Spicy Honey Chicken and Celery Szechuan Style

Get ready to ignite your taste buds with this Spicy Honey Chicken and Celery Szechuan Style! This vibrant dish combines tender, soy-marinated chicken and crisp celery, stir-fried to perfection with the tongue-tingling heat of Szechuan peppercorns and dried red chilies. The sweet, sticky sauce—made with honey, dark soy sauce, and a kick of rice vinegar—balances the fiery heat beautifully for a bold, irresistible flavor. Aromatic garlic, ginger, and scallions infuse every bite, while a quick 15-minute cooking time makes this a perfect weeknight dinner. Serve it over steamed rice to soak up every drop of the glossy, Szechuan-inspired sauce. Bursting with spice, sweetness, and savory depth, this Chinese stir-fry is a must-try for lovers of bold and authentic Asian cuisine.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams chicken breast
• 200 grams celery
• 2 tablespoons cornstarch
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 teaspoon Szechuan peppercorns
• 8 pieces dried red chilies
• 3 cloves garlic
• 1 inch ginger
• 2 stalks scallions
• 1 tablespoon rice vinegar
• 1 tablespoon dark soy sauce
• 1 teaspoon sesame oil
• 3 tablespoons vegetable oil
• 0.5 teaspoon salt

Directions

Step 1

Cut chicken breast into bite-sized pieces and marinate with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Let it sit for 15 minutes.

Step 2

Cut celery into thin diagonal slices and set aside.

Step 3

Crush Szechuan peppercorns slightly using a mortar and pestle or the back of a knife.

Step 4

Slice garlic and ginger thinly, and cut scallions into 1-inch pieces.

Step 5

Heat 2 tablespoons of vegetable oil in a wok over medium heat. Stir-fry the chicken until browned and cooked through, about 5-7 minutes, then remove from the wok and set aside.

Step 6

Wipe the wok clean if necessary and add 1 tablespoon of vegetable oil. Add Szechuan peppercorns and dried red chilies to the oil, stirring for 30 seconds until fragrant.

Step 7

Add garlic, ginger, and scallions to the wok, and stir-fry for 1 minute.

Step 8

Add celery to the wok and stir-fry for 2-3 minutes until slightly softened but still crunchy.

Step 9

In a small bowl, mix honey, rice vinegar, dark soy sauce, and the remaining 1 tablespoon of cornstarch with 2 tablespoons of water to create a sauce.

Step 10

Return the chicken to the wok, pour the sauce over everything, and stir to coat evenly. Cook for another 2-3 minutes until the sauce thickens.

Step 11

Taste and adjust the seasoning with salt if needed. Serve hot with steamed rice.

Nutrition Facts

Serving size	(966.9g)

Amount per serving	% Daily Value*
Calories	1523.7

Total Fat 72.8g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 33.7g
Cholesterol 430mg	0%
Sodium 5807.3mg	0%
Total Carbohydrate 78.3g	0%
Dietary Fiber 9.3g	0%
Total Sugars 39.1g
Protein 151.1g	0%

Vitamin D 0IU	0%
Calcium 224.3mg	0%
Iron 6.7mg	0%
Potassium 2624.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 38.4%

Carbs: 19.9%