Description

This flavorful Szechuan Chicken recipe features tender chicken pieces marinated in soy sauce and coated with a crispy cornstarch layer, tossed with a spicy homemade Szechuan sauce loaded with distinctive peppercorns and chili peppers. Perfectly paired with rice or noodles, this dish brings authentic spicy, tangy, and nutty flavors of Sichuan cuisine into your kitchen.

Ingredients

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For the Szechuan Chicken

1 pound chicken breast chopped into bite-sized pieces
1/4 cup soy sauce
Salt and pepper to taste
1/2 cup corn starch
1 tablespoon sesame oil
1 large bell pepper chopped
2 serrano peppers chopped (optional for extra spicy)
10 dried chile de arbol peppers (optional for extra spicy)
1 tablespoon Szechuan peppercorns
1/4 cup peanuts chopped (plus more for garnish)

For the Szechuan Sauce

1/4 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
1-2 tablespoons cornstarch for thickening
1/2-1 teaspoon Szechuan peppercorns lightly toasted and ground
1/2-1 teaspoon Chinese 5 spice
1/2 cup chicken stock (optional)
1 teaspoon sriracha (optional)

For Serving

Cooked white rice or noodles
Spicy chili flakes

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Instructions

Marinate the Chicken: Add the chopped chicken to a large bowl. Pour in the soy sauce, season with salt and pepper, then toss to coat evenly. Allow the chicken to marinate for 10 minutes to absorb the flavors.
Prepare the Szechuan Sauce: While the chicken marinates, whisk together all sauce ingredients except for the cornstarch in a small pot. Bring to a boil, then reduce to a simmer and cook for 3 minutes. Dissolve 1 tablespoon cornstarch in 2 tablespoons water and stir into the sauce to thicken it, cooking for 2-3 more minutes. For a thicker sauce, use 2 tablespoons cornstarch and omit chicken stock. Remove from heat and set aside.
Cook the Chicken: Heat sesame oil in a large pan over medium heat. Toss marinated chicken with 1/2 cup cornstarch to coat. Add the chicken to the pan and cook, stirring frequently, for 5-6 minutes or until cooked through. Remove from the pan and set aside.
Sauté the Peppers and Nuts: Increase heat to medium-high and add the chopped bell pepper, serrano peppers, and dried chile de arbol to the pan. Cook for 5 minutes until softened. Then add Szechuan peppercorns and chopped peanuts, cooking for an additional 2 minutes while stirring.
Combine and Simmer: Return the cooked chicken to the pan and pour in the prepared Szechuan sauce. Reduce heat to low and simmer for 5 minutes to allow flavors to meld and the sauce to coat the chicken.
Serve: Serve the Szechuan chicken hot over cooked white rice or noodles. Garnish with extra chopped peanuts and a sprinkle of spicy chili flakes for added heat.

Notes

Calories are estimated without the rice or noodles for serving.
For a less spicy version, omit serrano peppers and dried chile de arbol peppers.
You can substitute chicken thighs for a juicier texture.
Cashews can be used instead of peanuts for garnish and in cooking.
Fresh minced garlic and ginger can be used instead of powder for more vibrant flavor.
Adjust honey amount in the sauce for desired sweetness.
Use gluten-free soy sauce to make this recipe gluten free.

Nutrition

Serving Size: 1 serving
Calories: 392 kcal
Sugar: 8 g
Sodium: 900 mg
Fat: 13 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 85 mg