Szechuan Garlic Chicken

Get ready to ignite your taste buds with Szechuan Garlic Chicken, a fiery, flavor-packed stir-fry that perfectly balances bold spices, crispy textures, and savory-sweet undertones. This Chinese-inspired dish features tender, cornstarch-coated chicken, stir-fried until golden, then simmered in a rich, aromatic sauce infused with minced garlic, ginger, soy sauce, and the distinctive tingle of Szechuan peppercorns. Brightly colored bell peppers and dried red chilies add crunch and heat, while a splash of sesame oil and chopped scallions create a fragrant, restaurant-quality finish. Quick to prepare in just 35 minutes, this vibrant recipe pairs beautifully with steamed rice or noodles, making it an ideal choice for a flavorful weeknight dinner. Perfect for fans of spicy Asian cuisine, Szechuan Garlic Chicken is a must-try recipe offering bold flavors with every bite.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Chicken breast, boneless and skinless
• 2 tablespoons Cornstarch
• 3 tablespoons Vegetable oil
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 8 pieces Dried red chilies
• 1 teaspoon Szechuan peppercorns
• 3 tablespoons Soy sauce
• 1 tablespoon Dark soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Sugar
• 1 cup Chicken stock or water
• 1 large Red bell pepper, sliced
• 1 large Green bell pepper, sliced
• 2 stalks Scallions, chopped
• 1 teaspoon Sesame oil

Directions

Step 1

Cut the chicken breast into bite-sized pieces and toss in a bowl with the cornstarch until evenly coated. Set aside.

Step 2

Heat 2 tablespoons of vegetable oil in a large wok or frying pan over medium-high heat. Once the oil is hot, add the chicken pieces and stir-fry until golden and fully cooked, about 5-6 minutes. Remove the chicken and set aside.

Step 3

In the same wok, add the remaining 1 tablespoon of vegetable oil. Reduce the heat to medium and add the minced garlic, minced ginger, dried red chilies, and Szechuan peppercorns. Stir-fry for about 30 seconds to release their aroma.

Step 4

Increase the heat to medium-high and add the sliced red and green bell peppers. Stir-fry for 2-3 minutes until they are slightly tender but still crisp.

Step 5

In a small bowl, mix together the soy sauce, dark soy sauce, rice vinegar, sugar, and chicken stock (or water). Pour the sauce mixture into the wok and bring to a simmer.

Step 6

Return the cooked chicken to the wok and toss to coat evenly in the sauce. Allow the chicken to cook in the sauce for 2 more minutes, letting the sauce thicken slightly.

Step 7

Sprinkle the dish with chopped scallions and drizzle with sesame oil. Give it a final stir.

Step 8

Serve immediately with steamed rice or noodles for a complete meal.

Nutrition Facts

Serving size	(1284.6g)

Amount per serving	% Daily Value*
Calories	1586.4

Total Fat 74.0g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 31.1g
Cholesterol 425mg	0%
Sodium 4065.4mg	0%
Total Carbohydrate 60.4g	0%
Dietary Fiber 12.3g	0%
Total Sugars 17.2g
Protein 169.3g	0%

Vitamin D 65IU	0%
Calcium 188.9mg	0%
Iron 9.7mg	0%
Potassium 2581.5mg	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: 42.0%

Protein: 42.7%

Carbs: 15.2%