I love a good stir fry and if it was up to me I’d have silly simple stir fry or this chicken Szechaun rotating on a weekly basis. My family, however, usually gives lukewarm reception to stir fry meals. When I got a craving for my mom’s childhood cooking and made this chicken Szechaun recipe last week, I was pleasantly surprised when everyone gobbled it up!
This chicken Szechaun is a great switch up from your typical teriyaki go to. It has a bit of sweetness and a bit of spice, but you can leave out the cayenne if you’re trying to feed a more mild palate crew.
Since I grew up with this recipe, I have no idea the authenticity of the dish, so after a quick google I found out that Szechaun Chicken is a stir fry of crispy chicken thigh meat mixed with dried red chili peppers, Szechuan peppercorns and other seasonings. I use chicken breast instead of thighs and cayenne for the kick (omit if your kids are spice sensitive), but it is a delicious stir fry meal if you’re wanting to switch things up!
Serve it up over noodles or rice. White Jasmine works well, but I recently had it over turmeric rice, which was also just as tasty. Give it a try and let me know what you think. I hope you enjoy it, too!
10 Tbsp soy sauce
3 Tbsp white wine vinegar
2 tsp sugar
½ tsp cayenne pepper
4 chicken breast, cut into ½” pieces (2.5 lbs)
3 Tbsp corn starch
2 Tbsp avocado oil
3 garlic cloves, minced
3 green onions
1 head (4 c) broccoli pieces
1 large red bell pepper
Mix first four ingredients together. Mix well and set aside. Heat wok or large skillet to medium high heat.
Sprinkle corn starch of chicken pieces and mix to coat. Add oil and chicken to pan and sauté 2-3 minutes on each side. Add broccoli, red pepper, garlic, onions and sauté another 2-3 minutes.
Add liquid mixture to the pan and sauté a final 3-4 minutes until broccoli is tender but still crisp and chicken is cooked through. Serve over rice.