Szechuan Chicken
Szechuan Chicken is a popular Asian dish. The bold and spicy flavor is the hallmark of Szechuan cuisine. The dish is typically made with diced chicken, vegetables, and a spicy sauce that features Szechuan peppercorns and chili peppers. The combination of ingredients creates a complex and satisfying flavor profile that is beloved by many. Additionally, Szechuan chicken is often served with rice or noodles, making it a filling and satisfying meal.
What is Szechuan?
Szechuan (also spelled Sichuan) is a province in southwestern China known for its unique cuisine, which is characterized by bold and spicy flavors. Szechuan cuisine is popular worldwide and often features dishes made with Szechuan pepper, garlic, ginger, and chili peppers. The cuisine has a long history, dating back to the Qin and Han dynasties (221 BC-220 AD), and has been influenced by both Chinese and foreign cultures. Today, Szechuan cuisine is enjoyed worldwide and is considered one of the most popular regional Chinese cuisines.
OTHER DINNER IDEAS:
ingredients
CHICKEN:
- Skinless boneless chicken: thinly slice the chicken, about 1/4 inch thick.
- Seasoning for the chicken are: sea salt, ground pepper, and garlic powder
- Oil for frying
SAUCE:
- Soy sauce: low sodium soy sauce.
- Oyster sauce: you can also use a vegetarian oyster sauce.
- Shaoxing wine: if you like to keep your dish alcohol-free, you can use apple juice or eliminate it.
- Rice vinegar
- Brown sugar: I used light brown sugar. You can also use honey.
- Sesame oil
- Cornstarch
STIR-FRY:
- Oil
- Onion: chopped
- Garlic: minced
- Ginger: thinly sliced
- Bell pepper: sliced and deseed
- Szechuan peppercorn
- Dried chilies
- Green onions: sliced
How to make Szechuan Chicken
CHICKEN:
- Place the sliced chicken in the bowl. Season them with salt, ground pepper, and garlic powder. Toss to coat well.
- Heat a pan with oil. Add the chicken, and cook for 2-3 minutes or until golden brown. Set them aside.
SAUCE:
- In a bowl or measuring cup, whisk soy sauce, oyster sauce, Shaoxing wine, rice vinegar, brown sugar, sesame oil, and cornstarch. Mix until sugar and cornstarch are dissolved. Set it aside.
STIR-FRY:
- Heat a pan with oil. Add the onion, and saute for a minute or until tender. Add garlic and ginger, and continue sauteing until fragrant.
- Add the bell pepper, and cook until crisp-tender.
- Season with peppercorn and add the dried chilies, stir to combine.
- Place the chicken back into the pan, pour the sauce, and continue stirring.
- Finish cooking until the sauce thickened. Served warm with steamed rice.
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Szechuan Chicken
Equipment
- Wok or wide pan
- Wooden spoon
- knife
- cutting board
Ingredients
FOR THE CHICKEN
- 1 pound skinless boneless chicken breast, thinly sliced into 1/4 inch thick
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/2 ground pepper
- oil for frying, peanut oil, canola oil, or avocado oil
FOR THE SAUCE
- 2 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 1 teaspoon sesame seeds
- 1 tablespoon cornstarch
STIR FRY
- 2 tablespoons oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon thinly sliced ginger
- 1 bell pepper, cut into bite size pieces
- 1 teaspoon Szechuan peppercorn, use more if you like or less
- 4-5 dried chilies, optional
- 2 stalks green onions, sliced
- option, sesame seeds
Instructions
FOR THE CHICKEN
- In a bowl, combine chicken, salt, ground pepper, and garlic powder. Toss to coat well.
- Heat a pan with oil. Add the chicken (cook in batches, don't crowd the pan), cook the chicken for 2-3 minutes or until golden brown. Set them aside.
MAKE THE SAUCE
- In a bowl, add all the sauce ingredients. Whisk until the sugar and the cornstarch are dissolved. Set it aside.
FINISH COOKING
- Heat a pan with oil, or use the same pan you cooked the chicken in. Add more oil if it's drying up.
- Add the onion and saute until tender. Continue sauteing and add garlic and ginger until fragrant. Add the bell pepper and cook until crisp-tender.
- Add Szechuan peppercorn and dried chilies. Add the cooked chicken back to the pan. Pour the sauce, stir, and cook until the sauce thickens. Serve warm with steamed rice.
Video
Notes
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