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
