There’s something magical about a sizzling skillet brimming with vibrant colors and intoxicating aromas. Spicy Szechuan Chicken Stir-Fry is a dish that brings the bold flavors of Chinese cuisine right into your kitchen. It’s a recipe that satisfies those cravings for a balance of heat, tang, and sweetness, while being quick and simple enough to make on a busy weeknight.
This dish has its roots in the Sichuan province of China, famed for its love of spicy, aromatic flavors. The iconic Szechuan peppercorn adds a unique numbing sensation to the dish, creating a dynamic contrast with the fiery dried chilies and tangy sauce. As you cook this recipe, you’ll feel like you’re embarking on a culinary adventure, exploring the rich and diverse flavors of traditional Szechuan cuisine.
Why You’ll Love This Recipe:
- Quick and Easy: Ready in under 30 minutes, making it perfect for weeknights.
- Customizable Spice Levels: Adjust the heat to suit your preferences by varying the amount of chilies or chili garlic sauce.
- Flavor Explosion: The perfect harmony of spicy, savory, tangy, and slightly sweet flavors.
- Nutritious and Colorful: Packed with protein, crisp veggies, and bold flavors.
- Versatile: Serve with steamed rice, noodles, or even quinoa for a twist.
Ingredients You’ll Need
For the Chicken:
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
For Cooking:
- 2 tbsp vegetable oil (divided)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup sliced carrots
- 1/2 cup snap peas
- 3 dried red chilies (optional, for extra heat)
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
For the Szechuan Sauce:
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chili garlic sauce
- 2 tbsp hoisin sauce
- 1/2 tsp Szechuan peppercorns, crushed
- 1/4 cup chicken broth
- 1 tsp sugar
How to Make Spicy Szechuan Chicken Stir-Fry
Step 1: Marinate the Chicken
In a medium bowl, combine the chicken slices with soy sauce and cornstarch. The soy sauce infuses the chicken with flavor, while the cornstarch ensures a velvety texture once cooked. Let this marinate for about 10 minutes as you prepare the other ingredients.
Step 2: Prepare the Szechuan Sauce
Whisk together soy sauce, rice vinegar, chili garlic sauce, hoisin sauce, crushed Szechuan peppercorns, chicken broth, and sugar in a small bowl. This sauce is the heart of the dish, bursting with spicy, savory, and tangy goodness.
Step 3: Stir-Fry the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until fully cooked and lightly golden, about 5 minutes. Remove the chicken from the skillet and set aside.
Step 4: Cook the Vegetables
In the same skillet, heat the remaining tablespoon of oil. Add the red and green bell peppers, carrots, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Toss in the garlic, ginger, and dried red chilies, cooking for another minute to release their aroma.
Step 5: Combine Everything
Return the chicken to the skillet with the vegetables. Pour the prepared Szechuan sauce over the mixture and stir well to coat everything evenly. Let it cook for another 2 minutes until the sauce thickens slightly and clings to the chicken and veggies.
Step 6: Serve
Transfer the stir-fry to a serving dish and garnish with chopped green onions or sesame seeds for an added pop of flavor and texture. Serve hot alongside steamed rice or noodles for a complete, satisfying meal.
Helpful Tips
- Control the Heat: For less spice, omit the dried red chilies or reduce the chili garlic sauce. To amp up the heat, add more chili garlic sauce or crushed red pepper flakes.
- Prep Ahead: Chop all your vegetables and whisk the sauce before you start cooking. Stir-frying moves quickly, so having everything ready is key!
- Swap the Veggies: Don’t have snap peas? Substitute with broccoli, zucchini, or mushrooms for a new twist.
Recipe Details
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course
Method: Stir-Fry
Cuisine: Chinese
Diet: High-Protein
Notes
- To make this dish gluten-free, use tamari instead of soy sauce and check that your hoisin sauce is gluten-free.
- For a vegetarian option, replace the chicken with tofu or tempeh and use vegetable broth in the sauce.
Nutritional Information (Per Serving)
Calories: 350 | Protein: 27g | Carbohydrates: 20g | Fat: 15g | Fiber: 4g | Sugar: 5g
Frequently Asked Questions
Can I make this dish ahead of time?
Yes! You can prepare the sauce and chop the vegetables ahead of time. The stir-fry itself is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days.
Can I freeze this dish?
While the stir-fry can be frozen, the texture of the vegetables might become softer upon reheating. For best results, freeze just the chicken and sauce and stir-fry fresh vegetables when ready to serve.
What can I serve with this dish?
Steamed jasmine rice, brown rice, or noodles are classic pairings. For a low-carb option, serve it over cauliflower rice or zoodles.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other bold and delicious dishes:
Conclusion
Spicy Szechuan Chicken Stir-Fry is more than just a meal—it’s an experience that transforms your kitchen into a vibrant hub of flavor and excitement. Whether you’re new to stir-frying or a seasoned pro, this recipe promises a rewarding payoff. So grab your wok, gather your ingredients, and get ready to embark on a flavor-packed adventure. Enjoy!
Print
Spicy Szechuan Chicken Stir-Fry: A Bold and Fiery Flavor Adventure!
Description
There’s something magical about a sizzling skillet brimming with vibrant colors and intoxicating aromas. Spicy Szechuan Chicken Stir-Fry is a dish that brings the bold flavors of Chinese cuisine right into your kitchen. It’s a recipe that satisfies those cravings for a balance of heat, tang, and sweetness, while being quick and simple enough to make on a busy weeknight.
This dish has its roots in the Sichuan province of China, famed for its love of spicy, aromatic flavors. The iconic Szechuan peppercorn adds a unique numbing sensation to the dish, creating a dynamic contrast with the fiery dried chilies and tangy sauce. As you cook this recipe, you’ll feel like you’re embarking on a culinary adventure, exploring the rich and diverse flavors of traditional Szechuan cuisine.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
For Cooking:
- 2 tbsp vegetable oil (divided)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup sliced carrots
- 1/2 cup snap peas
- 3 dried red chilies (optional, for extra heat)
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
For the Szechuan Sauce:
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chili garlic sauce
- 2 tbsp hoisin sauce
- 1/2 tsp Szechuan peppercorns, crushed
- 1/4 cup chicken broth
- 1 tsp sugar
Instructions
Step 1: Marinate the Chicken
In a medium bowl, combine the chicken slices with soy sauce and cornstarch. The soy sauce infuses the chicken with flavor, while the cornstarch ensures a velvety texture once cooked. Let this marinate for about 10 minutes as you prepare the other ingredients.
Step 2: Prepare the Szechuan Sauce
Whisk together soy sauce, rice vinegar, chili garlic sauce, hoisin sauce, crushed Szechuan peppercorns, chicken broth, and sugar in a small bowl. This sauce is the heart of the dish, bursting with spicy, savory, and tangy goodness.
Step 3: Stir-Fry the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until fully cooked and lightly golden, about 5 minutes. Remove the chicken from the skillet and set aside.
Step 4: Cook the Vegetables
In the same skillet, heat the remaining tablespoon of oil. Add the red and green bell peppers, carrots, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Toss in the garlic, ginger, and dried red chilies, cooking for another minute to release their aroma.
Step 5: Combine Everything
Return the chicken to the skillet with the vegetables. Pour the prepared Szechuan sauce over the mixture and stir well to coat everything evenly. Let it cook for another 2 minutes until the sauce thickens slightly and clings to the chicken and veggies.
Step 6: Serve
Transfer the stir-fry to a serving dish and garnish with chopped green onions or sesame seeds for an added pop of flavor and texture. Serve hot alongside steamed rice or noodles for a complete, satisfying meal.
Notes
- To make this dish gluten-free, use tamari instead of soy sauce and check that your hoisin sauce is gluten-free.
- For a vegetarian option, replace the chicken with tofu or tempeh and use vegetable broth in the sauce.
