Easy Szechuan Chicken Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Sichuan-style chicken stir-fry with a savory-sweet sauce balanced by numbing peppercorns and heat from Thai chilies. Tender chicken breast with peppers and onions over rice makes a quick weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2.5 lbs boneless skinless chicken breasts (Chopped into small bite-size pieces)
- 3 tablespoon soy sauce (see notes)
- 3 tablespoon cornstarch
- 1.5 tablespoon Chinese rice wine (Shaoxing Wine)
- 1 teaspoon sesame oil
- 4 tablespoon Oyster sauce
- 3 tablespoon soy sauce
- 1/3 cup chicken stock
- 3 tablespoon brown sugar
- 1 tablespoon Chinese rice wine (Shaoxing Wine)
- 1 tablespoon rice wine vinegar
- 2 teaspoon cornstarch
- 2 teaspoon ground Szechuan peppercorns
- 4 tablespoon oil (divided)
- 1 tablespoon ginger (minced)
- 6 cloves garlic (minced)
- 5 green onions (white and green parts divided)
- Seeds from 15 dried Thai chilis
- 20 whole Thai dried chilis
- 1 large onion (sliced)
- 2 bell peppers (seeded and sliced)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1389mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 925mg
- Calcium
- 42mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1389MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.