Name: Szechuan Chicken Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3/4 cup Low-sodium chicken broth; 3 1/2 tablespoons Soy sauce; 1 1/2 tablespoons Sesame oil; 1 1/2 tablespoons Sambal oelek (adjust to taste); 1 tablespoon Rice vinegar; 1 tablespoon Granulated sugar; 4 teaspoons Cornstarch; 1 1/4 pounds Boneless, skinless chicken breast (cut into 1-inch cubes); 2 tablespoons Olive oil (for cooking); to taste Salt; 1/2 Medium yellow onion (sliced); 1 tablespoon Fresh ginger (minced); 3 cloves Garlic (minced); 1 Yellow bell pepper (diced); 1 Red bell pepper (sliced); 1 1/3 cups Snow peas; 1/2 cup Unsalted roasted peanuts (chopped); Sliced green onions (for serving); Sesame seeds (for serving); Prepared rice (for serving)

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If you’re looking for a quick and flavorful meal that packs a punch, look no further than this Szechuan Chicken Stir-Fry! This dish boasts the perfect blend of savory, spicy, and sweet flavors, making it an irresistible addition to your weeknight dinner rotation. With tender chicken, colorful vegetables, and a mouthwatering sauce, it’s sure to impress your family and friends. Plus, it comes together in just about 30 minutes, making it an ideal choice for busy evenings.

Why This Szechuan Chicken Stir-Fry Stands Out

What makes this Szechuan Chicken Stir-Fry truly special is its bold flavors and vibrant ingredients. The combination of low-sodium chicken broth, soy sauce, sesame oil, and sambal oelek creates a sauce that is both rich and zesty. The crunch of the snow peas and the sweetness of the bell peppers provide a delightful contrast to the tender chicken. Moreover, the addition of roasted peanuts adds a satisfying crunch that elevates the dish to new heights. This stir-fry is not only delicious but also offers a beautiful array of colors, making it as appealing to the eyes as it is to the palate.

Your Shopping Guide

Low-sodium chicken broth – 3/4 cup for a flavorful base.
Soy sauce – 3 1/2 tablespoons for that essential umami flavor.
Sesame oil – 1 1/2 tablespoons to add a nutty aroma.
Sambal oelek – 1 1/2 tablespoons for a spicy kick; adjust to taste.
Rice vinegar – 1 tablespoon for a tangy balance.
Granulated sugar – 1 tablespoon to balance the flavors.
Cornstarch – 4 teaspoons for thickening the sauce.
Boneless, skinless chicken breast – 1 1/4 pounds cut into 1-inch cubes.
Olive oil – 2 tablespoons for cooking the chicken and vegetables.
Salt – to taste.
Medium yellow onion – 1/2 sliced for sweetness.
Fresh ginger – 1 tablespoon minced for a hint of warmth.
Garlic – 3 cloves minced for depth of flavor.
Yellow bell pepper – diced for sweetness and color.
Red bell pepper – sliced for additional flavor and color.
Snow peas – 1 1/3 cups for a fresh crunch.
Unsalted roasted peanuts – 1/2 cup chopped for texture.
Sliced green onions, sesame seeds, and prepared rice for serving.

What You’ll Need (Gear)

Large skillet or wok – for stir-frying the ingredients.
Measuring cups and spoons – for accurate measurements.
Wooden spoon or spatula – for stirring the ingredients.
Cutting board and knife – for chopping vegetables and chicken.
Serving bowls – for plating your delicious stir-fry.

Cooking Szechuan Chicken Stir-Fry: The Process

Step 1: Prepare the Sauce

In a medium bowl, whisk together 3/4 cup low-sodium chicken broth, 3 1/2 tablespoons soy sauce, 1 1/2 tablespoons sesame oil, 1 1/2 tablespoons sambal oelek, 1 tablespoon rice vinegar, 1 tablespoon granulated sugar, and 4 teaspoons cornstarch. This mixture will create a flavorful sauce that binds all the ingredients together.

Step 2: Cook the Chicken

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Once hot, add the 1 1/4 pounds of cubed chicken breast, seasoning it lightly with salt. Stir-fry the chicken for about 5-7 minutes or until it is golden brown and cooked through. Remove the chicken from the skillet and set it aside.

Step 3: Sauté the Aromatics

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced yellow onion, minced ginger, and minced garlic. Stir-fry for about 2-3 minutes or until the onion becomes translucent and fragrant.

Step 4: Add the Vegetables

Next, add the diced yellow and red bell peppers along with the snow peas to the skillet. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.

Step 5: Combine Chicken and Sauce

Return the cooked chicken to the skillet and pour the prepared sauce over the chicken and vegetables. Stir well to ensure everything is evenly coated in the sauce. Cook for an additional 2-3 minutes, allowing the sauce to thicken and the flavors to meld together.

Step 6: Serve and Garnish

Remove the skillet from heat and stir in the chopped roasted peanuts. Serve the Szechuan Chicken Stir-Fry over prepared rice and garnish with sliced green onions and sesame seeds for an extra touch of flavor and presentation.

Substitutions by Diet

Gluten-free: Use tamari instead of soy sauce and ensure your chicken broth is gluten-free.
Vegetarian: Replace chicken with tofu or tempeh, and adjust cooking times accordingly.
Paleo: Substitute sugar with honey or omit it entirely, and use coconut aminos instead of soy sauce.
Low-carb: Skip the rice and serve the stir-fry on a bed of sautéed greens or cauliflower rice.

Missteps & Fixes

Too salty: If the dish turns out too salty, add a splash of water or more vegetables to dilute the saltiness.
Too spicy: To tone down the heat, add a little more sugar or some coconut milk for creaminess.
Overcooked vegetables: If your vegetables are too soft, try stirring them in for a shorter time next time or add them in stages.
Thick sauce: If the sauce is too thick, whisk in a bit more chicken broth until you reach your desired consistency.

Storing, Freezing & Reheating

This Szechuan Chicken Stir-Fry can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, place the cooled stir-fry in a freezer-safe container and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and reheat in a skillet over medium heat until heated through. You may need to add a splash of water or broth to loosen the sauce during reheating.

Your Questions, Answered

Can I use frozen vegetables in this stir-fry?

Absolutely! Frozen vegetables can be a convenient alternative. Just make sure to add them to the skillet while they are still frozen and cook them a bit longer until heated through.

What can I serve with Szechuan Chicken Stir-Fry?

This dish is best served over steamed rice or quinoa. You could also pair it with noodles or a side of sautéed greens for a complete meal.

How do I store leftover stir-fry?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool before sealing the container to prevent moisture buildup.

Can I make this dish ahead of time?

While the stir-fry is best enjoyed fresh, you can prepare the sauce and chop the vegetables and chicken ahead of time. When you’re ready to cook, it will come together quickly!

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The Takeaway

This Szechuan Chicken Stir-Fry is a vibrant and satisfying dish that you can whip up in no time. With its perfect balance of flavors and textures, it’s bound to become a favorite in your household. Not only is it delicious, but the colorful vegetables and tender chicken make for an appealing presentation that will impress everyone at the table. So grab your ingredients and get ready to stir-fry your way to a delightful dinner!