Spicy Szechuan Chicken: Quick Flavor Burst for Dinner

This Spicy Szechuan Chicken is a quick and flavor-packed dish that transports you to Szechuan with every bite.

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Prep Time 15

Cook Time 22

Total Time 37

Servings: 4 servings

Course: Dinner

Cuisine: Chinese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound boneless, skinless chicken thighs or breasts Use chicken breast for leaner options.

For the Marinade

2 tablespoons Soy Sauce Tamari is a gluten-free alternative.
1 tablespoon Cornstarch Replace with arrowroot flour if needed.

For Cooking

3 tablespoons Vegetable Oil Can be substituted with peanut or canola oil.

For the Flavor

1 tablespoon Szechuan Peppercorns Can be replaced with regular black pepper for less spice.
2-3 pieces Dried Red Chilies Adjust based on preference.

For the Vegetables

1 Bell Pepper Any color can be used; zucchini or broccoli works for variation.
1 Onion Red onion can add more color and flavor.
3 cloves Garlic, minced Substitute with 1 teaspoon garlic powder.
1 inch Ginger, minced Ground ginger (1 teaspoon) can be a substitute.

For the Sauce

2 tablespoons Rice Vinegar Apple cider vinegar serves as an alternative.
2 tablespoons Sugar Honey or maple syrup can also work.
2 tablespoons Hoisin Sauce Substitute with teriyaki sauce if unavailable.
1 tablespoon Sesame Oil Can replace with light olive oil for a different taste.

For Garnish

2 Green Onions, chopped Adds freshness and color.

Equipment

Large Skillet
Mixing bowl
Whisk

Method

Step‑by‑Step Instructions

Begin by cutting the chicken into bite-sized pieces and placing them in a mixing bowl. Pour in 2 tablespoons of soy sauce and sprinkle in 1 tablespoon of cornstarch. Toss the chicken to ensure it’s evenly coated, then let it marinate for 15 minutes at room temperature while you prepare the other ingredients.
In a separate bowl, whisk together 2 tablespoons of rice vinegar, 2 tablespoons of sugar, 2 tablespoons of hoisin sauce, and 1 tablespoon of sesame oil until fully combined. Set this sauce aside.
Heat a large skillet over medium-high heat and add 3 tablespoons of vegetable oil. Allow the oil to get hot, which should take about 2 minutes.
Carefully add the marinated chicken to the skillet in a single layer and cook for 5-7 minutes without moving it. Turn the chicken pieces to cook evenly until all sides are browned and slightly crispy.
Using the same skillet, add 1 tablespoon of Szechuan peppercorns and 2-3 dried red chilies. Sauté these for about 1 minute until fragrant.
Introduce the sliced bell pepper, onion, minced garlic, and ginger to the skillet. Stir-fry for about 3-5 minutes, allowing the vegetables to soften.
Once the vegetables are cooked, return the browned chicken to the skillet. Pour in the prepared sauce and stir well to coat all the ingredients. Cook for an additional 2-3 minutes.
Remove the skillet from heat and garnish your Szechuan Chicken with freshly chopped green onions. Serve it hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 300IUVitamin C: 40mgCalcium: 30mgIron: 2mg

Notes

Marinating the chicken enhances flavor and ensures a crispy texture. Adjust spice levels to personal preference.

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