Print
Description
An easy homemade Szechuan Chicken recipe featuring spicy and numbing flavors from Szechuan peppercorns, chili peppers, and a savory sauce, stir-fried with tender chicken and vegetables.
Ingredients
- 1 pound boneless chicken breast or thighs, cut into bite-sized pieces
- ¼ cup soy sauce (for marinade)
- Salt and pepper, to taste
- ½ cup cornstarch (for coating chicken, plus 1-2 tablespoons for sauce thickening)
- 1 tablespoon sesame oil (for frying, plus extra for sauce)
- 1 large bell pepper (red, yellow, or orange), chopped
- 2 serrano peppers, chopped (optional, for extra heat)
- 10 dried chile de arbol peppers (optional, for extra heat)
- 1 tablespoon Szechuan peppercorns (plus ½ – 1 teaspoon ground for sauce)
- ¼ cup peanuts, chopped (plus more for garnish)
- 2 tablespoons rice vinegar
- 1 tablespoon ground ginger (or fresh minced ginger)
- 1 tablespoon honey (or more for sweeter)
- 1 tablespoon chili garlic sauce
- 1 teaspoon garlic powder (or fresh minced garlic)
- 1 teaspoon crushed red pepper flakes
- ½ – 1 teaspoon Chinese 5 spice
- ½ cup chicken stock (optional, for thinner sauce)
- 1 teaspoon sriracha (optional, for extra spicy)
- ¼ cup soy sauce (for sauce)
Instructions
- Marinate the chicken: Cut chicken into bite-sized pieces. In a bowl, toss chicken with ¼ cup soy sauce, salt, and pepper. Let marinate for at least 10 minutes, or ideally overnight in the refrigerator for deeper flavor.
- Prepare the Szechuan sauce: In a small bowl, whisk together ¼ cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon ground ginger, 1 tablespoon honey, 1 tablespoon chili garlic sauce, 1 teaspoon garlic powder, 1 teaspoon crushed red pepper flakes, ½ – 1 teaspoon lightly toasted and ground Szechuan peppercorns, ½ – 1 teaspoon Chinese 5 spice, and ½ cup chicken stock (if using). If you want to thicken the sauce later, reserve 1-2 tablespoons of cornstarch to whisk in at the end.
- Cook the chicken: Heat 1 tablespoon sesame oil (or olive oil) in a large pan or wok over medium heat. Toss the marinated chicken with ½ cup cornstarch to coat evenly. Add the coated chicken to the hot pan and cook, stirring frequently, for 5-6 minutes until cooked through and golden brown. Remove chicken from the pan and set aside.
- Sauté vegetables and spices: Increase the pan heat to medium-high. Add the chopped bell pepper, serrano peppers (if using), and cook for 5 minutes to soften.
- Add the dried chile de arbol peppers, whole Szechuan peppercorns, and chopped peanuts. Cook for another 2 minutes, stirring constantly until fragrant.
- Combine and simmer: Return the cooked chicken to the pan. Pour the prepared Szechuan sauce over the chicken and vegetables. If you wish to thicken the sauce, whisk in 1-2 tablespoons of cornstarch mixed with a splash of water until smooth before adding to the pan. Reduce heat and simmer for about 5 minutes, allowing the sauce to thicken slightly and coat the chicken and vegetables.
- Serve: Serve immediately over steamed rice or noodles. Garnish with additional chopped peanuts, fresh cilantro, or extra chili flakes if desired.
Notes
- Adjust spice levels by omitting optional peppers or adding more sriracha.
- Marinating overnight enhances flavor but is optional.
- Use fresh ginger and garlic for better taste if available.