Szechwan Chicken(Kind Of Hot, But Great)
A flavorful Szechwan chicken with a spicy kick, featuring crunchy peanuts and vibrant green onions, perfect for those who enjoy bold, spicy Asian-inspired dishes.
Ingredients
- 1 Tbsp. cornstarch ⓘ
- 3 Tbsp. soy sauce ⓘ
- 2 chicken breasts, cubed ⓘ
- 1 Tbsp. dry sherry ⓘ
- 2 tsp. sugar ⓘ
- 1 tsp. vinegar ⓘ
- 1/4 cup peanut oil or vegetable oil ⓘ
- 1/2 to 1 tsp. dried red pepper flakes ⓘ
- 2 green onions, sliced thinly ⓘ
- 1/2 tsp. peeled and minced ginger root ⓘ
- 1/2 cup dry roasted peanuts
- hot cooked rice ⓘ
Instructions
- Blend cornstarch and 1 tablespoon soy sauce.
- Mix chicken with the cornstarch mixture and set aside.
- Combine remaining 2 tablespoons soy sauce, sherry, sugar, and vinegar; set aside.
- Heat peanut or vegetable oil in an uncovered wok at 375°F (190°C).
- When hot, add dried red pepper flakes.
- Stir-fry until blackened, about 10 seconds.
- Add chicken; stir-fry for 2 minutes.
- Remove chicken with a strainer and set aside.
- Add sliced green onions and minced ginger root to the wok.
- Stir-fry for 1 minute.
- Return chicken to the wok; stir-fry for 2 minutes.
- Pour in the sherry mixture; stir-fry for 1 minute.
- Stir in dry roasted peanuts and serve hot over cooked rice.
Tips & Substitutions
For a milder version, reduce the dried red pepper flakes to 1/2 teaspoon. You can substitute chicken breasts with thighs for more flavor. If you don't have dry sherry, use rice vinegar or a splash of white wine. Make sure to stir-fry the chicken in batches if your wok is small to ensure even cooking. Serve this dish with Dr. E'S Fried Rice for a delightful meal.
Serving Suggestions
Serve Szechwan Chicken hot over a bed of fluffy rice, allowing the rice to soak up the flavorful sauce. Garnish with additional sliced green onions for a fresh touch. This dish pairs well with steamed vegetables or a light cucumber salad to balance the heat. For a more complete meal, consider serving it alongside Sweet And Sour Chicken(Mrs. Gilbert'S Favorite Food).
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat, adding a splash of water or oil to prevent sticking. Stir occasionally until heated through, ensuring the chicken remains tender. This dish can also be reheated in the microwave, but be careful not to overcook it.
Nutrition & Diet Analysis (per serving)
Each serving of Szechwan Chicken(Kind Of Hot, But Great) contains roughly 300 calories, with 11g protein, 18g carbohydrates, and 20g fat. It is an excellent source of protein (23% of the Daily Value). Note that it is relatively high in sodium, at 759mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Store them separately in the fridge. When ready to serve, stir-fry the chicken and add the sauce just before serving to keep everything fresh and flavorful.
What kind of oil is best for stir-frying?
Peanut oil is ideal for stir-frying due to its high smoke point and nutty flavor. However, vegetable oil or canola oil can also be used if you prefer a milder taste. Avoid using oils with low smoke points, as they can burn and negatively affect the dish.
Can I add vegetables to this recipe?
Absolutely! You can enhance your Szechwan Chicken by adding bell peppers, broccoli, or snap peas during the stir-fry. Just be sure to cut them into bite-sized pieces and add them after cooking the chicken for a few minutes to ensure they remain crisp.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).