bowl and set aside.
Stir Fry:
Step 3: Heat the oil to about 120 degrees F in a wok or large nonstick skillet over medium-high heat.
Step 4: In batches, fry the chicken for about 5 to 6 minutes until mostly cooked and browned. To a paper towel-lined plate, transfer the chicken when done and set aside.
Step 5: Drain the oil from the wok, making sure to reserve about 2 tbsp for frying the veggies.
Step 6: In the same wok with the remaining oil, stir-fry the ginger, garlic, and red chilies for about a minute or until aromatic. Next, add the peas, bell pepper, green onions, and peanuts. Continue to cook for an additional 1 to 2 minutes.
Step 7: Place the chicken back on the wok and stir fry for 2 to 3 minutes more or until the chicken is completely cooked.
Step 8: Adjust the heat to medium-low, then pour the sauce mixture over the chicken and veggies. Toss well to coat and let everything simmer for approximately 3 minutes or until the sauce has thickened.
Step 9: Remove from the heat and serve the Szechuan Chicken Stir Fry over white rice. If desired, garnish with extra chopped green onions. Enjoy!
Nutrition Facts:
Calories: 607 kcal, Carbohydrates: 38g, Protein: 32g, Fat: 37g, Saturated Fat: 24g, Cholesterol: 73mg, Sodium: 754mg, Potassium: 757mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1150IU, Vitamin C: 50.2mg, Calcium: 49mg, Iron: 2.1mg
Ingredients
- 1 lb boneless, skinless chicken breast, sliced into bite-sized pieces
- 1 tsp soy sauce
- 2 tsp rice wine vinegar
- 1 tbsp cornstarch
- Szechuan Sauce:
- 2 tbsp soy sauce
- ¼ c. chicken stock
- 1 tbsp rice wine vinegar
- 2 tsp brown sugar
- 1-2 tbsp chili paste like sambal oelek
- ½ tsp crushed red pepper flakes
- 1 tbsp cornstarch
- Stir Fry:
- 4 cloves garlic, minced
- ½ c. vegetable oil
- 5-6 dried red chilies, chopped
- 1 1” piece fresh ginger, peeled and grated
- 1 c. snap peas
- ½ red bell pepper, thinly sliced
- ½ green bell pepper, thinly sliced
- ⅓ c. peanuts chopped
- 2 c. steamed white rice for serving
- 3 green onions, chopped into 1” pieces, plus more for garnish
Instructions
Step 1: Place the cornstarch, rice wine vinegar, and soy sauce in a medium mixing bowl. Mix well until combined. Add the chicken and toss to coat. Set aside.
Szechuan Sauce:
Step 2: Combine the stock, soy sauce, chili paste, vinegar, cornstarch, brown sugar, and red pepper flakes in a small bowl and set aside.
Stir Fry:
Step 3: Heat the oil to about 120 degrees F in a wok or large nonstick skillet over medium-high heat.
Step 4: In batches, fry the chicken for about 5 to 6 minutes until mostly cooked and browned. To a paper towel-lined plate, transfer the chicken when done and set aside.
Step 5: Drain the oil from the wok, making sure to reserve about 2 tbsp for frying the veggies.
Step 6: In the same wok with the remaining oil, stir-fry the ginger, garlic, and red chilies for about a minute or until aromatic. Next, add the peas, bell pepper, green onions, and peanuts. Continue to cook for an additional 1 to 2 minutes.
Step 7: Place the chicken back on the wok and stir fry for 2 to 3 minutes more or until the chicken is completely cooked.
Step 8: Adjust the heat to medium-low, then pour the sauce mixture over the chicken and veggies. Toss well to coat and let everything simmer for approximately 3 minutes or until the sauce has thickened.
Step 9: Remove from the heat and serve the Szechuan Chicken Stir Fry over white rice. If desired, garnish with extra chopped green onions. Enjoy!
