Description
Szechuan Chicken is a vibrant and spicy Chinese stir-fry dish featuring tender chicken thighs coated in a flavorful blend of Szechuan peppercorns, dried red chilies, and a savory sauce made from soy, hoisin, and chili garlic sauces. Quick and easy to prepare, this dish offers a perfect balance of heat and tanginess, complemented by crisp bell peppers and aromatic garlic and ginger. Ideal for a weeknight dinner, it’s best served hot over steamed rice.
Ingredients
Scale
Chicken and Coating
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch
Sauce and Seasonings
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon chili garlic sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Salt and pepper to taste
Vegetables and Aromatics
- 2 tablespoons vegetable oil
- 1 tablespoon Szechuan peppercorns
- 6-8 dried red chilies
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, chopped (for garnish)
Instructions
- Coat the Chicken: Toss the chicken pieces with cornstarch until they are evenly coated, which helps create a slight crispness when cooked.
- Toast the Spices: Heat vegetable oil in a large skillet or wok over medium-high heat, then add Szechuan peppercorns and dried red chilies. Stir for about 30 seconds until fragrant to release their flavors into the oil.
- Cook the Chicken: Add the coated chicken pieces to the skillet, frying and stirring occasionally until the chicken is browned and cooked through, approximately 6-8 minutes. Remove the chicken from the pan and set aside.
- Stir-Fry Vegetables: In the same pan, add minced garlic, ginger, red bell pepper, and green bell pepper. Stir-fry for 2-3 minutes until the peppers slightly soften but still retain some crunch.
- Combine Chicken and Sauce: Return the cooked chicken to the pan. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, sesame oil, and sugar. Pour this sauce over the chicken and vegetables, tossing everything to coat evenly.
- Finish Cooking: Continue cooking for another 2-3 minutes, stirring frequently, until the sauce thickens slightly and everything is heated through.
- Garnish and Serve: Sprinkle chopped green onions over the top and serve hot, ideally over freshly steamed rice for a complete meal.
Notes
- Adjust the number of dried red chilies according to your preferred spice level.
- Boneless, skinless chicken breast can be substituted for thighs if a leaner option is preferred.
- For extra heat, consider adding a dash of Sriracha or more chili garlic sauce when combining the sauce ingredients.
