Description
Sizzling Szechuan Chicken and Broccoli elevates home cooking with bold Chinese flavors and fiery spice. Peppers, garlic, and tender chicken create a mouthwatering dish that delivers restaurant-quality excitement right to your plate.
Ingredients
Scale
Protein:
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp rice wine
Vegetables:
- 4 cups broccoli florets
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 3 green onions, chopped
Sauce and Seasonings:
- 3 tbsp szechuan sauce
- 2 tbsp chili oil
- 1 tbsp sesame oil
- 2 tbsp cornstarch
- 1/4 cup chicken broth
- 1 tsp sugar
- 1/2 tsp white pepper
- 2 tbsp vegetable oil for cooking
- 1 tbsp sesame seeds (for garnish)
Instructions
- Marinate chicken pieces in soy sauce and rice wine for 15 minutes at room temperature to enhance flavor absorption.
- Whisk szechuan sauce, chili oil, sesame oil, chicken broth, cornstarch, sugar, and white pepper in a separate bowl to create a smooth, glossy sauce.
- Heat vegetable oil in a large wok or skillet over high heat until shimmering and nearly smoking.
- Add marinated chicken and stir-fry rapidly for 3-4 minutes until golden brown and nearly cooked through.
- Introduce minced garlic and grated ginger to the wok, stirring quickly to prevent burning and release aromatic flavors.
- Toss broccoli florets into the wok, continuing to stir-fry for 2-3 minutes until vibrant green and crisp-tender.
- Pour prepared sauce over chicken and broccoli, stirring continuously to coat evenly and allow sauce to thicken for 1-2 minutes.
- Remove from heat and garnish with chopped green onions and sesame seeds.
- Serve immediately over steamed rice, ensuring each portion has a balanced mix of chicken, broccoli, and spicy sauce.
Notes
- Marinate chicken for maximum flavor infusion by piercing meat with a fork before adding marinade, allowing deeper sauce penetration.
- Use high heat consistently to achieve authentic wok-style “wok hei” caramelization, which creates complex flavor layers and prevents soggy ingredients.
- Customize spice levels by adjusting chili oil quantity – add more for intense heat or reduce for milder palates without compromising traditional Szechuan profile.
- Prepare gluten-free version by substituting regular soy sauce with tamari and ensuring cornstarch is certified gluten-free for sensitive diets.
- Prep Time: 15 minutes
- Cook Time: 10-13 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg