Description
A fiery and flavorful Szechuan Chicken recipe featuring tender chicken pieces stir-fried with crunchy bell peppers, aromatic Szechuan peppercorns, and dried chili peppers, all tossed in a tangy and slightly sweet sauce with cashews for a delightful crunch. Perfect for a quick and satisfying Asian-inspired dinner.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons cornstarch
- ½ teaspoon salt (to taste)
Cooking Oil & Aromatics
- 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 they are evenly coated, which will help create a crispy texture when cooked.
- Cook the Chicken: Heat the oil in a large skillet or wok over medium-high heat. Add the chicken pieces in batches to avoid overcrowding the pan and cook them until they turn golden brown and crispy. Once cooked, remove the chicken 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 these ingredients for about 2 minutes until they release their aroma and soften slightly.
- Make the Sauce: Add the grated ginger, soy sauce, rice vinegar, hoisin sauce, and honey to the skillet. Stir everything together and allow the sauce to simmer for 1 to 2 minutes so the flavors meld together.
- Combine & Serve: Return the cooked chicken to the skillet and toss it in the sauce to ensure all the pieces are well coated. Add the cashews and chopped scallions, then stir everything together to combine evenly.
- Serve: Serve your Szechuan chicken hot, ideally over steamed rice or cauliflower rice for a healthier, low-carb meal option.
Notes
- Adjust the number of dried Szechuan chili peppers to control the heat level according to your preference.
- For a gluten-free version, use tamari or gluten-free soy sauce instead of regular soy sauce.
- To make the dish vegetarian, substitute chicken with firm tofu or seitan and adjust cooking times accordingly.
- Serve with steamed jasmine rice or cauliflower rice for a grain-free option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop to maintain crispiness.
