Description

A flavorful and spicy Szechuan Chicken recipe that combines tender chicken pieces with a homemade, aromatic Szechuan sauce. Perfectly balanced with heat from various peppers and the unique numbing spice of Szechuan peppercorns, this dish is served best with steamed rice or noodles. Easy to prepare with just a short marinating and cooking time for a delicious weeknight dinner.

Ingredients

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For the Szechuan Chicken

1 pound chicken breast chopped into bite-sized pieces
1/4 cup soy sauce
Salt and pepper to taste
1/2 cup corn starch
1 tablespoon sesame oil or olive oil
1 large bell pepper chopped
2 serrano peppers chopped (optional for extra spicy)
10 dried chile de arbol peppers (optional for extra spicy)
1 tablespoon Szechuan peppercorns
1/4 cup peanuts chopped (plus more for garnish)

For the Szechuan Sauce

1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon ground ginger or fresh minced ginger
1 tablespoon honey
1 tablespoon chili garlic sauce
1 teaspoon garlic powder or fresh minced garlic
1 teaspoon crushed red pepper flakes
1-2 tablespoons cornstarch for thickening
1/2 - 1 teaspoon Szechuan peppercorns lightly toasted and ground
1/2 - 1 teaspoon Chinese 5 spice
1/2 cup chicken stock (optional)
1 teaspoon sriracha (optional)

For Serving

Cooked white rice or noodles
Spicy chili flakes for garnish

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Instructions

Marinate Chicken: Add the chopped chicken to a large bowl. Pour in soy sauce, and season with salt and pepper. Toss well to coat and marinate for 10 minutes to enhance flavor.
Prepare Sauce Base: While chicken marinates, whisk together all the Szechuan sauce ingredients except the cornstarch in a small pot. Bring to a boil over medium heat, then reduce to a simmer and cook for 3 minutes to meld flavors.
Thicken Sauce: Dissolve 1 tablespoon cornstarch in 2 tablespoons water until smooth. Stir this mixture into the simmering sauce and cook for 2-3 minutes until thickened. For a thicker sauce, use 2 tablespoons cornstarch and skip the chicken stock. Remove sauce from heat and set aside.
Cook Chicken: Heat the sesame or olive oil in a large pan over medium heat. Toss the marinated chicken with 1/2 cup cornstarch until well coated. Add chicken to the pan and stir-cook for 5-6 minutes until cooked through and golden. Remove chicken from the pan and set aside.
Sauté Peppers and Peanuts: Increase heat to medium-high and add the chopped bell pepper and serrano peppers. Cook for 5 minutes until slightly softened. Add the dried chile de arbol peppers, Szechuan peppercorns, and chopped peanuts, cooking for an additional 2 minutes while stirring.
Combine and Simmer: Return cooked chicken to the pan and pour in the prepared Szechuan sauce. Reduce heat to low and simmer everything together for 5 minutes, allowing the flavors to blend and the sauce to coat the chicken well.
Serve: Serve the Szechuan Chicken hot over cooked white rice or noodles. Garnish with extra chopped peanuts and spicy chili flakes for an added kick and crunch.

Notes

Calories are estimated without rice or noodles for serving.
You can substitute chicken thighs for breast for a juicier texture.
Adjust the amount of dried chiles and serrano peppers based on your preferred spice level.
Fresh minced garlic and ginger can be used instead of powders for bolder flavor.
Cashews can replace peanuts as garnish if preferred.
For a thinner sauce, add chicken stock as indicated; omit for a thicker consistency.
Ensure the cornstarch is well dissolved to prevent lumps in the sauce.
This recipe can be made gluten-free by substituting soy sauce with tamari or coconut aminos.

Nutrition

Serving Size: 1 serving
Calories: 392 kcal
Sugar: 8 g
Sodium: 850 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 70 mg