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Yields:
4 serving(s)
Prep Time:
5 mins
Total Time:
30 mins
Cal/Serv:
636
A stir-fry is one of our go-to dinners on busy weeknights: it’s fast, simple, and perfectly adaptable. This spicy glazed chicken and peppers is no different. It comes together in 30 minutes, and is a perfectly adaptable chicken dinner to make when you need something quick and easy. Spice fans—toss your classic chicken stir-fry aside, this recipe packs in the heat in the very best way. Here’s everything you need to know:
All about the spice:
We recommend using Szechuan peppercorns in this recipe for the strongest flavor and heat, but if you can’t find them you can substitute with black peppercorns in a pinch. We also incorporate dried chile peppers into this recipe: Most of the heat comes from the chiles, so if you're sensitive to heat, feel free to cut back on them.
Variations:
There are plenty of ways to get creative with this stir-fry. Add in your favorite veggies (broccoli, cashews, peanuts, or carrots would all be great additions), or switch up the protein. Not feeling chicken? Try our Szechuan beef instead.
Serving ideas:
We love to serve this chicken dinner with steamed rice, but feel free to serve alongside fried rice, pan-fried noodles, or our copycat Panda Express chow mein recipe.
Storage:
If you have any leftovers, store them in an airtight container in the fridge for around 3-4 days.
Have you made this yet? Let us know how it went in the comments below!
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Ingredients
- 1/4 cup
plus 1 tbsp. cornstarch
- 1/4 cup
low-sodium soy sauce
- 2 Tbsp.
chili garlic sauce
- 2 Tbsp.
rice wine vinegar
- 2 tsp.
sesame oil
- 1 lb.
boneless skinless chicken breast, cut into 1" pieces
Freshly ground pepper, preferably Szechuan
Vegetable oil, for frying
- 1 Tbsp.
freshly minced ginger
- 3
cloves garlic, minced
- 2
bell peppers (red and green), chopped
- 6
dried chile peppers
Sesame seeds
Directions
- Step 1In a small bowl, whisk together 1 tablespoon cornstarch and 1 tablespoon water until cornstarch is dissolved. Set aside.
- Step 2In a small pan over medium heat, whisk together soy sauce, rice wine vinegar, chili garlic sauce, and sesame oil. Whisk in cornstarch mixture and bring to a boil. Simmer until thickened, 1-2 minutes. Remove from heat and set aside.
- Step 3Place chicken and ¼ cup cornstarch into a large resealable plastic bag and season generously with pepper. Shake to coat.
- Step 4In a wok or large deep pan over medium-high heat, add enough oil to come up 2 inches. Shake off excess cornstarch from chicken and add chicken to hot oil. Fry chicken until cooked through, 7 minutes. Drain on a paper towel-lined plate.
- Step 5Remove excess oil from wok; wipe clean.
- Step 6Return wok to medium heat and add 1 tablespoon canola oil. Add ginger and garlic and cook until fragrant, about 30 seconds. Add bell peppers and cook until soft, 5 minutes, then add dried chile peppers and toast, 1 minute. Remove from heat.
- Step 7Add chicken and sauce to skillet and toss until coated. Top with sesame seeds and serve over rice.
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