One Pot Szechuan Chicken
Quick and easy Szechuan chicken recipe, homemade with simple ingredients in one pot over stovetop in 30 minutes. Sweet & spicy, better than Chinese takeout!
- 3 tbsp Oil
- 1 pound Boneless chicken breast Cut into small 1 inch cubes, Coated in all-purpose flour
- 3 cloves Garlic Minced
- 2 tbsp Ginger Thinly sliced
- 8-10 Red chilis Whole, Dried
- 4-5 Red chili peppers Fresh, Sliced
- 2 tbsp Szechuan peppercorns
- 1 cup Peppers Variety of red, yellow, green
- 1/3 cup Soy sauce Low sodium
- 2 tbsp Vinegar Preferably rice vine vinegar
- 2 tbsp Chili garlic sauce Or Sriracha sauce
- 1-2 tsp Sesame oil Adjust according to your preference because it has a strong flavor
- 1 tbsp Granulated sugar Or honey
- 1-2 stalks Green onions Finely chopped, For garnish
- 2 tbsp Peanuts Optional, Roasted, For garnish
Heat oil in a nonstick pan or pot over medium-high heat.
Add floured chicken and stir fry until golden brown and no longer. Remove from pan and keep aside on a separate plate. You may need to stir fry chicken in two batches so that it cooks evenly.
In the remaining oil, add garlic, ginger to the pan and stir fry for a few seconds until fragrant.
Add fresh and dried red chilis as well as Szechuan peppercorns and stir fry for about 1 minute.
Add soy sauce, vinegar, chili garlic sauce, sesame oil, sugar or honey and mix until smooth.
Add the stir fried chicken pieces in this spicy and sticky sauce and toss to coat.
Garnish with green onions. I also tossed some peanuts because I love the crunch! Enjoy!
- Read all my tips above.
- Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 2 days and heated in the microwave.
Calories: 317kcal | Carbohydrates: 17g | Protein: 28g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1640mg | Potassium: 839mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1059IU | Vitamin C: 162mg | Calcium: 30mg | Iron: 2mg