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Homemade Szechuan Chicken Stir-Fry photo

Szechuan Chicken Stir-Fry

This Szechuan Chicken Stir-Fry is bursting with bold flavors! A quick and colorful meal that’s perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 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
For the Stir-Fry:
  • 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

Equipment

  • Large skillet or wok
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Cutting board and knife
  • Serving bowls

Method
 

Cooking Steps:
  1. In a medium bowl, whisk together the sauce ingredients: chicken broth, soy sauce, sesame oil, sambal oelek, rice vinegar, granulated sugar, and cornstarch.
  2. Heat olive oil in a large skillet or wok over medium-high heat. Add cubed chicken breast, season with salt, and stir-fry for 5-7 minutes until golden brown and cooked through. Remove and set aside.
  3. In the same skillet, add more olive oil, then add sliced onion, minced ginger, and minced garlic. Stir-fry for 2-3 minutes until onion is translucent.
  4. Add diced yellow and red bell peppers along with snow peas to the skillet. Stir-fry for 3-4 minutes until tender-crisp.
  5. Return cooked chicken to the skillet and pour the prepared sauce over everything. Stir well and cook for an additional 2-3 minutes until the sauce thickens.
  6. Remove from heat, stir in chopped roasted peanuts, and serve over prepared rice. Garnish with sliced green onions and sesame seeds.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This dish can be frozen for up to 2 months; thaw overnight before reheating.
  • Feel free to use frozen vegetables for convenience, cooking longer if necessary.