Description
A flavorful and spicy Szechuan Chicken recipe featuring tender chicken pieces tossed in a savory, spicy homemade Szechuan sauce with bell peppers, dried chiles, and peanuts. Perfectly served with rice or noodles for a satisfying meal.
Ingredients
Scale
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 or black peppercorns
- 1/4 cup peanuts chopped (plus more for garnish; cashews are a great substitute)
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 (or Chinese 5 Spice, or both)
- 1/2 – 1 teaspoon Chinese 5 spice
- 1/2 cup chicken stock (optional for thinner sauce)
- 1 teaspoon sriracha (optional for extra spicy)
For Serving
- Cooked white rice or noodles
- Spicy chili flakes for garnish
Instructions
- Marinate the Chicken: Add the chopped chicken to a large bowl. Add 1/4 cup soy sauce, salt, and pepper, then toss to coat evenly. Let it marinate for 10 minutes to absorb the flavors.
- Prepare the Szechuan Sauce: While the chicken marinates, whisk all sauce ingredients except cornstarch together in a small pot. Bring to a boil, then reduce heat and simmer for 3 minutes to meld the flavors.
- Thicken the Sauce: Dissolve 1 tablespoon cornstarch in 2 tablespoons water and stir this slurry into the simmering sauce. Continue stirring until the sauce thickens, about 2-3 minutes. For a thicker sauce, use 2 tablespoons cornstarch and omit chicken stock. Remove from heat and set aside.
- Cook the Chicken: Heat sesame or olive oil in a large pan over medium heat. Toss the marinated chicken with 1/2 cup corn starch to coat. Cook the chicken in the pan, stirring frequently, for 5-6 minutes or until cooked through. Remove and set aside.
- Sauté the Peppers and Spices: Increase heat to medium-high and add chopped bell pepper, serrano peppers, and cook for 5 minutes until softened. Add dried chile de arbol, Szechuan peppercorns, and chopped peanuts, cooking another 2 minutes while stirring.
- Combine and Simmer: Return the chicken to the pan and pour in the prepared Szechuan sauce. Reduce heat and let everything simmer together for 5 minutes, allowing the chicken to absorb the sauce flavors.
- Serve: Serve the Szechuan chicken hot over cooked white rice or noodles, garnished with extra chopped peanuts and spicy chili flakes for added heat and crunch.
Notes
- Calories are estimated without rice or noodles for serving.
- For less spicy, omit serrano peppers and dried chile de arbol peppers.
- Chicken thighs can be used instead of chicken breast for juicier meat.
- Fresh minced ginger and garlic can substitute powder for more intense flavor.
- To make the sauce thicker, use 2 tablespoons cornstarch and skip the chicken stock.
- Cashews make a great alternative to peanuts as garnish.
