Szechuan Chicken Stir-Fry with Chili Garlic Sauce

Szechuan Chicken Stir-Fry with Chili Garlic Sauce

When you’re craving a dish that packs a punch, look no further than this Szechuan Chicken Stir-Fry with Chili Garlic Sauce! It’s a vibrant, spicy stir-fry that combines tender chicken with colorful vegetables, all smothered in a bold and delicious sauce. This dish is not only packed with flavor, but it’s also quick to prepare, making it an excellent choice for busy weeknights. Get ready to bring a little bit of the Szechuan spice into your kitchen!

Why Make This Recipe

This Szechuan Chicken Stir-Fry is a fantastic way to introduce your taste buds to the bold flavors of Chinese cuisine without stepping foot in a restaurant. The combination of tender chicken, crisp vegetables, and the signature chili garlic sauce creates an explosion of taste in every bite. Plus, it’s customizable—you can tweak the spice levels and add your favorite vegetables to make it truly your own. Who wouldn’t want a meal that is not only appetizing but also healthful and full of fresh ingredients?

How to Make Szechuan Chicken Stir-Fry with Chili Garlic Sauce

Ingredients:

• 1.5 lbs (700g) chicken breasts or thighs, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp cornstarch
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• 1 large onion, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 3 tbsp chili paste or chili garlic sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 1 tsp sesame oil
• 1/4 cup chicken broth or water
• 1/2 tsp crushed red pepper flakes (optional)
• Sliced green onions for garnish
• Sesame seeds (optional) for garnish

Directions:

1. Marinate the Chicken: In a bowl, mix together the chicken, soy sauce, rice vinegar, cornstarch, and sesame oil. Let it marinate for at least 10 minutes while you prepare the vegetables.
2. Make the Chili Garlic Sauce: In a small bowl, combine the chili paste (or chili garlic sauce), soy sauce, rice vinegar, honey (or brown sugar), sesame oil, and chicken broth. Stir well until everything is combined. Set the sauce aside.
3. Stir-Fry the Chicken: Heat a large skillet or wok over medium-high heat and add vegetable oil. Once hot, add the marinated chicken and cook until golden brown and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside.
4. Stir-Fry the Vegetables: In the same skillet, add a little more oil if needed. Add the onion, bell peppers, zucchini, and broccoli. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
5. Add Garlic & Ginger: Add the garlic and ginger to the pan and stir-fry for another 1–2 minutes until fragrant.
6. Combine Chicken and Sauce: Return the cooked chicken to the skillet. Pour the chili garlic sauce over the chicken and vegetables. Stir to coat everything in the sauce, cooking for another 2-3 minutes until everything is heated through and the sauce has thickened slightly.
7. Serve: Serve the Szechuan chicken stir-fry over steamed rice or noodles. Garnish with sliced green onions and sesame seeds (optional).

How to Serve Szechuan Chicken Stir-Fry with Chili Garlic Sauce

This dish shines when served hot and fresh. Plate it over a bed of fluffy steamed rice or toss it with noodles for a hearty meal. The bright colors and inviting aroma will have your family and friends flocking to the table. Don’t forget to sprinkle some sliced green onions and sesame seeds on top for that extra flair and burst of flavor!

How to Store Szechuan Chicken Stir-Fry with Chili Garlic Sauce

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat it gently in a skillet over medium heat, adding a splash of water or broth if needed to keep it from drying out. Avoid reheating in the microwave if you want to maintain the crispness of the vegetables.

Tips to Make Szechuan Chicken Stir-Fry with Chili Garlic Sauce

• Adjust the Spice: If you’re sensitive to heat, start with less chili paste or crushed red pepper flakes. You can always add more for an extra kick!
• Veggie Variety: Feel free to include other vegetables like carrots or snap peas to customize the dish to your liking.
• Meal Prep: Marinate the chicken ahead of time and have your veggies prepped to make the cooking process even quicker!

Variation

For a vegetarian twist, simply swap out the chicken for tofu or tempeh. The marinade will work just as well, and you can stir-fry the tofu until it’s nice and golden. Additionally, you can use a mix of any vegetables you have on hand to keep it fresh and exciting every time you make it.

FAQs

1. Can I make this dish ahead of time?
Yes, you can marinate the chicken and prep the vegetables a day in advance. Just store them separately in the refrigerator until you’re ready to cook.

2. What can I use instead of chili paste?
If you can’t find chili paste, you can substitute it with Sriracha or another hot sauce, adjusting to your spice preference.

3. Is this recipe gluten-free?
To make this recipe gluten-free, use gluten-free soy sauce or tamari, and check the labels on other ingredients to ensure they don’t contain gluten.

A vibrant and spicy stir-fry that combines tender chicken with colorful vegetables.

Author: Chef Marco Cooking Method:Stir-Frying Cuisine:Chinese Courses:Main Course

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesRest time: Total time: 25 minutesServings:4 servingsCalories:450 kcal Best Season:Summer

Description

This Szechuan Chicken Stir-Fry with Chili Garlic Sauce is a quick and flavorful dish that brings bold Chinese flavors to your table. A perfect meal for busy weeknights, it’s customizable to suit your spice preferences and vegetable selections.

Ingredients

• 1.5 lbs chicken breasts or thighs, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp cornstarch
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• 1 large onion, thinly sliced
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 medium zucchini, sliced
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 3 tbsp chili paste or chili garlic sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 1 tsp sesame oil
• 1/4 cup chicken broth or water
• 1/2 tsp crushed red pepper flakes (optional)

Instructions

1. In a bowl, mix together the chicken, soy sauce, rice vinegar, cornstarch, and sesame oil. Let it marinate for at least 10 minutes while you prepare the vegetables.
2. In a small bowl, combine the chili paste (or chili garlic sauce), soy sauce, rice vinegar, honey (or brown sugar), sesame oil, and chicken broth. Stir well until everything is combined. Set the sauce aside.
3. Heat a large skillet or wok over medium-high heat and add vegetable oil. Once hot, add the marinated chicken and cook until golden brown and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add a little more oil if needed. Add the onion, bell peppers, zucchini, and broccoli. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
5. Add the garlic and ginger to the pan and stir-fry for another 1–2 minutes until fragrant.
6. Return the cooked chicken to the skillet. Pour the chili garlic sauce over the chicken and vegetables. Stir to coat everything in the sauce, cooking for another 2-3 minutes until everything is heated through and the sauce has thickened slightly.
7. Serve the Szechuan chicken stir-fry over steamed rice or noodles. Garnish with sliced green onions and sesame seeds (optional).

Notes

Adjust the spice levels according to your preference and feel free to include other vegetables.

Keywords:Szechuan, stir-fry, chicken, chili garlic sauce, quick meal, Chinese cuisine