Takeout Style Szechuan Chicken

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The Sichuan Chicken has the most delicious sweet sauce with just the right amount of heat to tingle your tongue. Serve this family favorite with your favorite rice or noodles.

Asian food is a favourite. Our family simply can’t get enough of General Tso’s Chicken, Sesame Chicken and Beef Lo Mein. But our current favorite is Szechuan chicken. The sauce is stinky, the heat is just right, and you can always add veggies if you want a more even ratio of chicken to veggies. There’s nothing like an easy, customizable, and delicious dinner like this.

Szechuan Chicken is not an authentic Chinese recipe, but a typical American Chinese takeout restaurant. Stay At Home Chef uses ingredients that are readily available to most people in the US and Canada, making it easy for anyone to sample world cuisine, even if they have limited travel opportunities or limited access to local ingredients.

  • Meat Choices:

    This sauce and veggie combo goes well with just about anything! If you want to change it up, try sliced ​​steak or even shrimp. For our vegetarian audience, this would be great served with tofu.

  • Spice Grade:

    Sichuan chicken is inherently spicy. We found it to have just the right amount of heat but not overly spicy. If you are especially sensitive to heat, you may want to reduce the amount of red pepper flakes. If you want a really strong kick, consider warming sesame oil instead of sesame oil.

  • Service suggestion:

    Serve with a generous serving of rice or udon noodles.

  • Note in advance:

    This dish is best eaten fresh. However, to save time, you can always make the sauce and slice the vegetables ahead of time and store in the fridge until ready to cook.

  • Storage and Reheating Instructions:

    Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet on the stove over medium-low heat until heated through.

If you liked this recipe, you might be interested in these other delicious Asian-inspired recipes:

Sichuan chicken in a pot.
Overhead view of Sichuan chicken and rice in a bowl with chopsticks on top.

Preparation time 15 minute

cooking time 20 minute

total time 35 minute

raw material

Sauce

  • 1/2 cup water
  • 2 tablespoon i am willow
  • 2 tablespoon Asian Chili Garlic Sauce
  • 2 tablespoon garlic
  • 1 tablespoon fresh chopped ginger
  • 2 teaspoon corn starch
  • 1 teaspoon Honey
  • 1/2 teaspoon crushed red pepper flakes

stir fry

  • 2 tablespoon vegetable or canola oil
  • 2 tablespoon sesame oil
  • 2 pound chicken cube
  • 1/4 cup corn starch
  • 1 red bell pepper cut into 1-inch strips
  • 1 Green pepper cut into 1-inch strips
  • 1 onion medium, cut into strips
  • 2 tablespoon garlic minced
  • 1/4 cup sliced ​​onion

instruct

  • In a small mixing bowl, whisk together water, soy sauce, chili garlic paste, ginger, garlic, red pepper flakes, honey, and cornstarch.

  • Cube chicken and place in a bowl with cornstarch, salt, and pepper. Stir until chicken is well coated.

  • Heat a wok or large skillet over high heat. Pour in cooking oil and sesame oil, add chicken.

  • Stir and let the chicken cook until it starts to brown. About 5 minutes.

  • Add the garlic, onion and bell pepper and let the vegetables sauté with the chicken for 5 minutes

  • Once the vegetables start to soften, add the sauce mixture and continue cooking over medium heat for 8-10 minutes. Stir occasionally.the sauce will thicken

  • Served over rice, garnished with sliced ​​green onions

Calories: 217kcal | carbohydrate: twenty oneG | protein: 2G | fat: 14G | Saturated fat: 2G | Trans fat: 1G | sodium: 702mg | Potassium: 232mg | fiber: 2G | sugar: 6G | Vitamin A: 1179unit | Vitamin C: 68mg | calcium: 34mg | iron: 1mg

Takeaway Sichuan Chicken