Szechuan Chicken
This spicy Chinese classic tastes just as good as the version from your favorite takeout joint!
My mom loves Chinese food. Not the authentic stuff—the Americanized fried goodness that most at one time or another thought was the authentic stuff. When I was a kid, she’d order it any chance she’d get. Back then, I only ate fried rice, orange chicken, and maybe an egg roll. These days? From dandan noodles to Szechuan chicken, I’m a regular Chinese food connoisseur. Well, kinda. I try! Anyway, this Szechuan chicken recipe is an homage to one of my favorite comfort foods. It’s pretty easy to make and has a nice kick to it, packing just enough heat to get those sinuses going.
This recipe may be simple, but that doesn’t mean it’s bland! Fresh ginger and garlic give the chicken a fragrant zing, while the dried red chilies and Szechuan peppercorns add spicy warmth. But don’t worry! It’s not too hot—the mix of soy sauce, hoisin sauce, sesame oil, and brown sugar tame the Szechuan chicken’s inherent spiciness.
Is Szechuan Chicken Healthy?
Overall, I’d say yes! It’s high in protein and offers a decent dose of vitamins and minerals from the bell peppers and onions. The recipe doesn’t call for it, but I usually add in other veggies—broccoli and sugar snap peas work great. And vegan friends, feel free to substitute the chicken with tofu or tempeh.
What are Szechuan peppercorns?
Szechuan peppercorns are not your average peppercorns. For starters, they are actually the berries of the prickly ash tree, which belongs to the citrus family. And while Szechuan peppercorns are spicy, they aren’t hot. They produce a tingling sensation on the tongue. You may even notice a slight numbing. This is due to a compound called hydroxy-alpha-sanshool. Despite the numbness, this compound actually stimulates the touch receptors in your mouth, which enhances the perception of all the flavors in this recipe. Pretty cool, huh?
INGREDIENTS
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 10 dried red chilies
- 1 teaspoon Szechuan peppercorns, crushed
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
INSTRUCTIONS
Prep
Coat chicken with cornstarch.
Cook
Stir-fry chicken and vegetables.
Serve
Combine with sauce and serve with rice.
Devour!
FAQs & Tips
I think this dish tastes best fresh, but you can make it ahead of time. Either way, store it in an airtight container. It should stay good in your fridge for 3 to 5 days.
Absolutely! Simply adjust the amount of dried red chilies and Szechuan peppercorns according to your spice tolerance. Removing the chilies’ little seeds will also lower the heat!
My local Asian market always has them, and if you live in a diversely populated area, chances are you have a local Asian market, too!
Serving Suggestions
I like to add my Szechuan chicken to a heap of steaming Brown Rice, which helps balance the spiciness of the dish. And no Chinese-inspired meal is complete without an Air Fryer Egg Roll. Or, if you’d prefer something cold, fresh Spring Rolls are equally tasty! Speaking of tasty, I know this isn’t Chinese, but this Korean Cucumber Salad complements Szechuan chicken as well.
Szechuan Chicken
Ingredients
- 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper cut into 1-inch pieces
- 1 green bell pepper cut into 1-inch pieces
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 10 dried red chilies
- 1 teaspoon Szechuan peppercorns crushed
- 3 tablespoons low sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- Scallions to garnish
Instructions
- Combine chicken with cornstarch in a bowl to coat evenly.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned.
- Add bell peppers, onion, garlic, ginger, dried chilies, and Szechuan peppercorns to the skillet. Stir-fry for 5 minutes.
- Mix soy sauce, hoisin sauce, sesame oil, and brown sugar in a small bowl. Pour over the chicken and vegetables. Stir well to combine and cook for an additional 5 minutes until the sauce thickens slightly.
- Serve hot with steamed rice or noodles. Garnish with chopped scallions.
Nutrition
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