Can I make this dish less spicy but still flavorful?

Absolutely! The heat primarily comes from the dried chilis and Sichuan peppercorns. You can reduce or omit these entirely while keeping all other ingredients the same. The dish will still have wonderful flavor from the ginger, garlic, and sauce components, just without the signature Szechuan heat.

Why is my sauce not thickening properly?

Make sure your cornstarch is fully dissolved in cold or room temperature liquid before adding to the hot pan. If your sauce is still too thin, mix an additional teaspoon of cornstarch with a tablespoon of cold water and stir it into the sauce. Remember, the sauce will continue to thicken slightly as it cools.

Can I prep any components of this dish ahead of time?

Yes! Chop all your vegetables and make the sauce up to 24 hours in advance. Store them separately in the refrigerator. You can even coat the chicken with cornstarch a few hours ahead and keep it covered in the refrigerator. This turns the actual cooking time into just 10 minutes.

Is there a good substitute for hoisin sauce?

If you don't have hoisin sauce, you can approximate its flavor by mixing 2 teaspoons of regular bbq sauce with 1 teaspoon of peanut butter and a dash of five-spice powder (if available). While not identical, this will provide a similar sweet-savory element to the sauce.

Szechuan Chicken Recipe

Description

This flavorful Szechuan Chicken recipe delivers a spicy, savory stir-fry bursting with aromatic ginger, garlic, succulent chicken, crisp vegetables, and a signature bold Szechuan-style sauce. Perfect for weeknight dinners, it’s easy, quick, and customizable with your favorite vegetables or nuts for added crunch.

Ingredients

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Main Ingredients

- 1 pound skinless chicken breast
- 1/4 cup cornstarch
- 1 tablespoon oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 large yellow onion, quartered
- 2 large bell peppers, sliced
- 15 small dried chilis (optional)
- 1 teaspoon Sichuan peppercorns (optional)

Szechuan Style Sauce

1/4 cup rice wine vinegar
1/4 cup soy sauce
1 tablespoon hoisin sauce
1/4 cup + 1 tablespoon water
3 tablespoons brown sugar
1 tablespoon cornstarch

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Instructions

Coat the chicken: Place the chicken breast pieces in a ziplock bag with the cornstarch. Seal the bag and shake until the chicken is evenly coated with cornstarch, ensuring every piece is covered for a crispy texture after frying.
Prepare the sauce: In a small bowl, whisk together the rice wine vinegar, soy sauce, hoisin sauce, water, brown sugar, and cornstarch until smooth. Set aside; this will be the bold, tangy sauce for your stir-fry.
Cook the chicken: Heat the oil in a non-stick pan or skillet over medium heat. Once hot, add the chicken pieces and cook for 4-5 minutes, turning as needed, until golden and crispy on the outside. Remove the cooked chicken from the pan and set aside.
Sauté aromatics and vegetables: Using the same pan, add the minced ginger and garlic. Cook for about 1 minute until fragrant. Add the quartered onion and sliced bell peppers, and stir-fry for a few more minutes until the vegetables are tender. If using, add the dried chilis and Sichuan peppercorns at this stage for authentic spiciness.
Combine and finish: Return the cooked chicken to the pan. Pour the prepared Szechuan sauce over the chicken and vegetables. Cook everything together for a few minutes until the sauce thickens and coats all the ingredients beautifully. Serve hot.

Notes

To store: Place leftovers in an airtight container. It will last 3 to 4 days in the fridge.
To freeze: Store the cooked and cooled Szechuan chicken in an airtight container in the freezer for up to 6 months.
To reheat: Warm leftover chicken in a non-stick pan over low to medium heat, or reheat in the microwave.
Add more vegetables for variety, such as mushrooms, broccoli, green peas, baby corn, or eggplant.
Add nuts like cashews, peanuts, or almonds for extra crunch.
Use other cuts of chicken like skinless thigh fillets, tenderloins, or cutlets if desired.

Nutrition

Serving Size: 1/4 of recipe
Calories: 320
Sugar: 10g
Sodium: 930mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 36g
Cholesterol: 75mg