Description
This flavorful Szechuan Chicken recipe combines tender, crispy chicken pieces with a spicy and tangy sauce made from Szechuan peppercorns, dried chilies, and a medley of colorful bell peppers. Finished with crunchy cashews and scallions, it’s a perfect dish for those who love a bold and vibrant Chinese-inspired meal.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
- 3 tablespoons cornstarch
- ½ teaspoon salt (to taste)
Sauce & Vegetables
- ¼ cup neutral-flavored oil (such as olive oil, avocado oil, or vegetable oil)
- 1 tablespoon Szechuan peppercorns
- 15 dried Szechuan red chili peppers (adjust to taste)
- 1 large red bell pepper (cored, chopped)
- 1 large green bell pepper (cored, chopped)
- 1 small white onion (sliced)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 tablespoon chopped scallions
- ½ cup cashews
Instructions
- Prepare the Chicken: In a medium bowl, toss the chicken pieces with cornstarch and salt until evenly coated. This step helps create a crispy texture when cooked.
- Cook the Chicken: Heat oil in a large skillet or wok over medium-high heat. Add the chicken in batches to avoid overcrowding and cook until golden brown and crispy. Remove and set aside to keep warm.
- Cook the Veggies: In the same skillet, add Szechuan peppercorns, dried chili peppers, bell peppers, and onion. Stir-fry for about 2 minutes until fragrant, allowing the spices and vegetables to release their flavors.
- Make the Sauce: Add grated ginger, soy sauce, rice vinegar, hoisin sauce, and honey to the skillet. Stir well to combine all ingredients and let the sauce simmer for 1-2 minutes to thicken slightly and meld the flavors.
- Combine & Serve: Return the cooked chicken to the skillet and toss everything to coat the chicken evenly with the sauce. Add cashews and chopped scallions, then stir to combine for added crunch and freshness.
- Serve: Serve the Szechuan chicken hot over steamed rice or cauliflower rice for a low-carb alternative, enjoying the full spicy and savory flavors.
Notes
- Adjust the number of dried Szechuan chili peppers to control the spice level based on your preference.
- For a gluten-free version, use tamari or a gluten-free soy sauce.
- Cashews can be substituted with peanuts or omitted for nut allergies.
- To make the dish more authentic, consider adding a splash of Chinese cooking wine or sesame oil at the end.
- Serve immediately for the best texture, as the chicken may lose crispiness if left to sit too long.
