Dry Szechuan Chicken Stir Fry
Dry Szechuan Chicken Stir Fry is a robust and fiery dish hailing from the Sichuan province in China, renowned for its bold flavors. It’s characterized by the use of Sichuan peppercorns which provide a distinctive “numbing” spiciness, as well as dried red chilies that add a deep, penetrating heat.
I love making this dish with the San-J Sauce as its a clean good quality sauce.
San-J’s Szechuan Sauce is a premium quality condiment that brings the bold and spicy flavors of Szechuan cuisine right to your kitchen. It’s an authentic blend of savory seasonings and spices that embody the essence of Szechuan cooking. Crafted with care, this sauce features a clean label with no ultra-processed ingredients, ensuring that you’re enhancing your meals with nothing but the best.
Dry Szechuan Chicken Stir Fry
Spice up your mealtime with this aromatic and flavorful Dry Szechuan Chicken Stir Fry, loaded with colorful veggies and a kick of heat from Szechuan sauce.
Notes
Dry Szechuan Chicken Stir Fry
Spice up your mealtime with this aromatic and flavorful Dry Szechuan Chicken Stir Fry, loaded with colorful veggies and a kick of heat from Szechuan sauce.Ingredients
- 2 skinless, boneless chicken breasts, sliced
- 1 red bell pepper, sliced into wide long strips
- 1 carrot, cut at an angle, 1/4 inch thick
- 1 bunch of broccolini, ends trimmed
- 2 cloves of garlic, minced
- 2 tablespoons tamari or soy sauce
- 2 tablespoons San-J Szechuan Sauce
- 1 tablespoon Crunchy Garlic Sauce
- Olive oil or vegetable oil for cooking
- (Optional) Sriracha, to taste
Instructions
- Heat a splash of olive oil or vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and sauté until aromatic, being careful not to burn.
- Add the chicken slices to the skillet and stir-fry until they are browned and nearly cooked through.
- Introduce the carrots and bell peppers to the skillet, continuing to stir-fry until they begin to soften.
- Add the broccolini and cook until the vegetables are tender yet crisp.
- Stir in tamari (or soy sauce), San-J Szechuan Sauce, and Crunchy Garlic Sauce. If desired, add a squirt of Sriracha for extra heat.
- Cook, frequently stirring, until everything is well-coated with the sauces and the chicken is cooked through.
- Remove from heat and serve hot, with steamed rice or noodles if desired.
Summary
Recipe Name
Dry Szechuan Chicken Stir Fry
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