Description
Colorful veggies and chile paste make this Szechuan chicken vibrant and deliciously spicy! And it only takes 25 minutes to make from start to finish!
Ingredients
Units
Scale
- 1/2 pound skinless boneless chicken breast or fillets, chopped bite size
- 1 large egg, whisked
- 2 teaspoons cornstarch
- 2 tablespoons vegetable or peanut oil
- 2 cloves garlic, minced
- 1 thumb size ginger, peeled and finely chopped
- 1 small onion, finely chopped
- 1 green or red bell pepper, chopped
- 3 fresh shiitake mushrooms, chopped (optional)
- 3 scallions, finely chopped
Sauce
- 1 tablespoon chili paste such as sambal oelek, 2 tablespoons for extra spicy
- 2 tablespoons spicy chili crisp
- 1/4 cup chicken stock
- 2 1/2 tablespoons soy sauce
- 1 1/2 tablespoon rice vinegar
- 1 teaspoon cornstarch
Instructions
- In a bowl, combine egg and cornstarch and season with a little salt and pepper. Add chicken pieces and marinade for 15 minutes.
- Add all the ingredients for the sauce into a bowl and whisk until well blended.
- In a large pan over medium high heat, add 1 tbsp vegetable oil. Drop chicken pieces and cook until both sides are golden brown. Remove chicken from the pan and set aside.
- Add remaining 1 tbsp vegetable oil to the pan (still over medium high heat) and add garlic and ginger. Cook for 1 minute and add onions, green and red bell pepper and shiitake mushrooms. Cook for 5 minutes.
- Return chicken to the pan and add sauce. Stir and coat vegetables and chicken for 1 minute and turn the heat off.
- Transfer to a plate or bowl and serve Szechuan chicken with a side of white rice.
Notes
This Szechuan Chicken Recipe will keep refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 155
- Sugar: 3.1g
- Sodium: 519.7mg
- Fat: 6.5g
- Saturated Fat: 1.9g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 7.6g
- Fiber: 1.3g
- Protein: 16.2g
- Cholesterol: 91.8mg
