Description
This Szechuan Chicken recipe features tender chicken pieces stir-fried to a crispy golden brown and tossed in a flavorful, spicy sauce with Szechuan peppercorns, dried chili peppers, and colorful bell peppers. Enhanced with soy sauce, rice vinegar, hoisin sauce, and a touch of honey, the dish is finished with crunchy cashews and fresh scallions, offering a perfect balance of savory, sweet, and spicy notes. Ideal for a quick, satisfying dinner, it can be enjoyed over rice or cauliflower rice for a low-carb alternative.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons cornstarch
- ½ teaspoon salt (to taste)
Cooking Oil & Spices
- 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)
Vegetables
- 1 large red bell pepper, cored and chopped
- 1 large green bell pepper, cored and chopped
- 1 small white onion, sliced
Sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 1 teaspoon grated ginger
Garnish
- 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. This helps the chicken develop a crispy texture when cooked.
- Cook the Chicken: Heat the 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 on all sides. Remove the chicken from the pan and set aside.
- Cook the Veggies: Using the same skillet, add Szechuan peppercorns, dried chili peppers, chopped red and green bell peppers, and sliced onion. Stir-fry the mixture for about 2 minutes until the vegetables are fragrant and slightly softened.
- Make the Sauce: Add grated ginger, soy sauce, rice vinegar, hoisin sauce, and honey to the skillet. Stir to combine all the flavors and let the sauce simmer for 1-2 minutes to thicken slightly.
- Combine & Serve: Return the cooked chicken to the skillet and toss to coat it thoroughly with the sauce and vegetables. Add cashews and chopped scallions, stirring everything together for even distribution.
- Serve: Serve the Szechuan chicken hot over steamed rice or cauliflower rice for a low-carb option, enjoying a perfect blend of bold and spicy flavors.
Notes
- Adjust the number of dried chili peppers according to your preferred spice level.
- You can substitute chicken breasts with boneless thigh meat for a juicier texture.
- Serve with steamed jasmine rice, brown rice, or cauliflower rice for a low-carb alternative.
- If you prefer less heat, remove the seeds from the dried chili peppers or reduce the quantity.
- For a vegetarian version, substitute chicken with tofu or tempeh and adjust cooking times accordingly.
