Spicy Szechuan Peanut Chicken Stir-fry
Prepare for a vibrant explosion of flavors with this Spicy Szechuan Peanut Chicken Stir-fry, a dish that dances on the palate with its bold, exhilarating profile. Succulent pieces of chicken thigh are wok-tossed with crisp bell peppers and tender broccoli florets, all coated in a dynamic sauce that balances fiery sriracha with sweet honey and tangy rice vinegar. The aromatic ginger and garlic awaken the senses, while crunchy roasted peanuts add a delightful textural contrast, making every mouthful an adventure. This quick and lively stir-fry, deeply rooted in the vibrant culinary traditions of Szechuan, brings the bustling energy of an Asian night market straight to your kitchen. It's a perfect weeknight meal that proves healthy can also be incredibly exciting and utterly delicious. This dish is truly crave-worthy, offering a complex symphony of tastes that will leave a lasting impression.
Ingredients
- •450g boneless, skinless chicken thighs, cut into 2.5cm pieces
- •1 tablespoon soy sauce
- •1 tablespoon rice vinegar
- •1 tablespoon honey
- •1-2 teaspoons sriracha, adjust to your spice preference
- •1 tablespoon cornstarch
- •1 tablespoon sesame oil
- •1 tablespoon vegetable oil
- •1 large red bell pepper, sliced thinly
- •1 head broccoli, cut into small florets
- •2 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •1/2 cup roasted peanuts, unsalted
- •Cooked rice, for serving
- •Optional: Green onions, sliced, for garnish
- •Optional: Sesame seeds for garnish
Instructions
- 1
In a medium bowl, whisk together the soy sauce, rice vinegar, honey, sriracha, and cornstarch until smooth. Add the chicken pieces to the sauce, toss to coat, and set aside to marinate for at least 10 minutes.
- 2
Heat the vegetable oil in a large wok or a large non-stick skillet over high heat until shimmering. Add the chicken in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes, stirring occasionally, until browned on all sides and mostly cooked through. Remove chicken from the wok and set aside.
- 3
Add the bell pepper slices and broccoli florets to the hot wok. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp. If the pan seems dry, add a tiny splash more vegetable oil.
- 4
Add the minced garlic and grated ginger to the wok with the vegetables. Stir-fry for 1 minute until fragrant, being careful not to burn the garlic.
- 5
Return the cooked chicken to the wok. Give the reserved sauce a quick whisk again, then pour it over the chicken and vegetables. Stir constantly for 1-2 minutes, allowing the sauce to thicken and coat everything evenly.
- 6
Remove the wok from the heat. Stir in the roasted peanuts and sesame oil, tossing to combine. The sesame oil adds a nutty aroma and flavor at the end.
- 7
Serve the Spicy Szechuan Peanut Chicken Stir-fry immediately over hot cooked rice. Garnish with optional sliced green onions and a sprinkle of sesame seeds for an appealing finish.
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