
Spicy Szechuan Chicken Stir-Fry
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- Serves 4
- Cooks in 30 mins (15m prep + 15m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
szechuan recipe
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a small bowl, combine the crushed Szechuan peppercorns, soy sauce, hoisin sauce, rice vinegar, and cornstarch. Set aside.
- 2.Heat vegetable oil in a large pan or wok over medium-high heat.
- 3.Add the chicken strips to the pan and cook until browned and cooked through, about 5 minutes. Remove the chicken from the pan and set aside.
- 4.In the same pan, add the minced garlic and ginger. Cook for 1-2 minutes until fragrant.
- 5.Add the sliced red and green bell peppers, green onions, and chopped dried red chili peppers to the pan. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
- 6.Return the cooked chicken to the pan and pour in the sauce mixture. Stir well to coat everything evenly.
- 7.Cook for an additional 2-3 minutes until the sauce has thickened and everything is heated through.
- 8.Remove from heat and drizzle with sesame oil.
- 9.Serve the Spicy Szechuan Chicken Stir-Fry over cooked rice and enjoy!
lightbulb_outline Tips
- For an extra kick of heat, add more dried red chili peppers.
- Feel free to customize the vegetables in this stir-fry. You can add mushrooms, snow peas, or any other veggies you like.
- If you prefer a milder version, reduce the amount of Szechuan peppercorns and dried red chili peppers.
- Serve with a side of steamed broccoli or bok choy for a complete meal.