This delicious spicy Chinese Szechuan chicken is a one pot 30 minute meal that will easily rival your favorite takeout. Made with chicken breast and veggies, and tossed in a sweet and spicy sauce.
Add the Szechuan peppercorns to a skillet and toast on medium heat until fragrant, about 1-2 minutes. Crush the peppercorns using a mortar and pestle, the bottom of a heavyweight glass, or by pulsing in a spice grinder.
½ teaspoon crushed Szechuan peppers
Whisk together all of the sauce ingredients in a small bowl. Set aside.
¼ cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon cornstarch, 1 tablespoon chili garlic sauce, 1 tablespoon rice vinegar, 3 garlic cloves, 2 teaspoons minced ginger, ½ teaspoon Chinese five spice powder, ½ teaspoon crushed Szechuan peppers
In a skillet over medium-high heat, add the cooking oil. Once warm, add the chicken and cook, stirring occasionally, until golden and cooked through, about 10 minutes. Remove the chicken from the skillet and set aside.
2 tablespoons cooking oil, 1 pound chicken breast
Add the onion and bell peppers. Cook until just softened, about 3-5 minutes. Add the garlic and chilis. Sautee for 1-2 minutes, until fragrant.
1 onion, 1 red bell pepper, 1 green bell pepper, 4 cloves garlic, 10 dry red Chinese chilis
Add the chicken and sauce into the skillet. Cook, stirring, until the sauce thickens, becomes glossy, and coats the chicken. Serve over rice.
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Notes
You can find Szechuan peppercorns at your local Asian market or online. They have a distinct flavor and cause your mouth to slightly tingle. If you must omit it, the recipe will still be delicious.
To adjust the spice level, increase, or decrease, the Chili Garlic Sauce and dried chilis.
Cooking Oil: Peanut oil, canola oil, sesame oil, and vegetable oil all work great for this recipe.
Storage: Store Szechuan chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.