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Szechuan Chicken

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Asian
Servings: 4
Author: Adapted by Pam / Original by Dinner at the Zoo

Ingredients

Sauce:

  • 1/4 cup broth
  • 3 tbsp soy sauce
  • tbsp hoisin sauce
  • tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch

Stir Fry:

  • 3-4 tbsp vegetable oil
  • 1 lb boneless skinless chicken breast, cut into 1-inch pieces
  • Sea salt and freshly cracked pepper, to taste
  • 3 tbsp cornstarch
  • 1/2 yellow onion, cut into 1-inch pieces
  • 1 small red bell pepper, cut into 1-inch pieces
  • 1 small green bell pepper, cut into 1-inch pieces
  • 10-12 dried red chilies
  • 1/2 tbsp szechuan peppercorns
  • 3 cloves of garlic, minced
  • 1 tsp ginger, minced
  • Sea salt and freshly cracked pepper, to taste, if needed

Instructions

  • Make the sauce by combining the broth, soy sauce, hoisin sauce, brown sugar, sesame oil and cornstarch in a small bowl; whisk until well combined. Set aside to allow flavors to mingle. 
  • Toss the chicken pieces in a bowl then season with sea salt and freshly cracked pepper, to taste. Sprinkle the cornstarch on top and toss to coat evenly. 
  • Heat the oil in a large skillet or wok over high heat. Place the chicken in a single layer in the pan and cook for 3-4 minutes per side until golden brown. Remove from the skillet and set aside with a tin foil tent to keep it warm.  
  • Add the onion, red and green bell peppers to the skillet along with the chilies and szechuan peppercorns. Cook, stirring often, until the vegetables are softened, about 3-4 minutes. 
  • Add the garlic and ginger to the pan and cook, stirring constantly, for 1 minute.
  • Return the chicken and juices to the pan along with the sauce. Bring to a boil; cook for 1 minute, or until the sauce is thickened. Taste and season with sea salt and freshly cracked pepper, if needed. Serve immediately. Enjoy.