Szechuan Chicken

3.50 from 2 votes

Szechuan chicken is all about bold flavors, with the perfect balance of heat, sweetness, and tanginess. And the best part? It's way better than the takeout version! Let's fire up those taste buds and get cooking!

Prep Time30

Cook Time20

Total Time50

Course: Dinner

Cuisine: Asian American, Chinese

Keyword: Szechuan chicken, szechuan chicken recipe

Servings: people

Author: Alyssa Rivers

Ingredients

2 pounds boneless skinless chicken breasts
1 tablespoon Chinese black vinegar
1 tablespoon soy sauce
2 teaspoons Chinese five spice
2 tablespoons cornstarch
1 cup vegetable oil
½ yellow onion diced
1 clove garlic minced
1 cup sugar snap peas cut in half
1 cup broccoli chopped
1 red bell peppers sliced
⅔ cup Szechuan sauce

Instructions

Cut your chicken breasts into bite size chunks. In a medium bowl, combine your black vinegar, soy sauce, Chinese five spice, and cornstarch whisk to combine. Add your chicken to the bowl and toss to coat evenly. Cover and allow the chicken to marinate for 3o minutes at room temperature.
In a frying pan, over medium high heat, heat your vegetable oil. Once your oil is hot enough, add in your marinated chicken, slowly to avoid hot oil splashing out. Fry the chicken for about 5 minutes, turning to brown the chicken evenly. Remove the chicken from the pan.
In a large wok, heat 2 tablespoons of your oil over medium high heat, add in your onion and saute for about 3 minutes. Add the garlic, snap peas, broccoli, and bell peppers. Stir fry your vegetables for 5-6 minutes then add in your cooked chicken.
Reduce the heat to medium and pour your szechuan sauce over the chicken and vegetables and continue to stir fry everything together until your vegetables have tenderized.
Remove from heat and serve over rice.

Nutrition

QR code

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