Spicy Szechuan Chicken with Peanuts and Jasmine Rice

Craving that late-night takeout fix? This homemade Szechuan chicken delivers all the sweet, spicy and savory goodness you love-no carton required. Tender chicken strips are quickly seared, then tossed with toasted peanuts, sautéed bell pepper and scallions in a thick, glossy sauce made with sweet soy glaze, Szechuan paste and a hint of chili flakes.

Paired with fluffy jasmine rice, this dish comes together in about 30 minutes and is perfect for a weeknight dinner that feels special. Adjust the chili flakes to your heat preference and enjoy a satisfying meal that beats delivery any day.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, wash and dry produce. Core, deseed and dice bell pepper into ½-inch pieces. Trim scallions, then cut crosswise into ¾-inch pieces. Peel and mince garlic.
3. In a small bowl, whisk together half the vinegar, half the Szechuan paste, 2½ TBSP sweet soy glaze, 2 tsp cornstarch, 2½ tsp sugar and ¾ cup water. Set aside.
4. Heat a large, dry pan over medium-high heat. Add peanuts and cook, stirring often, until golden brown and toasted, 2-4 minutes. Transfer to a small bowl; set aside.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add bell pepper; season with salt and pepper. Cook, stirring, until browned and just tender, 4-5 minutes. Add scallions; cook until softened, 1-2 minutes more. Transfer to another bowl; set aside.
6. Pat chicken dry with paper towels. Place in a medium bowl and season with salt and pepper. Toss with remaining cornstarch until thoroughly coated.
7. Heat a drizzle of oil in the pan used for veggies over medium-high heat. Add chicken in a single layer; cook, undisturbed, until browned, 3-4 minutes. Stir and continue cooking until chicken is cooked through, 1-2 minutes more.
8. Return veggies to pan with chicken. Add garlic and cook until fragrant, 30 seconds. Add the sweet Szechuan sauce; cook, stirring, until sauce has thickened, 1-2 minutes more. Remove pan from heat. Stir in peanuts, 1 TBSP butter and chili flakes to taste. If sauce seems too thick, stir in a splash of water.
9. Fluff rice with a fork; stir in 1 TBSP butter and season with salt to taste. Divide rice between bowls. Mound kung pao chicken to the side. Garnish with any remaining chili flakes to taste and serve.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with shrimp, tofu or pork. Adjust cooking times as needed.

What can I use instead of Szechuan paste?

You can substitute with hoisin sauce mixed with a pinch of chili flakes or sriracha for heat.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave, adding a splash of water if the sauce thickens.