Szechuan Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy-sweet stir fry of tender chicken breast with colorful bell peppers and onions, coated in a Sichuan peppercorn-inflected sauce. This restaurant-quality dish balances heat, savory, and subtle sweetness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup vegetable oil
- 1 pound boneless skinless chicken breasts (cut into 1 inch pieces)
- 1/4 cup corn starch
- 1/2 cup yellow onion (cut into 1/2 inch pieces)
- 1 red bell pepper (cut into 1 inch pieces)
- 1 green bell pepper (cut into 1 inch pieces)
- 25 small dried red chilies
- 1 tablespoon sichuan peppercorns (optional)
- 1 1/2 teaspoons minced garlic
- 1 teaspoon minced ginger
- salt and pepper to taste
- 3 tablespoons low sodium soy sauce
- 1 1/2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 1/2 tablespoons brown sugar
- 1 tablespoon corn starch
- 1/4 cup chicken broth
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 811mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 642mg
- Calcium
- 23mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 811MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.