This classic Szechwan Chicken is a fiery, aromatic delight that brings the bold flavors of Chinese cuisine to your home kitchen. Tender strips of chicken breast are velvety-coated in cornstarch and egg white, then quickly stir-fried to retain moisture and texture. The dish is elevated by the sharp heat of green chiles, the earthy crunch of roasted peanuts, and the savory depth of soy sauce and dry sherry. Aromatics like minced garlic and fresh ginger root infuse every bite with warmth, while bamboo shoots add a refreshing crunch. Perfect for a quick weeknight dinner or an impressive meal for guests, this recipe balances spice and savory notes beautifully. Serve it hot over steamed jasmine rice to soak up the glossy, thickened sauce. It’s a satisfying, protein-rich main that delivers restaurant-quality flavor with minimal effort.
Szechwan Chicken
Description
This classic Szechwan Chicken is a fiery, aromatic delight that brings the bold flavors of Chinese cuisine to your home kitchen. Tender strips of chicken breast are velvety-coated in cornstarch and egg white, then quickly stir-fried to retain moisture and texture. The dish is elevated by the sharp heat of green chiles, the earthy crunch of roasted peanuts, and the savory depth of soy sauce and dry sherry. Aromatics like minced garlic and fresh ginger root infuse every bite with warmth, while bamboo shoots add a refreshing crunch. Perfect for a quick weeknight dinner or an impressive meal for guests, this recipe balances spice and savory notes beautifully. Serve it hot over steamed jasmine rice to soak up the glossy, thickened sauce. It's a satisfying, protein-rich main that delivers restaurant-quality flavor with minimal effort.Ingredients
Directions
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Cut chicken breasts into 2 x 1/2 inch strips.
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Place chicken strips in a large pie plate or bowl.
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Sprinkle 4 teaspoons of cornstarch over the chicken and mix well to coat evenly.
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Add the unbeaten egg white to the chicken and mix again until the chicken is well coated.
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Heat vegetable oil in a large 12-inch frying pan or wok over medium-high heat.
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Add the coated chicken and bamboo shoots to the pan; stir-fry for about 3 minutes using a wooden spoon or fork.
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Add the diced green chiles and roasted peanuts; stir-fry for 2 minutes.
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In a small bowl, combine minced garlic, sugar, soy sauce, dry sherry, grated ginger, and 2 teaspoons of cornstarch until smooth.
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Pour the sauce mixture into the pan with the chicken and vegetables.
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Stir-fry and heat until the sauce is thick, smooth, and the mixture is well blended.
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Add the finely chopped green onions to the pan.
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Stir-fry for 1/2 minute to warm the onions.
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Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 315kcal
- % Daily Value *
- Total Fat 14.5g23%
- Saturated Fat 2.5g13%
- Cholesterol 95mg32%
- Sodium 450mg19%
- Total Carbohydrate 12.0g4%
- Dietary Fiber 1.5g6%
- Sugars 2.0g
- Protein 35.0g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water to restore sauce consistency.
Substitutions: Use tamari instead of soy sauce for a gluten-free version. You can substitute dry sherry with dry white wine or chicken broth if sherry is unavailable.
Tips: For extra heat, add a teaspoon of Szechwan peppercorns or chili paste (doubanjiang) to the sauce mixture. Ensure the pan is hot before adding the chicken to ensure a good sear and prevent sticking.
Preparation: Pat the chicken dry before coating to help the cornstarch adhere better. Slice the chicken against the grain for more tender bites.
