Spicy Szechuan Chicken (43 Minutes)

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Spicy Szechuan Chicken is a bold and flavorful dish from the Szechuan province of China, known for its distinctive spicy and pungent flavors.

This dish features tender pieces of chicken stir-fried with red and green bell peppers, onions, and a host of aromatic spices that create a rich and fiery sauce.

It’s perfect for those who love a good kick in their meal and enjoy the deep, complex flavors of traditional Chinese cuisine.

  • Prep Time: 23 minutes
  • Cook Time: 20 minutes
  • Total Time: 43 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 lb chicken breast, cut into bite-sized pieces
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon Szechuan peppercorns, crushed
  • 1 teaspoon chili flakes (adjust to taste)
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil
  • Salt to taste
  • Optional: green onions and sesame seeds for garnish

Instructions

  1. Marinate Chicken (15 minutes): In a bowl, combine the chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of rice vinegar. Let it marinate for at least 15 minutes.
  2. Prepare Szechuan Sauce (5 minutes): In a separate bowl, mix together hoisin sauce, the remaining tablespoon of soy sauce, crushed Szechuan peppercorns, chili flakes, and sesame oil. Set aside.
  3. Stir-Fry Vegetables (5 minutes): Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the sliced red and green bell peppers and onions, stir-frying until they are slightly softened but still crisp. Remove the vegetables from the wok and set aside.
  4. Cook Chicken (10 minutes): Add the remaining tablespoon of vegetable oil to the wok. Add the marinated chicken and stir-fry until it is cooked through and golden.
  5. Combine Ingredients (5 minutes): Add the minced garlic and ginger to the chicken and stir-fry for another minute. Return the cooked vegetables to the wok. Pour the Szechuan sauce over the chicken and vegetables, tossing everything together until evenly coated.
  6. Serve (2 minutes): Season with salt to taste. Garnish with green onions and sesame seeds if desired.
  7. Enjoy (1 minute): Serve the spicy Szechuan chicken hot, ideally with steamed rice or noodles.

Notes

To create an authentic spicy Szechuan chicken, it’s crucial to balance the heat from the chili flakes with the numbing effect of the Szechuan peppercorns. Do be sure to adjust the level of spiciness to your preference.

The quick stir-fry technique helps retain the crunch of the vegetables while ensuring the chicken is tender and flavorful. Feel free to mix in any other favorite veggies such as mushrooms or snap peas.

Serve this dish with a hot bowl of rice for a complete meal and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 15g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 60mg

Pair this with...

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Green Tea

Brewing the perfect cup begins with quality tea leaves, whether they're in a bag or loose. Start by boiling water, then let it cool slightly – you're aiming for just under boiling point, as water that's too hot can make the tea taste bitter. Add your tea to a teapot or directly to your cup, then pour the hot water over the leaves. Steep for about 1-3 minutes, depending on how strong you like your tea. Remember, the longer you steep, the stronger and potentially more bitter the tea becomes. Once it's to your liking, remove the tea leaves or bag. You can enjoy green tea plain, or with a small dash of honey or lemon if desired.

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