How to Make Szechuan Chicken Stir Fry | Dinner Tonight | MyRecipes

Szechuan peppercorns

💰Cheaper: black pepper

Black pepper is more commonly available and less pungent.

soy sauce

🥗Healthier: low-sodium soy sauce

Low-sodium soy sauce reduces sodium intake without sacrificing flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while chicken thighs are often less expensive than breasts.

vegetable oil

🥗Healthier: olive oil

Olive oil is a healthier fat option.

Cut chicken breast into bite-sized pieces.

Slice bell peppers, carrots, and onion into thin strips.

Chop broccoli into small florets.

Mince garlic and ginger finely.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add chicken to the skillet and stir-fry until golden brown, about 5-7 minutes.

Remove chicken from the skillet and set aside.

In the same skillet, add garlic, ginger, and Szechuan peppercorns; stir-fry until fragrant, about 30 seconds.

Add the sliced vegetables and stir-fry until tender-crisp, about 3-4 minutes.

Return the chicken to the skillet and mix well with the vegetables.

In a small bowl, combine soy sauce, rice vinegar, and cornstarch; mix until smooth.

Pour the sauce over the chicken and vegetables, stirring to coat evenly.

Cook for an additional 2-3 minutes until the sauce thickens slightly.

Drizzle with sesame oil and sprinkle with green onions before serving.

Serve hot over steamed rice or noodles.

Cooking Techniques

Spice Level:

Allergens