Chicken with Szechwan Sauce
Spice up your dinner routine with this bold and flavorful Chicken with Szechwan Sauce! This quick and easy stir-fry combines tender, bite-sized chicken breast pieces with a tantalizingly spicy and savory sauce made from hoisin, soy sauce, rice vinegar, and a hint of sweetness. Infused with aromatic garlic, fresh ginger, fiery chili flakes, and the optional kick of Szechwan peppercorns, this dish delivers a mouthwatering balance of heat and tang. Perfect for busy weeknights, it’s ready in just 30 minutes and pairs beautifully with steamed rice or noodles, making it a satisfying, restaurant-quality meal at home. Whether you're a spice lover or an adventurous foodie, this recipe is sure to become a go-to favorite!
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Ingredients
- 500 grams Boneless chicken breast
- 2 tablespoons Cornstarch
- 3 tablespoons Soy sauce
- 3 tablespoons Vegetable oil
- 4 cloves Garlic
- 1 tablespoon Fresh ginger
- 1 teaspoon Dry red chili flakes
- 1 teaspoon Szechwan peppercorns (optional)
- 2 tablespoons Hoisin sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 1 cup Chicken stock
- 2 stalks Scallions
Directions
Step 1
Cut the boneless chicken breast into bite-sized cubes and toss it with 1 tablespoon of soy sauce and the cornstarch in a bowl. Let it marinate for 10 minutes.
Step 2
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly golden, about 5 to 6 minutes. Remove the chicken from the pan and set aside.
Step 3
Chop the garlic finely and grate or mince the ginger. Thinly slice the scallions, separating the white and green parts.
Step 4
In the same pan, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the garlic, ginger, red chili flakes, and Szechwan peppercorns (if using). Stir-fry for 1 minute until aromatic.
Step 5
In a small bowl, mix together the hoisin sauce, the remaining 2 tablespoons of soy sauce, rice vinegar, sugar, and chicken stock.
Step 6
Pour the sauce mixture into the pan and bring it to a simmer. Allow it to thicken slightly for 2 to 3 minutes.
Step 7
Return the cooked chicken to the pan and toss to coat it evenly with the sauce. Stir-fry for another 2 minutes until everything is heated through.
Step 8
Garnish with the green parts of the scallions. Serve hot with steamed rice or noodles.
Nutrition Facts
| Serving size | (1063.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1360.5 |
| Total Fat 62.1g | 0% |
| Saturated Fat 10.1g | 0% |
| Polyunsaturated Fat 28.3g | |
| Cholesterol 452.3mg | 0% |
| Sodium 4019.8mg | 0% |
| Total Carbohydrate 44.9g | 0% |
| Dietary Fiber 3.3g | 0% |
| Total Sugars 15.2g | |
| Protein 160.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 161.0mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 1822.4mg | 0% |
Source of Calories