Spicy Szechuan Chicken Stir-FrySpicy Szechuan Chicken Stir-Fry

Name: Spicy Szechuan Chicken Stir-Fry
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 6 Persons
Ingredients: 1/2 a red bell pepper, sliced into strips; 1/2 a yellow bell pepper, sliced into strips; 3 cups cooked long grain white or brown rice, for serving; 2 teaspoons chili paste (like sambal oelek); 2 teaspoons plus 1 tablespoons dark sesame oil, divided; 2 heaping tablespoons peeled and finely minced fresh ginger (or a 2 inch piece); 1 tablespoon fresh garlic, pressed or minced (about 4 cloves); 1/4 cup sliced green onions (for garnish); 2 pinches ground white pepper; 2 pinches kosher salt; 2/3 cup low-sodium chicken broth; 1/2 a medium red onion, sliced vertically

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Cuisine

International

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Servings

6 Persons

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Prep Time

18 Minutes

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Cook Time

45 Minutes

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Difficulty

Medium Level

The recipe Spicy Szechuan Chicken Stir-Fry can be made in around 45 minutes. This main course has 558 calories, 36g of protein, and 10g of fat per serving. This gluten free and dairy free recipe serves 6 and costs $2.46 per serving. 38 people found this recipe to be yummy and satisfying. This recipe from Simply Scratch requires tamari, ground pepper, brown rice, and cornstarch plus cool water. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is spectacular. Spicy Szechuan Chicken Stir-Fry, Spicy Szechuan Stir-Fry, and Spicy Screamin’ Szechuan Stir Fry are very similar to this recipe.

DeliciousTastyWell Prepared

Ingredients

•1/2 a red bell pepper, sliced into strips

•1/2 a yellow bell pepper, sliced into strips

•3 cups cooked long grain white or brown rice, for serving

•2 teaspoons chili paste (like sambal oelek)

•2 teaspoons plus 1 tablespoons dark sesame oil, divided

•2 heaping tablespoons peeled and finely minced fresh ginger (or a 2 inch piece)

•1 tablespoon fresh garlic, pressed or minced (about 4 cloves)

•1/4 cup sliced green onions (for garnish)

•2 pinches ground white pepper

•2 pinches kosher salt

•2/3 cup low-sodium chicken broth

•1/2 a medium red onion, sliced vertically

Cooking Instructions

01
In a small bowl or measuring cup; add two teaspoons of the toasted sesame oil, the broth, tamari, rice vinegar and chili paste.
02
Whisk to combine.
03
Heat up your wok over medium-high heat.
04
Add a tablespoon of sesame seed oil and swirl the pan to coat. Season the chicken with a few pinches of kosher salt and white pepper. Working in batches of two, add in half of the chicken in a single layer and stir-fry 2-3 minutes or until golden and fully cooked.
05
Remove to a clean plate and repeat with the remaining chicken. Next, add in the ginger and garlic. Cook for 1 minute before adding in the peppers, snow peas and onion. Stir-fry the veggies for 2-3 minutes or until they glisten.
06
Add the chicken back in and toss together with the vegetables.Next add broth mixture and bring to a boil. Quickly stir the corn starch with the water and add to the stir-fry, cook for 1 to 2 minutes or until the sauce has thickened.
07
Serve the Szechuan chicken stir-fry over rice and garnish with a few green onions and chopped peanuts.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023