Ever found yourself craving something that dances wildly on your tongue, yet leaves a fiery trail of satisfaction? This Spicy Szechuan Chicken Stir Fry is exactly that—like a rock concert in your mouth with its bold, unapologetic flavors that take center stage. (Oh, and remember that time when everyone was raving about that new Szechuan sauce episode on Rick and Morty?
Yeah, this is better. ) Grab your wok and let’s turn up the heat!
Steps
- In a medium bowl, mix cornstarch, rice wine vinegar, and soy sauce. Add chicken pieces and toss to coat, then set aside to marinate.
- Prepare the Szechuan sauce by whisking together chicken stock, soy sauce, chili paste, vinegar, cornstarch, brown sugar, and red pepper flakes in a small bowl. Set this mixture aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat until it’s very hot. Fry the chicken in batches until browned and mostly cooked through, then remove with a slotted spoon and set aside.
- Drain most of the oil from the wok, leaving about 2 tablespoons. Return the wok to heat, add ginger, garlic, and dried chilies, and stir-fry for about a minute until fragrant.
- Add snap peas, bell peppers, green onions, and peanuts to the wok and stir-fry for another 1-2 minutes. Return the chicken to the wok and stir-fry for an additional 2-3 minutes until fully cooked.
- Reduce the heat to medium-low, pour the prepared sauce over the stir fry, and toss everything to coat. Let it simmer for about 3 minutes until the sauce thickens. Serve over steamed white rice and garnish with additional green onions if desired.
Ingredients
- 1 tablespoon cornstarch
- 2 teaspoons rice wine vinegar
- 1 teaspoon soy sauce
- 1 pound boneless skinless chicken breast, sliced into bite-sized pieces
- ¼ cup chicken stock
- 2 tablespoons soy sauce
- 1-2 tablespoons chili paste (such as sambal oelek)
- 1 tablespoon rice wine vinegar
- 1 tablespoon cornstarch
- 2 teaspoons brown sugar
- ½ teaspoon crushed red pepper flakes
- ½ cup vegetable oil
- 1-inch piece fresh ginger, peeled and grated
- 4 cloves garlic, minced
- 5-6 dried red chilies, chopped
- 1 cup snap peas
- ½ green bell pepper, thinly sliced
- ½ red bell pepper, thinly sliced
- 3 green onions, chopped into 1-inch pieces, plus more for garnish
- ? cup peanuts, chopped
- 2 cups steamed white rice for serving
FAQ
- What does Szechuan Chicken taste like?
- Szechuan Chicken is a sweet and spicy dish from the Sichuan province of China. It features deep-fried marinated chicken coated in a chili-based sauce and is often served with steamed white rice. The cuisine is known for its bold flavors, incorporating plenty of garlic and chilies.
- Which cut of chicken is recommended for stir fry?
- Boneless, skinless chicken is ideal for stir fry. Both chicken breasts and thighs work well, though thighs offer more moisture, while breasts can dry out if overcooked. Monitoring the internal temperature is crucial to ensure the chicken is cooked perfectly.
- How can I tell when chicken stir fry is done?
- The chicken is fully cooked when its internal temperature reaches 165 degrees Fahrenheit. Using a digital meat thermometer can help you avoid overcooking and ensure your chicken is safe to eat.
- Can Szechuan-style cooking be applied to other ingredients?
- Absolutely! The Szechuan sauce base used in this chicken recipe can be adapted for a variety of ingredients such as beef, shrimp, pork, meatballs, broccoli or mixed vegetables, noodles, and tofu.
- How can I make Szechuan Chicken spicier?
- To increase the heat, consider adding Sichuan peppercorns for a unique tingly sensation. You can also add more chili paste or use additional dried chilies to achieve your desired level of spice.
Tips
- Prepare Ingredients in Advance: Before starting the stir-frying process, ensure all your ingredients are prepped and ready. This includes slicing the vegetables, chopping the peanuts, and mixing the sauce. Having everything ready will make the cooking process smoother and quicker.
- Cook Chicken in Batches: To ensure even cooking and prevent overcrowding, fry the chicken in batches. This helps achieve a nice, browned exterior while keeping the meat juicy.
- Adjust Spice Levels to Taste: If you prefer a spicier dish, consider adding more chili paste or dried red chilies. For a unique, traditional flavor, include Sichuan peppercorns if available.
- Monitor Chicken’s Internal Temperature: Use a digital meat thermometer to check that the internal temperature of the chicken reaches 165 degrees Fahrenheit to ensure it is fully cooked and safe to eat.
Equipment
- Wok or large nonstick skillet
- Digital meat thermometer
- Slotted spoon
- Vegetable peeler (for peeling ginger)
