Description
A spicy and flavorful Szechuan chicken stir-fry that brings a taste of Chinese cuisine to your dinner table.
Ingredients
Scale
- ¼ cup soy sauce
- 2 tbsp cornstarch
- 1 tbsp mirin
- 1 tsp sesame oil
- 1½ lbs chicken breast (sliced into bite-sized pieces)
- 3 tbsp vegetable oil
- ½ onion (sliced)
- 1 green bell pepper (sliced)
- 1 red bell pepper (sliced)
- 10–15 dried Thai red chilis (substitute 1–2 tablespoon chili garlic sauce)
- 3 cloves garlic (minced)
- ⅓ cup peanuts
- 1 batch of homemade Szechuan sauce
- Chopped green onion
Instructions
- In a bowl, whisk together the soy sauce, cornstarch, mirin, and sesame oil. Add in the chicken, and let it sit for 20-30 minutes.
- Heat the vegetable oil in a large skillet over medium high heat. Once heated, add in the chicken pieces, and cook for 2-3 minutes per side until cooked through. Place the cooked chicken on a plate.
- Make sure all veggies are dry before adding them to the wok to avoid steaming instead of stir-frying. Add the onion, bell peppers, and Thai chilis to the same skillet, and cook for a few minutes until browned and softened. Add in the garlic and cook for another minute.
- Add the chicken back to the skillet along with the peanuts, and toss with the vegetables.
- Pour in the Szechuan sauce and stir to combine. Cook for another 1-2 minutes until the sauce thickens.
- Sprinkle with chopped green onion, and serve with rice.
Notes
- For a milder dish, reduce the amount of Thai red chilis or use chili garlic sauce.
- Serve with steamed rice or noodles.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg