Description
Szechuan Chicken is a bold and flavorful stir-fry dish featuring tender chicken breast pieces marinated in a savory mixture and cooked with crisp bell peppers, onions, peanuts, and a spicy homemade Szechuan sauce. This recipe balances spicy, sweet, and salty elements typical of Sichuan cuisine, making it a perfect quick and vibrant weeknight meal served best over steamed rice.
Ingredients
Scale
Marinade
- ¼ cup soy sauce
- 2 tbsp cornstarch
- 1 tbsp mirin
- 1 tsp sesame oil
- 1½ lbs chicken breast, sliced into bite-sized pieces
Stir-Fry
- 3 tbsp vegetable oil
- ½ onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 10–15 dried Thai red chilis (or substitute 1–2 tbsp chili garlic sauce)
- 3 cloves garlic, minced
- 1/3 cup peanuts
- 1 batch homemade Szechuan sauce
- Chopped green onion for garnish
Instructions
- Whisk Marinade: In a bowl, whisk together the soy sauce, cornstarch, mirin, and sesame oil until smooth. Add in the sliced chicken pieces and toss to coat evenly. Let the chicken marinate for 20-30 minutes, allowing the flavors to infuse and the cornstarch to tenderize the meat.
- Cook Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated chicken in a single layer and cook for 2-3 minutes per side until the chicken is cooked through and lightly browned. Remove the chicken and place it on a plate.
- Prepare Vegetables: Ensure all vegetables are dry to avoid steaming. Add the sliced onion, green and red bell peppers, and dried Thai chilis to the same skillet. Stir-fry for a few minutes until they are browned and have softened slightly. Add the minced garlic and cook for another minute to release its aroma.
- Combine Ingredients: Return the cooked chicken to the skillet. Add the peanuts and toss everything together with the vegetables to combine evenly.
- Add Szechuan Sauce: Pour in the homemade Szechuan sauce and stir well. Cook for an additional 1-2 minutes until the sauce thickens and coats all the ingredients thoroughly.
- Serve: Remove from heat and sprinkle chopped green onion on top for freshness and a touch of color. Serve immediately with steamed rice for a complete meal.
Notes
- Make sure vegetables are completely dry before stir-frying to get a proper sear and to prevent steaming.
- You can substitute dried Thai red chilis with chili garlic sauce if unavailable, adjusting quantity to your spice preference.
- Use fresh homemade Szechuan sauce or a good-quality store-bought version for authentic flavor.
- This dish pairs perfectly with steamed jasmine or basmati rice.
- Leftovers keep well for up to 2 days refrigerated and can be reheated in a skillet or microwave.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Sichuan
Keywords: Szechuan Chicken, spicy chicken stir fry, Sichuan cuisine, Chinese stir fry, chicken with peanuts, Szechuan sauce recipe
