Szechuan Chicken is one of the most popular Chinese takeouts among take away connoisseurs. This stir-fry dish is an irresistible mix of meat and vegetables. It’s not difficult to cook this dish, prep is key here, 10 minutes of chopping and slicing, and your ready to get it in the wok.
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Szechuan Chicken
Sweet, Tangy and delicious, you won't believe you created this at home.
Ingredients
The Chicken
- 1 Onion
- 1 Red Pepper
- 400 g Chicken thighs Skinless, Boneless
- 3 Garlic cloves
- 1 Bird’s-eye chilli
- 1 Spring onion
- 2 tsp Sichuan peppercorns Ground
Marinade
- 1 tsp Sesame Oil
- 2 tsp Sugar
- ½ tsp Chinese five-spice
- 3 tbsp Light soy sauce
- 1½ tbsp Cornflour
Sauce
- 2 tsp Gochujang paste
- 2 tbsp Light soy sauce
- 2 tbsp Hoisin sauce
- 3 tbsp Rice Wine
- As much water as required to thin sauce if needed
- Cashew Nuts Crushed
Instructions
- Slice your onion and red pepper into similar sized pieces, and then slice the chicken into thin strips also. Put the chicken into a small mixing bowl, add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated.
- Finely chop the garlic and bird’s-eye chillies, and finely slice your spring onion. Crush the Sichuan peppercorns with a mortar and pestle. Mix all the sauce ingredients together in a small bowl or ramekin.
- Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking hot. Add the onions, and red peppers and stir-fry for 1–2 minutes, until the onions are lightly browned and slightly softened.Add to a bowl and set aside.
- Bring the wok back to smoking point, add the chicken and stir-fry 3–5 minutes until golden brown on all sides.
- Reduce the heat to medium, add the crushed peppercorns and garlic to the wok and stir-fry for a further 2 minutes, then add the bird’s-eye chillies and sauce and continue to stir-fry over medium-high heat for another 2 minutes, or until the sauce has thickened and reduced and is sticking to the chicken.You can add water here if the sauce is too thick.
- Add the cashew nuts and cook for a final 30–60 seconds, tossing the wok to combine all the ingredients well. Tip onto a large plate and scatter over the spring onion to finish.
- Serve over freshly cooked fluffy white rice and garnish with slicked spring onion, red chilli and sesame seeds.sliced