Szechuan Chicken Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Stir-fried chicken with bell peppers, onions, garlic, and ginger in a spicy sauce made with Sichuan peppercorns, soy, and sesame oil. A bold, aromatic stir-fry with heat and depth.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ⅔ cup low-sodium chicken broth
- ½ cup low-sodium soy sauce
- 3 tablespoons oyster sauce (or hoisin sauce)
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1½ tablespoons Sichuan peppercorns
- 1¼ lbs boneless skinless chicken breasts (cut into bite-sized pieces)
- 2-3 tablespoons olive oil
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger or ginger paste
- 6 or more dried red chilis (to taste)
At a glance
PER SERVING · TIME 55M
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
- 15m
- Sodium
- 1706mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 867mg
- Calcium
- 50mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1706MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.