Sizzling Szechuan Stir-Fry

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 4
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Welcome to a culinary adventure with our Sizzling Szechuan Stir-Fry! This dish offers a delightful mix of bold flavors and vibrant colors, making it a perfect choice for a quick, exciting dinner.

Ingredients for Sizzling Szechuan Stir-Fry

Boneless chicken breast serves as the protein base, absorbing all the wonderful flavors while keeping the dish lean. Szechuan peppercorns provide that distinctive numbing spice, setting this stir-fry apart. Dried red chilies add heat, complementing the peppercorns perfectly. Fresh ginger and garlic infuse the dish with aromatic depth. The combination of red bell pepper, green bell pepper, and snap peas brings a sweet, crunchy contrast to the spicy elements. Soy sauce and rice vinegar create a savory, tangy sauce, while a cornstarch slurry thickens it to coat each ingredient beautifully. Finally, a touch of sesame oil adds a nutty finish, and green onions provide a fresh garnish.

Tips & Tricks

  • For a vegetarian version, swap chicken for tofu or tempeh.
  • Adjust the number of chilies to suit your heat preference.
  • Toast the Szechuan peppercorns first to enhance their flavor.
  • If you don't have a wok, a large skillet works too.

Serving Suggestions

This stir-fry pairs excellently with steamed jasmine rice or fluffy quinoa to soak up the flavorful sauce. For a refreshing contrast, serve with a side of cucumber salad or simple lettuce wraps.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a bit more flavor and moisture.
What if I can't find Szechuan peppercorns?
You can use a mix of black pepper and coriander seeds as a substitute, though it won't be quite the same.
How can I make it less spicy?
Reduce the number of dried chilies or remove them altogether.

Sizzling Szechuan Stir-Fry Recipe Walkthrough

Start by preparing your cornstarch slurry. In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water and set it aside; this will help thicken your sauce later.

Next, heat 2 tablespoons of vegetable oil in a large wok over medium-high heat. Toss in 1 tablespoon of Szechuan peppercorns and 6-8 dried red chilies, stirring them around for about 30 seconds. You'll know they're ready when the aromas start to waft through your kitchen.

Add the minced ginger and garlic to the mix, giving it another quick stir-fry for 30 seconds. Be careful not to let them burn; you want them just to release their flavors.

Now, introduce the thinly sliced boneless chicken breast to the wok. Stir-fry this for 5-6 minutes until it's cooked through, ensuring each piece is evenly coated with the spices.

Add in your sliced red and green bell peppers and snap peas. Stir-fry these for about 3-4 minutes until they're tender-crisp, retaining a touch of crunch for texture.

Pour in the soy sauce, rice vinegar, and a teaspoon of sugar. Mix everything well to combine the flavors.

Stir your cornstarch slurry again before adding it to the wok. Cook for 1-2 minutes, or until the sauce thickens enough to coat the back of a spoon.

Finally, drizzle with sesame oil and sprinkle the sliced green onions on top just before serving, adding a fresh, vibrant finish to your dish.

Why You'll Love This Recipe

  • Quick to prepare — ready in under 30 minutes!
  • Packs a punch with authentic Szechuan spice.
  • Loaded with crisp, colorful vegetables.
  • Perfect for a weeknight dinner or a special occasion.

Ingredients

1 lb boneless chicken breast, thinly sliced
2 tbsp vegetable oil
1 tbsp Szechuan peppercorns
6-8 dried red chilies
1 tbsp fresh ginger, minced
2 cloves garlic, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup snap peas
1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp cornstarch
1 tbsp water
1 tbsp sesame oil
2 green onions, sliced
1 tsp sugar

Step-by-step Instructions

1. In a small bowl, mix cornstarch and water to form a slurry. Set aside.
2. Heat vegetable oil in a large wok over medium-high heat. Add Szechuan peppercorns and dried red chilies; stir-fry for 30 seconds until fragrant.
3. Add minced ginger and garlic to the wok; stir-fry for another 30 seconds.
4. Add the sliced chicken to the wok; stir-fry for 5-6 minutes until cooked through.
5. Add red and green bell peppers, and snap peas to the wok; stir-fry for 3-4 minutes until vegetables are tender-crisp.
6. Pour in soy sauce, rice vinegar, and sugar; mix well.
7. Stir the cornstarch slurry and add to the wok; cook until the sauce thickens, about 1-2 minutes.
8. Drizzle sesame oil and garnish with sliced green onions before serving.

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