Hello Friends! I have a flavorful and fun weeknight dinner for you today. This Szechuan Chicken is fabulous–all the tasty take-out flavors you crave in a quick 30 minute meal at home! My family loved it and I love that it came together pretty quickly! Szechuan cuisine is renowned for its bold and fiery flavors, and one of its most iconic dishes is Szechuan Chicken. Originating from the Sichuan province in China, this dish is beloved worldwide for its mouthwatering combination of heat, spices, and savory goodness. This dish is loaded with bright vegetables and the sprinkling of sesame seeds, peanuts and green onions really sets it off. I had all the ingredients on hand except for the Sambal Oelek, which I found easily at my grocery store in the Asian section. Samba Oelek is basically a ground chili sauce. It adds some heat to the dish, which you can control with more or less of this ingredient. If you want to make this gluten free, make sure you buy gluten free soy sauce, other than that the dish is naturally gluten free. I like to slice my chicken breasts in small pieces for two reasons: fastest possible cooking time and more exposed surface area allows the chicken to absorb more flavor from the sauce! YUM! I served this stir fry over sticky rice and it was wonderful! I love a good fast stir fry on a busy week night. I hope you Have a great week. Next up is some fun Autumn inspired recipes! Happy Fall, officially! Yeah! I really love this time of year! xoxo
Print
Szechuan Chicken
Ingredients
Sauce
- 3/4 cup low-sodium chicken broth
- 3 1/2 Tbsp soy sauce
- 1 1/2 Tbsp sesame oil
- 1 1/2 Tbsp sambal oelek (use more or less to taste)
- 1 Tbsp rice vinegar
- 1 Tbsp granulated sugar
- 4 tsp cornstarch
Stir Fry
- 1 1/4 lbs boneless, skinless chicken breast, diced into 1-inch cubes
- 2 Tbsp olive oil, divided
- Salt
- 1/2 of a medium yellow onion, sliced from top to root
- 1 Tbsp peeled and minced fresh ginger
- 3 cloves garlic, minced (1 Tbsp)
- 1 yellow bell pepper, diced into short strips
- 1 red bell pepper, diced into short strips
- 1 1/3 cups diagonally sliced snow peas
- 1/2 cup unsalted roasted peanuts, chopped
- Sliced green onions, sesame seeds, and prepared rice, for serving
Instructions
For the sauce:
- In a small mixing bowl whisk together chicken broth, soy sauce, sesame oil, sambal oelek, rice vinegar, sugar and cornstarch until well combined (make sure there aren’t lumps of cornstarch, whisk it well), set aside.
For the stir-fry:
- Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat. Add chicken, season lightly with salt (about 1/4 tsp) and cook, turning occasionally until chicken has cooked through (center should register 165), about 6 minutes. Transfer to a plate. Heat remaining 1 Tbsp oil in skillet. Add onion, ginger and garlic and saute 1 minute. Add in bell peppers and snow peas and saute 2 minutes. Whisk sauce mixture once more then pour into skillet over veggies. Cook and stir until sauce has thickened and veggies are tender, about 2 minutes. Toss in chicken and warm through, season with salt if needed. Serve warm over rice topped with peanuts, green onions and sesame seeds.
Recipe Source: adapted from Cooking Light via Cooking Classy
Leave a Reply