Description
Quick Szechuan Chicken Stir Fry Recipe
Ingredients
Scale
- 1 pound chicken breast (skinless and boneless, cut into 1 inch cubes)
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon Shaoxing wine
- 1 tablespoon sesame oil
- ½ cup cornstarch
- 3 tablespoons soy sauce (low sodium)
- 2 teaspoons dark soy sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon sugar
- 1 tablespoon black rice vinegar (or rice vinegar)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 small onion (sliced)
- 1 small red bell pepper (cut in 1 inch cubes)
- 1 small green bell pepper (cut in 1 inch cubes)
- 5 dried red chillies (deseeded, cut into 1 inch pieces)
- 3 cloves garlic (minced)
- 1 inch ginger piece (thinly sliced)
- 1 tablespoon Sichuan peppercorns (roasted and crushed)
- Vegetable oil (for frying, approx. 2 inches depth for deep frying plus 1 tablespoon for stir-frying)
Instructions
- In a small bowl, combine all the sauce ingredients — soy sauce, dark soy sauce, Shaoxing wine, sugar, black rice vinegar, sesame oil, and cornstarch — and whisk thoroughly until smooth. Set this sauce mixture aside for later use.
- In a medium bowl, combine the chicken cubes with 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon sesame oil. Mix well to coat all the pieces evenly. Let the chicken marinate for 10 minutes to absorb the flavors.
- Drizzle the ½ cup cornstarch over the marinated chicken and toss well to ensure each piece is completely coated. Shake off any excess cornstarch to prevent clumping during cooking.
- Heat a wok with about 2 inches of vegetable oil to 325°F (medium-high heat). Fry the coated chicken pieces in batches, ensuring not to overcrowd the wok. Fry each batch for about 3 to 4 minutes until the chicken turns golden brown and is cooked through. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain excess oil.
- Discard the frying oil from the wok and clean it thoroughly. Add 1 tablespoon of vegetable oil to the wok and heat over high heat. Add the sliced onion and stir-fry for 1 minute until slightly softened. Then add the diced red and green bell peppers, dried red chilies, minced garlic, sliced ginger, and crushed Sichuan peppercorns. Stir-fry everything together for 1 to 2 minutes until fragrant and the vegetables are just tender but still crisp.
- Return the cooked chicken to the wok with the vegetables. Pour the prepared sauce over the chicken and vegetables. Toss everything together well and stir-fry for an additional 1 minute to allow the sauce to thicken and coat the ingredients evenly. Serve the Szechuan chicken immediately while hot.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 5 g
- Sodium: 870 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 90 mg
Keywords: Szechuan Chicken Stir Fry