Description
A flavorful and spicy Szechuan Chicken recipe featuring tender bite-sized chicken pieces stir-fried with fresh garlic, ginger, and bold Szechuan peppercorns, complemented by crisp red bell peppers and a savory, spicy sauce thickened with agar-agar.
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless, skinless chicken breasts (about 3-4 breasts), cut into bite-sized pieces
- Salt and pepper, to taste
Spice Mix
- 4 cloves fresh garlic, minced
- 1-inch piece fresh ginger, grated
- 1 tsp Szechuan peppercorns, crushed
Vegetables
- 1 large red bell pepper, sliced
Sauce
- ¼ cup low-sodium soy sauce
- 2 tbsp chili paste (adjust to taste)
- ½ cup low-sodium chicken broth
- 1 tsp agar-agar powder
Cooking Oil
- 2 tbsp cooking oil
Instructions
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces and season them evenly with salt and pepper to taste.
- Make the Spice Mix: In a small bowl, combine minced garlic, grated ginger, and crushed Szechuan peppercorns to create a fragrant spice blend that will infuse the chicken with flavor.
- Cook the Chicken: Heat 2 tablespoons of cooking oil in a skillet over medium-high heat. Add the seasoned chicken pieces and cook until they turn golden brown, approximately 5 to 7 minutes, ensuring they are cooked through.
- Add the Vegetables: Incorporate the sliced red bell peppers into the skillet with the chicken and stir-fry together for about one minute to slightly soften the peppers while maintaining their crunch.
- Prepare and Add the Sauce: In a separate bowl, mix together the low-sodium soy sauce, chili paste, low-sodium chicken broth, and agar-agar powder. Pour this sauce mixture over the chicken and red bell peppers in the skillet.
- Simmer the Dish: Reduce the heat to low and let the chicken and vegetables simmer gently in the sauce for about 5 minutes. This process allows the flavors to meld and the agar-agar to thicken the sauce. Serve the Szechuan Chicken hot for best taste.
Notes
- Adjust the amount of chili paste according to your preferred spice level.
- Agar-agar powder is used as a vegetarian thickening agent; if unavailable, cornstarch can be used as a substitute.
- Using low-sodium soy sauce and chicken broth helps control the sodium content of the dish.
- Serve with steamed rice or noodles to balance the spiciness.
- Ensure the chicken is cooked through to a safe internal temperature of 165°F (74°C).
