Szechuan Chicken Stir Fry
This 30-minute Szechuan Chicken Stir Fry features crispy fried chicken and colorful vegetables tossed in a sweet and spicy sauce. Serve it over rice for an easy weeknight dinner that beats takeout every time.
Servings: 4
Ingredients
For the Chicken:
- 1 tablespoon cornstarch
- 2 teaspoons rice wine vinegar
- 1 teaspoon soy sauce
- 1 pound boneless skinless chicken breast sliced into bite-sized pieces
For the Szechuan Sauce:
- 1/4 cup chicken stock
- 2 tablespoons soy sauce
- 1-2 tablespoons chili paste such as sambal oelek
- 1 tablespoon rice wine vinegar
- 1 tablespoon cornstarch
- 2 teaspoons brown sugar
- 1/2 teaspoon crushed red pepper flakes
For the Stir Fry:
- 1/2 cup vegetable oil
- 1 (1 inch) piece fresh ginger peeled and grated
- 4 cloves garlic minced
- 5-6 dried red chilies chopped
- 1 cup snap peas
- 1/2 green bell pepper thinly sliced
- 1/2 red bell pepper thinly sliced
- 3 green onions chopped into 1-inch pieces, plus more for garnish
- 1/3 cup peanuts chopped
- 2 cups steamed white rice for serving
Instructions
- In a medium mixing bowl, whisk together cornstarch, rice wine vinegar, and soy sauce. Add chicken and toss to coat. Set aside to marinate.
- In a small bowl, whisk together chicken stock, soy sauce, chili paste, rice wine vinegar, cornstarch, brown sugar, and red pepper flakes. Set aside.
- Heat vegetable oil in a wok or large nonstick skillet over medium-high heat until very hot.
- Fry the chicken in batches until browned and mostly cooked through, about 5-6 minutes per batch. Remove with a slotted spoon to a paper towel-lined plate.
- Drain oil from wok, reserving 2 tablespoons. Return wok with reserved oil to heat.
- Add ginger, garlic, and dried red chilies. Stir fry until fragrant, about 1 minute.
- Add snap peas, bell peppers, green onions, and peanuts. Stir fry for 1-2 minutes until crisp-tender.
- Return chicken to wok and stir fry 2-3 minutes until chicken is cooked through.
- Reduce heat to medium-low, pour sauce over everything, and toss to coat. Simmer until thickened, about 3 minutes.
- Serve over steamed white rice, garnished with additional green onions, sesame seeds, and chopped peanuts.
Notes
- Prep ahead: Marinate the chicken and mix the sauce up to a day in advance. Store separately in the refrigerator.
- For less heat: Use 1 tablespoon chili paste and skip the red pepper flakes. Reduce or omit the dried chilies.
- For more heat: Add Sichuan peppercorns with the garlic and ginger, or double the chili paste.
- Chicken thighs work too: Swap breasts for boneless skinless thighs. They're more forgiving and stay juicy.
- Don't crowd the pan: Fry chicken in batches for the best crispy texture.
- Storage: Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat in a skillet over medium heat to maintain texture.
Nutrition
Calories: 607kcal | Carbohydrates: 38g | Protein: 32g | Fat: 37g | Saturated Fat: 24g | Cholesterol: 73mg | Sodium: 754mg | Potassium: 757mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1150IU | Vitamin C: 50.2mg | Calcium: 49mg | Iron: 2.1mg
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