Spicy Szechuan Chicken Stir-Fry with Peanuts and Jasmine Rice

Craving a steaming, saucy stir-fry that hits all the right notes? This Szechuan chicken dish is your answer. Tender chicken pieces are tossed with toasted peanuts, sautéed bell pepper and scallions, then coated in a thick, sweet and spicy Szechuan sauce. It’s a flavor-packed meal that comes together in no time.

Paired with fluffy jasmine rice and a sprinkle of chili flakes, this recipe brings the bold, satisfying taste of your favorite takeout right to your kitchen. Perfect for a busy weeknight or when you need a little spice in your life.

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Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions. Fluff with a fork and set aside.
2. In a small bowl, whisk together the sweet soy glaze, Szechuan paste, rice wine vinegar, sugar and 2 tablespoons water. Set aside.
3. Pat the chicken breast dry and season with salt and pepper. Sprinkle with cornstarch and toss to coat.
4. Heat 1 teaspoon cooking oil in a large skillet or wok over high heat. Add the chicken and cook, stirring occasionally, until golden and cooked through, about 4-5 minutes. Transfer to a plate.
5. Reduce heat to medium-high. Add the remaining 1 teaspoon oil and butter. Add the bell pepper (diced) and cook for 2 minutes, until slightly softened. Add the garlic (minced) and cook 30 seconds.
6. Return the chicken to the skillet. Pour in the sauce mixture and stir to coat. Cook for 1-2 minutes until the sauce thickens.
7. Stir in the scallions (sliced) and peanuts. Cook for 1 minute.
8. Serve the stir-fry over the jasmine rice. Garnish with chili flakes.

Recipe Tips

FAQ

Can I use a different protein?

Yes, you can substitute chicken with shrimp, tofu or pork. Adjust cooking time accordingly.

Is this dish very spicy?

It has a moderate kick from the Szechuan paste and chili flakes. You can reduce the chili flakes for less heat.

Can I make this ahead?

The stir-fry is best served fresh, but you can prep the sauce and chop vegetables in advance.