QUICK & EASY Szechuan Chicken with Zing!

Szechuan peppercorns

💰Cheaper: black pepper

Black pepper provides heat but lacks the unique flavor of Szechuan peppercorns.

soy sauce

🥗Healthier: low-sodium soy sauce

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

cornstarch

🥗Healthier: arrowroot powder

Arrowroot powder can be used as a thickening agent.

sesame oil

💰Cheaper: olive oil

Olive oil is a more common cooking oil with a different flavor.

Cut chicken breast into bite-sized pieces.

In a bowl, combine 1/4 cup soy sauce, a little salt, and cracked black pepper. Mix well.

Cover the bowl and refrigerate the marinated chicken for about 30 minutes or overnight.

In a separate bowl, combine 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon honey, 1 tablespoon chili garlic sauce, 1 tablespoon granulated garlic, 1 teaspoon Sriracha, and 1/4 cup chicken stock to make the Sichuan sauce. Mix well.

Add Chinese five spice and ground Szechuan peppercorns to the sauce mixture.

Heat the sauce over medium-low heat until it simmers, then let it simmer for a few minutes.

To thicken the sauce, mix 1 tablespoon cornstarch with a couple tablespoons of water to create a slurry. Add this to the sauce and let it simmer until thickened, about 1-2 minutes.

Coat the marinated chicken pieces with 1/2 cup cornstarch.

Heat a pan over medium-high heat and add 1 tablespoon of sesame oil.

Add the coated chicken to the pan and stir-fry for about 5 minutes until cooked through and crispy.

Remove the chicken from the pan and set aside.

In the same pan, add sliced red bell pepper and stir-fry until tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens