Servings servings | Prep Time 10 minutes | Cook Time 20 minutes | Total Time 30 minutes | Calories 295kcal
This Szechuan chicken is a spicy stir fry made with tender pieces of chicken and colorful vegetables, all tossed in a sweet and savory sauce. A classic Chinese style dish that tastes just as good as what you’d get at a restaurant!
INGREDIENTS
For the stir fry
- ¼ cup vegetable oil
- 1 pound boneless skinless chicken breastscut into 1 inch pieces
- ¼ cup corn starch
- ½ cup yellow onion cut into ½ inch pieces
- 1 red bell pepper cut into 1 inch pieces
- 1 green bell pepper cut into 1 inch pieces
- 25 small dried red chilies
- 1 tablespoon sichuan peppercorns optional
- 1 tablespoon ginger garlic paste
- salt and pepper to taste
For the sauce
- 3 tablespoons low sodium soy sauce
- 1 ½ tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 ½ tablespoons brown sugar
- 1 tablespoon corn starch
- ¼ cup chicken broth
Directions
- Place the chicken in a bowl with the corn starch and salt and pepper to taste. Toss to combine. Heat the vegetable oil in a large pan over high heat.
- Place the chicken in a single layer in the pan. Cook for 3-4 minutes per side until golden brown. You may have to do this step in batches.
- Remove the chicken from the pan. Cover to keep warm.
- Add the onion and red and green bell peppers to the pan. Stir in the chilies and szechuan peppercorns. Cook for 3-4 minutes or until vegetables are softened.
- Add the garlic and ginger to the pan; cook for an additional 30 seconds. Return the chicken to the pan with the vegetables.
- While the chicken and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.
- Add the sauce to the chicken mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.
