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Spicy Szechuan Chicken Stir-Fry

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  • Serves 4
  • Cooks in 30 mins (15m prep + 15m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

szechuan recipe

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a small bowl, combine the crushed Szechuan peppercorns, soy sauce, hoisin sauce, rice vinegar, and cornstarch. Set aside.
  2. 2.Heat vegetable oil in a large pan or wok over medium-high heat.
  3. 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. 4.In the same pan, add the minced garlic and ginger. Cook for 1-2 minutes until fragrant.
  5. 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. 6.Return the cooked chicken to the pan and pour in the sauce mixture. Stir well to coat everything evenly.
  7. 7.Cook for an additional 2-3 minutes until the sauce has thickened and everything is heated through.
  8. 8.Remove from heat and drizzle with sesame oil.
  9. 9.Serve the Spicy Szechuan Chicken Stir-Fry over cooked rice and enjoy!

lightbulb_outline Tips

  • chevron_rightFor an extra kick of heat, add more dried red chili peppers.
  • chevron_rightFeel free to customize the vegetables in this stir-fry. You can add mushrooms, snow peas, or any other veggies you like.
  • chevron_rightIf you prefer a milder version, reduce the amount of Szechuan peppercorns and dried red chili peppers.
  • chevron_rightServe with a side of steamed broccoli or bok choy for a complete meal.