Szechuan Chicken is a bold and flavorful stir-fry dish that’s packed with crispy chicken, spicy Szechuan peppercorns, and a tangy sauce with a hint of sweetness. This recipe is the perfect way to enjoy your favorite takeout dish right at home. You’ll love the crunch of the bell peppers and cashews mixed with the heat of the Szechuan peppers. It’s a quick, easy, and delicious meal that will spice up any weeknight!
Why You’ll Love This Recipe
This Szechuan chicken recipe is a flavorful journey for your taste buds. The combination of crispy chicken, spicy Szechuan peppercorns, and a sweet-tangy sauce creates a dish that’s savory and exciting. You can adjust the spice level to your preference, making it mild or extra hot. The addition of bell peppers and cashews gives it a satisfying crunch and texture that complements the dish perfectly. Plus, it’s quick to prepare, taking less time than ordering takeout!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces)
- 3 tablespoons cornstarch
- ½ teaspoon salt (to taste)
- ¼ cup neutral-flavored oil (such as olive oil, avocado oil, or vegetable oil)
- 1 tablespoon Szechuan peppercorns
- 15 dried Szechuan red chili peppers (adjust to taste)
- 1 large red bell pepper (cored, chopped)
- 1 large green bell pepper (cored, chopped)
- 1 small white onion (sliced)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 tablespoon chopped scallions
- ½ cup cashews
Directions
- In a medium bowl, toss the chicken pieces with cornstarch and salt until evenly coated.
- Heat oil in a large skillet or wok over medium-high heat. Add the chicken in batches to avoid overcrowding and cook until golden brown and crispy. Remove and set aside.
- In the same skillet, add the Szechuan peppercorns, dried chili peppers, bell peppers, and onion. Stir-fry for about 2 minutes until fragrant.
- Add ginger, soy sauce, rice vinegar, hoisin sauce, and honey to the pan. Stir to combine and let it simmer for 1-2 minutes.
- Return the chicken to the skillet and toss to coat in the sauce. Add cashews and chopped scallions, then stir to combine.
- Serve the dish over rice or cauliflower rice for a low-carb option.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Spicier: Add more Szechuan peppercorns or chili peppers to increase the heat.
- Vegetarian: Replace the chicken with tofu or another protein of your choice.
- Add more veggies: Feel free to toss in additional vegetables like broccoli, carrots, or snap peas.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat or in the microwave until heated through. Add a splash of water or soy sauce to revive the sauce if needed.
FAQs
How can I make Szechuan chicken less spicy?
To make the dish milder, reduce the number of dried chili peppers or omit the Szechuan peppercorns.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used for a juicier, more flavorful option.
Is this recipe gluten-free?
To make it gluten-free, use tamari or coconut aminos in place of soy sauce.
Can I make Szechuan chicken ahead of time?
Yes, you can prepare the chicken and sauce ahead of time, then cook the vegetables and reheat before serving.
What’s the best way to serve Szechuan chicken?
Szechuan chicken is best served over rice or cauliflower rice for a low-carb option.
Can I make this recipe in advance?
Yes, you can prep the chicken and sauce ahead of time. Store them separately in the fridge and stir-fry when ready.
What are Szechuan peppercorns?
Szechuan peppercorns are a spice that gives a tingling, numbing sensation on your tongue. They add depth and unique flavor to Szechuan cuisine.
Can I freeze Szechuan chicken?
Yes, you can freeze Szechuan chicken for up to 3 months. Just make sure to store it in an airtight container.
Can I make this without cashews?
Yes, you can leave out the cashews or substitute them with another nut, such as almonds or peanuts.
Is Szechuan chicken healthy?
It can be part of a healthy diet, especially if you use lean chicken breasts and serve it with vegetables and a healthy grain like brown rice.
Conclusion
Szechuan chicken is the perfect recipe for anyone who loves bold, spicy flavors. With its crispy chicken, fragrant Szechuan peppercorns, and sweet-tangy sauce, it’s sure to become a new favorite in your kitchen. Plus, it’s quick to make, and you can customize the spice level to suit your taste. Enjoy this delicious and satisfying dish for a homemade takeout experience!
Print
Szechuan Chicken
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Szechuan Chicken is a bold, flavorful stir-fry packed with crispy chicken, spicy Szechuan peppercorns, and a tangy, sweet sauce. With the crunch of bell peppers and cashews, it’s a satisfying and quick meal that’s perfect for weeknights. Ready in just 40 minutes, this dish can be customized to your desired spice level, making it an easy and delicious homemade alternative to takeout.
Ingredients
- 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
- 3 tablespoons cornstarch
- ½ teaspoon salt (to taste)
- ¼ cup neutral-flavored oil (such as olive oil, avocado oil, or vegetable oil)
- 1 tablespoon Szechuan peppercorns
- 15 dried Szechuan red chili peppers (adjust to taste)
- 1 large red bell pepper (cored, chopped)
- 1 large green bell pepper (cored, chopped)
- 1 small white onion (sliced)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 tablespoon chopped scallions
- ½ cup cashews
Instructions
- Prepare the Chicken: In a medium bowl, toss the chicken pieces with cornstarch and salt until evenly coated.
- Cook the Chicken: Heat oil in a large skillet or wok over medium-high heat. Add the chicken in batches to avoid overcrowding and cook until golden brown and crispy. Remove and set aside.
- Cook the Veggies: In the same skillet, add Szechuan peppercorns, dried chili peppers, bell peppers, and onion. Stir-fry for about 2 minutes until fragrant.
- Make the Sauce: Add ginger, soy sauce, rice vinegar, hoisin sauce, and honey. Stir to combine and let it simmer for 1-2 minutes.
- Combine & Serve: Return the chicken to the skillet and toss to coat in the sauce. Add cashews and chopped scallions, then stir to combine.
- Serve: Serve the Szechuan chicken over rice or cauliflower rice for a low-carb option.
Notes
- For extra spice, increase the amount of Szechuan peppercorns or chili peppers, or drizzle with hot sauce.
- Vegetarian option: Replace chicken with tofu or tempeh.
- Add more veggies: Try adding broccoli, snap peas, or carrots.
- For a low-carb version, serve over cauliflower rice instead of white rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Stir-Fry, Dinner
- Method: Stovetop
- Cuisine: Chinese, Szechuan
