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Top-down view of a large wok holding prepared Szechuan chicken with cashews, chilies, peppercorns, and chicken.

Szechuan Chicken

40aprons.com/szechuan-chicken/
This Szechuan chicken stir-fry packs a ton of bold flavor into a super easy dish!
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Recipe Makes (Approximate): 4 servings

Equipment

  • medium mixing bowl
  • Spoon
  • Large plate
  • Paper towels
  • Large skillet or wok
  • Tongs
  • Large wooden spoon
  • small mixing bowl
  • whisk

Ingredients

For the Chicken

  • 1 pound boneless, skinless chicken breasts (approximately 2-4 chicken breasts, cut into 1-inch-long pieces)
  • 3 tablespoons cornstarch
  • ½ teaspoon salt (more or less to taste)
  • ¼ cup neutral-flavored oil (olive oil, avocado oil, vegetable oil, etc.)

For the Veggies

  • 1 tablespoon Szechuan peppercorns
  • 15 dried Szechuan red chili peppers (more or less to taste)
  • 1 large red bell pepper (approximately 6 ounces; cored, chopped)
  • 1 large green bell pepper (approximately 6 ounces; cored, chopped)
  • 1 small white onion (sliced into ½-inch-wide slices)
  • 1 tablespoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 3 scallions (sliced into 1-inch-long pieces)
  • ½ cup unsalted cashews (see Notes)

For the Sauce

  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar (or 1 tablespoon white vinegar)
  • 1 packed tablespoon brown sugar
  • 1 teaspoon sesame oil

Instructions

For the Chicken

  • Add 1 pound boneless, skinless chicken breasts pieces, 3 tablespoons cornstarch. and ½ teaspoon salt to medium mixing bowl. Toss or stir ingredients together until chicken pieces are evenly coated in cornstarch and salt. Set aside.
  • Line large plate with 2 to 3 layers of paper towels. Set aside.
  • Place large skillet on stovetop over medium heat. When skillet is warm, add ¼ cup neutral-flavored oil then swirl and tilt pan as needed to distribute oil across entire surface of pan. Continue heating skillet until oil is hot and shimmery.
  • When oil is ready, place chicken pieces in skillet in one even layer, working in batches as needed to avoid overcrowding pan.
  • Cook chicken 3 to 4 minutes or until lightly browned, then flip chicken pieces over and cook 3 to 4 minutes more, until chicken is cooked through.
  • Transfer fully cooked chicken pieces to large plate lined with paper towels and set aside. Repeat process with any remaining chicken until all chicken has been cooked.

For the Veggies

  • Return skillet to medium heat. If needed, add 1 tablespoon neutral oil to skillet and heat pan until oil is hot and shimmery.
  • Add 1 tablespoon Szechuan peppercorns, 15 dried Szechuan red chili peppers, 1 large red bell pepper, 1 large green bell pepper, and 1 small white onion to skillet. Stir to incorporate, then sauté vegetables 4 to 5 minutes or until slightly softened.
  • Add 1 tablespoon minced garlic, 1 teaspoon minced fresh ginger, 3 scallions, and ½ cup unsalted cashews to skillet. Stir to incorporate, then sauté mixture 1 minute.
  • After 1 minute, return chicken to skillet and stir to incorporate.

For the Sauce

  • Add 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 packed tablespoon brown sugar, and 1 teaspoon sesame oil to small mixing bowl. Whisk ingredients together until fully combined.
  • Pour prepared sauce mixture into skillet. Stir to incorporate, then reduce heat under skillet to medium-low. Simmer mixture 2 to 4 minutes or until sauce has thickened slightly.

To Serve

  • Once sauce has thickened, divide szechuan chicken mixture evenly between serving bowls or plates. Serve hot alongside cooked rice if desired.

Recipe Notes

  • Unsalted Cashews: You can use unsalted peanuts if you'd prefer, or leave out the nuts completely.
  • Make it Paleo: Use arrowroot starch instead of cornstarch. Replace the soy sauce with lite tamari or coconut aminos. Replace the brown sugar with coconut sugar. 

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 578calProtein: 34gFat: 36gSaturated Fat: 4gTrans Fat: 0.01gCholesterol: 73mgSodium: 1258mgPotassium: 863mgTotal Carbs: 30gFiber: 11gSugar: 6gAdded Sugars: 0gNet Carbs: 19gVitamin A: 1627IUVitamin C: 96mgCalcium: 54mgIron: 3mg
Recipe By: Cheryl Malik
https://40aprons.com/szechuan-chicken/