Spicy Szechuan Chicken Stir Fry
A vibrant dish featuring tender chicken, colorful vegetables, and an explosive blend of Szechuan spices, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 1 lb chicken breast, sliced thinly Use skinless and boneless chicken breast.
- 1 tbsp Szechuan peppercorns, crushed Adjust quantity to taste for heat.
- 4 cloves garlic, minced Freshly minced garlic is preferred.
- 1 inch ginger, minced Use fresh ginger for best flavor.
- 1 large green bell pepper, sliced Can substitute with other bell peppers.
- 1 large red bell pepper, sliced Adds color and sweetness to the dish.
- 1 large onion, sliced Yellow or white onion works well.
- 3 tbsp soy sauce Use low-sodium soy sauce if desired.
- 2 tbsp chili oil Adjust to preference for heat level.
- 1 tbsp cornstarch Used for marinating the chicken.
- Vegetable oil (for frying) For frying the chicken and vegetables.
- to taste Salt Season according to preference.
- Scallions (for garnish) Adds freshness and color.
Instructions
Preparation
- Slice chicken breast into thin strips.
- Marinate chicken with soy sauce and cornstarch for 15 minutes.
Cooking
- Heat vegetable oil in a large wok or frying pan over medium-high heat.
- Add sliced chicken in a single layer and cook for 3-4 minutes until golden brown on one side.
- Flip the chicken to cook the other side until golden brown; remove from pan and set aside.
- Using the residual oil, add garlic, ginger, and crushed Szechuan peppercorns, stir-frying for 30 seconds until fragrant.
- Add sliced onions and bell peppers, sautéing for 2-3 minutes until softened but crunchy.
- Return cooked chicken to the pan and pour in remaining soy sauce and chili oil. Stir and cook for 2 more minutes.
- Adjust seasoning with salt if needed, then serve and garnish with chopped scallions.
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Notes
This dish can be served over rice or noodles. Add stir-fried greens for a complete meal.