Description
This Szechuan Chicken is a bold and flavorful stir-fry featuring crispy chicken, spicy Szechuan peppercorns, and a tangy-sweet sauce. Paired with crunchy bell peppers and cashews, it’s a quick and satisfying meal perfect for adding some heat to your weeknight dinners.
Ingredients
- 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
- 3 tbsp cornstarch
- ½ tsp salt
- ¼ cup oil (olive, avocado, or vegetable oil)
- 1 tbsp Szechuan peppercorns
- 15 dried Szechuan red chili peppers (adjust to taste)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 onion, sliced
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp honey
- 1 tsp grated ginger
- 1 tbsp chopped scallions
- ½ cup cashews
Instructions
-
Prepare the Chicken:
Toss the chicken pieces with cornstarch and salt to coat evenly. -
Cook Chicken:
Heat oil in a skillet over medium-high heat. Cook the chicken in batches until crispy and golden, about 3-4 minutes per batch. Set aside. -
Stir-fry Veggies:
In the same skillet, sauté the Szechuan peppercorns, dried chili peppers, bell peppers, and onion for 2 minutes, until fragrant and the peppers start to soften. -
Make the Sauce:
Stir in soy sauce, rice vinegar, hoisin sauce, honey, and grated ginger. Simmer for 1-2 minutes to allow the flavors to meld together. -
Combine & Serve:
Return the crispy chicken to the skillet and toss with the sauce. Add the cashews and chopped scallions. Stir well to combine. -
Serve:
Serve hot over rice or cauliflower rice for a low-carb option.
Notes
- For extra spice, increase the amount of chili peppers or Szechuan peppercorns.
- For a vegetarian version, substitute chicken with tofu or your choice of protein.
- Add more veggies like broccoli, carrots, or snap peas for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Chinese, Szechuan
