Description
A quick and flavorful stir-fry featuring spicy Szechuan sauce coating tender chicken pieces.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup Szechuan sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- Cooked rice, for serving
Instructions
- In a bowl, toss the chicken pieces with soy sauce and cornstarch. Set aside for 10 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Add the bell peppers and broccoli to the skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- Add the minced garlic and grated ginger to the vegetables. Cook for 1 minute until fragrant.
- Return the chicken to the skillet.
- In a small bowl, mix the Szechuan sauce, rice vinegar, and sugar. Pour this mixture over the chicken and vegetables.
- Stir constantly until the sauce thickens and coats everything evenly, about 1-2 minutes.
- Stir in the sesame oil.
- Serve immediately over cooked rice.
Notes
- For extra heat, add 1 teaspoon of chili flakes with the garlic and ginger.
- You can substitute other vegetables like snap peas or carrots.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 320
- Sugar: 8
- Sodium: 650
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 38
- Cholesterol: 105
Keywords: Szechuan chicken, spicy chicken, stir-fry, Chinese food, quick dinner