Szechuan Chicken
Szechuan Chicken is a quick and easy Asian inspired dinner recipe. Bite sized pieces of chicken breast are marinated and then fried until golden brown and crispy. Sauteed peppers, onions, chili peppers, crushed peppercorns, and peanuts add amazing flavor and texture. The entire dish comes together when simmered in a delicious sauce. Serve over rice for an incredible tasty meal.
Servings: 6 servings
Equipment
Ingredients
Marinade:
- 1/4 cup corn starch
- 3 Tablespoons soy sauce
- 1 Tablespoon rice vinegar
- 1 Tablespoon toasted sesame oil
Szechuan Chicken:
- 1 pound boneless skinless chicken breasts cut into small chunks, can use up to 1.5 pounds of chicken without increasing other ingredients
- 1/4 cup oil avocado or peanut oil recommended
- 1 small yellow onion roughly chopped
- 2 large bell peppers any color or combination, stem and seeds removed, roughly chopped
- 0.75 ounces dried red chili peppers 25 small whole Thai chiles or chiles de arbol
- 1 tablespoon Sichuan peppercorns or replace with equal amounts of crushed black peppercorns and crushed coriander seeds (not ground spices)
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- 1/2 cup peanuts roasted salted without skins
- salt and pepper to taste
Sauce:
- 4 tablespoons chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoons brown sugar
- 1 tablespoon corn starch
Instructions
Marinade chicken:
- Cut chicken: Using a sharp fillet knife, cut chicken into small bite sized pieces.
- Marinade: In shallow dish or resealable plastic bag, mix marinade ingredients together. Add the cut chicken and marinate for a minimum of 30 minutes.
- Prep ingredients: While chicken is soaking, prepare remaining ingredients by chopping vegetables, mincing garlic and ginger, measuring out chiles and peanuts, and whisking together sauce ingredients.
Szechuan Chicken:
- Heat oil in a large pan or wok over medium high heat. For best results, allow oil to reach 350°F.
- Cook half of the chicken: Place half of the chicken in a single layer in the pan. Do not add excess marinade, however it is not necessary to shake off excess marinade. Allow to cook for 3-5 minutes per side until golden brown. For the best results, do not stir, however you can swirl around the hot oil. Allow chicken to get golden brown on the bottom before flipping.
- Cook remaining chicken: Once browned, remove cooked the chicken from the pan and set aside in bowl. Repeat process with remaining chicken. When done, transfer excess oil to a separate bowl, leaving enough in the pan to coat the bottom.
- Cook peppers and onions: Increase heat to high and immediately add the onion and bell peppers to the pan. Toss only occasionally to prevent burning and cook until they start to sear and become very fragrant.
- Add chiles and peppercorns: Stir in the chilies and Sichuan peppercorns (or crushed peppercorns and coriander, if using). Stir well to combine and cook for several minutes, stirring only to prevent burning, to toast chiles.
- Add garlic and ginger: Once added, stir well to combine and then cook for about a minute. Return cooked chicken along with peanuts to the pan with the vegetables, stir well to combine, and cook for about a minute to heat through.
- Add sauce: Reduce heat to medium low. Add the sauce to the chicken mixture and bring to a boil. Cook 1-2 minutes, or until sauce is just thickened. Serve immediately.
Nutrition
Calories: 312kcal | Carbohydrates: 19g | Protein: 22g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1223mg | Potassium: 577mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1769IU | Vitamin C: 78mg | Calcium: 34mg | Iron: 2mg
