Spicy Screamin Szechuan Stir Fry

Ignite your taste buds with the bold and fiery flavors of Spicy Screamin’ Szechuan Stir Fry, a must-try dish packed with vibrant vegetables, tender chicken or tofu, and a tantalizingly spicy Szechuan-inspired sauce. This quick and easy recipe marries the fragrant heat of Szechuan peppercorns and dried red chilies with a luscious garlic-ginger base, creating a stir fry that's bursting with fragrant aromatics and irresistible texture. Crisp broccoli, sweet red bell peppers, and julienned carrots add a colorful, crunchy contrast to the savory, umami-rich sauce featuring soy, hoisin, and a touch of chili garlic kick. Perfectly balanced and customizable to your spice tolerance, this restaurant-worthy stir fry comes together in under 35 minutes and pairs beautifully with steamed rice or noodles for a complete, satisfying meal. Ready to amp up your weeknight dinner game? Dive into this spicy sensation!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless chicken breast or thigh (or tofu for vegetarian option)
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon Szechuan peppercorns, lightly crushed
• 6 pieces dried red chilies, whole (adjust to spice tolerance)
• 2 cups broccoli florets
• 1 medium red bell pepper, sliced
• 1 medium carrot, julienned
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 2 tablespoons chili garlic sauce
• 1 teaspoon sesame oil
• 2 stalks scallions, chopped
• 1 teaspoon white sesame seeds (for garnish)

Directions

Step 1

Pat the chicken dry with paper towels and cut into bite-sized pieces. If using tofu, press and cube it instead.

Step 2

In a mixing bowl, toss the chicken (or tofu) with cornstarch, ensuring an even coat.

Step 3

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Once the oil is hot, add the chicken (or tofu) in a single layer. Cook for 4-5 minutes until golden and cooked through. Remove from the wok and set aside.

Step 4

Add the remaining 1 tablespoon of vegetable oil to the wok. Add minced garlic, ginger, Szechuan peppercorns, and dried chilies. Stir-fry for about 30 seconds until fragrant.

Step 5

Add the broccoli florets, red bell pepper slices, and julienned carrot to the wok. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

Step 6

In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, chili garlic sauce, and sesame oil to make the stir fry sauce.

Step 7

Return the cooked chicken (or tofu) to the wok. Pour the sauce over the meat and vegetables, stirring until everything is evenly coated. Cook for another 2-3 minutes until the sauce thickens slightly.

Step 8

Turn off the heat and garnish with chopped scallions and white sesame seeds.

Step 9

Serve hot over steamed rice or noodles for a complete meal. Enjoy the fiery flavors!

Nutrition Facts

Serving size	(1072.0g)

Amount per serving	% Daily Value*
Calories	1572.9

Total Fat 74.2g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 31.6g
Cholesterol 386.5mg	0%
Sodium 3144.6mg	0%
Total Carbohydrate 71.6g	0%
Dietary Fiber 14.6g	0%
Total Sugars 23.9g
Protein 158.0g	0%

Vitamin D 59.0IU	0%
Calcium 287.4mg	0%
Iron 9.4mg	0%
Potassium 2107.3mg	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: 42.1%

Protein: 39.8%

Carbs: 18.1%