Ready to spice up your dinner routine in under 30 minutes? Try our Healthy Szechuan Chicken, packed with carrots, bell peppers, and a tantalizing garlic-ginger kick!
I adore this Szechuan Chicken recipe. I’m not sure there is anything I find more satisfying than making a quick, delicious, and healthy meal. Quick meals are easy. Delicious meals are easy. Healthy meals are easy. But putting all three of those together can be pretty hard to do.
One of my favorite sources of inspiration for healthy recipes is Cooking Light Magazine. I was so excited when I found out they had just released a whole book of healthy international recipes. The book is called Cooking Light Global Kitchen, and I already ordered myself a copy.
Table of Contents
Reasons to Love This Szechuan Style Chicken
- This Szechuan Chicken stir fry can be made in under 30 minutes, making it perfect for busy weeknights.
- Loaded with lean protein, fresh vegetables, and healthy fats, it’s a balanced meal in one dish.
- This dish offers the comfort of a stir-fry without the heaviness of more traditional takeout options.
Recipe Ingredients
- Hoisin Sauce: This thick, fragrant sauce adds a sweet and tangy flavor.
- Chili-Garlic Sauce: Chili garlic sauce provides a robust, spicy kick that defines Szechuan cuisine. You can almost always find it on the Asian food aisle at your local grocery store. It is red with a green cap.
- Ginger: Fresh ginger offers a sharp, peppery zest that adds depth and freshness.
See the recipe card for full information on ingredients and quantities.
Variations
- Soy Sauce Alternative: Replace Hoisin sauce with equal parts soy sauce and a teaspoon of honey to maintain the savory sweetness while slightly reducing the thickness.
- Chili Sauce Option: If chili-garlic sauce is unavailable, mix red chili flakes with minced garlic in a 1:1 ratio to replicate the spicy and garlicky kick essential to the recipe.
How to Make Szechuan Chicken
Step #1: In a medium bowl, toss together the chicken, 1 tbsp. of the hoisin sauce, and 1 tbsp. of the cornstarch. Set aside.
Step #2: Whisk together the remaining 2 tbsp. Hoisin sauce, 1 tbsp. cornstarch, broth, vinegar, brown sugar, and chili-garlic sauce in a small bowl; set aside.
Step #3: Heat a nonstick wok or deep, large skillet over medium-high heat for three or four minutes. Add the oil, then the chicken. Stir-fry until almost cooked through, 2-3 minutes. Add the ginger and garlic, cook for another 15 seconds.
Step #4: Add the bell pepper, carrots, and peanuts. Stir-fry until tender-crisp, 2 minutes. Pour in the hoisin sauce mixture and cook, stirring constantly, until the mixture boils, and the chicken is cooked through (about one minute). Serve hot over a bed of white rice.
Expert Tips
- Stir-Fry Technique: I gave you this advice in my Thai Chicken with Cashews recipe about the proper way to stir-fry. When I say ‘stir-fry’, I mean ‘stir, then fry.’ The purpose of stir-frying is to let the ingredients fry and get a lovely brown color before you stir them to keep them from burning. Let the food fry for about 30 seconds at a time before stirring it, and make sure you are using medium-high heat. If you stir too much, or fry it over too low of heat, the dish won’t turn out right. The chicken will poach from the steam and be white rather than brown.
- Vegetable Crunch: Add the vegetables towards the end of the cooking process to maintain their crisp texture and bright color, essential for an appealing stir-fry.
- Sauce Thickness: If the sauce is too thin after adding to the pan, let it simmer for an extra minute or two until it reaches the desired consistency. Conversely, add a little water if it’s too thick.
Frequently Asked Questions
If you love spicy dish, you can increase the spiciness of the Szechuan Chicken, by adding more chili-garlic sauce. Alternatively, you can include crushed red pepper flakes, or slice fresh chili peppers or Thai chilies into the dish while cooking. Adjust the amount based on your heat preference.
Yes, you can use chicken thighs instead of chicken breasts. Thighs may add more flavor and tenderness to the dish due to their higher fat content. Just ensure they are cooked thoroughly.
Storage Info
Store the Szechuan Chicken in an airtight container in the refrigerator, where it will stay good for up to 3 days. To freeze, store it in your freezer for up to 2 months, although the texture of the vegetables may soften upon thawing.
To reheat, gently warm it in a skillet over medium heat until heated through, adding a splash of water if the sauce thickens too much. Alternatively, microwave it in short bursts, stirring in between to ensure even heating.
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Healthy Szechuan Chicken Recipe
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Ingredients
- 1 lb. boneless - skinless chicken breasts, sliced thin
- 3 tablespoons hoisin sauce - divided
- 2 Tbsp. cornstarch - divided
- 1/2 c. fat-free - low sodium chicken broth
- 2 Tbsp. rice vinegar
- 2 Tbsp. brown sugar
- 2 tsp. chili-garlic sauce - such as Huy Fong brand
- 1 Tbsp. peanut - or canola oil
- 2 cloves garlic - minced
- 1 Tbsp. minced fresh ginger
- 1 green bell pepper - chopped
- 2 medium carrots - very thinly sliced on a diagonal
- 1/4 c. unsalted - dry-roasted peanuts
Instructions
- In a medium bowl, toss together the chicken, 1 tbsp. of the hoisin sauce, and 1 tbsp. of the cornstarch. Set aside.
- Whisk together the remaining 2 tbsp. hoisin sauce, 1 tbsp. cornstarch, broth, vinegar, brown sugar, and chili-garlic sauce in a small bowl; set aside.
- Heat a nonstick wok or deep, large skillet over medium-high heat for three or four minutes. Add the oil, then the chicken. Stir-fry until almost cooked through, 2-3 minutes. Add the ginger and garlic, cook for another 15 seconds.
- Add the bell pepper, carrots, and peanuts. Stir-fry until tender-crisp, 2 minutes. Pour in the hoisin sauce mixture and cook, stirring constantly, until the mixture boils, and the chicken is cooked through (about one minute). Serve hot over a bed of white rice.
NOTES
Nutrition
So easy to make and packed with flavor, this one is going on repeat.
Delish! I loved how easy this was to put together and how delicious it was. Great flavor! I will definitely be making this reicpe again. I love stir-frys and this one is a winner!
Good & spicy
Quick, easy recipe AND great flavor! Made it a couple of weeks ago and it is back on the menu tonight!
Love hearing this! It’s been a little while since I’ve made this for dinner… think I might put it on the menu for tomorrow!
I totally LOVE it when I click on your recipe and have everything on hand!!! LOVE LOVE LOVE! Gonna try it this weekend! WOOT.
It’s probably because I’m too lazy to shop, so I make a lot of recipes from what I have on hand, too!