Szechuan Chicken Stir Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy fried chicken and colorful vegetables tossed in a sweet and spicy Szechuan sauce. This quick stir-fry comes together in 30 minutes and beats takeout for an easy weeknight dinner. Serve over rice for a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon cornstarch
- 2 teaspoons rice wine vinegar
- 1 teaspoon soy sauce
- 1 pound boneless skinless chicken breast (sliced into bite-sized pieces)
- 1/4 cup chicken stock
- 2 tablespoons soy sauce
- 1-2 tablespoons chili paste (such as sambal oelek)
- 1 tablespoon rice wine vinegar
- 2 teaspoons brown sugar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup vegetable oil
- 1 (1 inch) piece fresh ginger (peeled and grated)
- 4 cloves garlic (minced)
- 5-6 dried red chilies (chopped)
- 1 cup snap peas
- 1/2 green bell pepper (thinly sliced)
- 1/2 red bell pepper (thinly sliced)
- 3 green onions (chopped into 1-inch pieces, plus more for garnish)
- 1/3 cup peanuts (chopped)
- 2 cups steamed white rice (for serving)
At a glance
PER SERVING · TIME 50M
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
- 728mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 704mg
- Calcium
- 37mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 728MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.