Craving a restaurant-quality meal that'll ignite your taste buds without spending hours in the kitchen? Our Quick Szechuan Stir Fry is about to become your new weeknight hero! Imagine tender chicken, crisp bell peppers, and a sauce so bold it'll make your palate dance – all prepared faster than you can say "takeout"! This Chinese-inspired dish promises maximum flavor with minimal effort, proving that gourmet cooking can be both quick and incredibly delicious.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Chinese
Serves: 2 servings
Ingredients
- 1 lb chicken breast, sliced
- 2 cups mixed bell peppers, sliced
- 2 tbsp Szechuan sauce
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 2 green onions, chopped
Instructions
- Prepare all ingredients by slicing chicken breast into thin, uniform strips about 1/4 inch thick to ensure even cooking.
- Wash and slice bell peppers into thin, diagonal strips, removing seeds and membranes. Chop green onions and set aside.
- Heat vegetable oil in a large wok or heavy-bottomed skillet over high heat until the oil is shimmering and just starting to smoke.
- Add sliced chicken to the hot pan, spreading pieces in a single layer to ensure maximum browning. Cook for 3-4 minutes, stirring occasionally, until chicken is golden brown and nearly cooked through.
- Add sliced bell peppers to the chicken and stir-fry for an additional 2-3 minutes, maintaining high heat to create a slight char on the vegetables while keeping them crisp-tender.
- Pour Szechuan sauce and soy sauce over the chicken and peppers, tossing quickly to coat all ingredients evenly and allow the sauce to caramelize slightly.
- Cook for an additional 1-2 minutes until sauce is glossy and chicken is completely cooked through, reaching an internal temperature of 165°F.
- Remove from heat and immediately garnish with chopped green onions for fresh flavor and color contrast.
- Serve hot, ideally over steamed rice or noodles, and enjoy the spicy, vibrant Szechuan flavors.
Tips
- Slice Uniformly: The secret to even cooking is consistent ingredient sizes. Cut chicken and peppers into thin, similar-sized pieces to ensure every bite is perfectly cooked.
- High Heat is Key: Use a wok or heavy-bottomed skillet and crank up the heat. The sizzle and quick cooking preserve the chicken's tenderness and create those coveted slightly charred edges.
- Don't Overcrowd the Pan: Cook in batches if needed. Overcrowding prevents proper browning and can make your stir fry soggy instead of crisp.
- Have Everything Ready: Prep all ingredients before you start cooking. Stir fries move quickly, so having everything chopped and measured keeps you from burning anything.
- Customize Your Spice: Adjust the Szechuan sauce to your heat tolerance. Add extra for more kick or reduce for a milder version.
- Serve Immediately: Stir fries are best enjoyed hot and fresh, so plate and serve the moment it's done cooking to maintain texture and temperature.
Nutrition Facts
Calories: 495kcal
Carbohydrates: 14g
Protein: 73g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 186mg
