Spicy Szechuan Chicken Noodles
Spicy Szechuan Chicken Noodles
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Szechuan Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon Szechuan peppercorns, toasted and ground
- 1 tablespoon chili garlic sauce, or more, to taste
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch
For the Noodles and Vegetables
- 12 ounces egg noodles, or lo mein noodles
- 2 tablespoons vegetable oil, divided
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced thinly
- 1 1/2 cups broccoli florets, small
- 3 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well to coat the chicken. Set aside to marinate while you prepare the other ingredients.
⏱️ 5 min
- 2
In a small bowl, whisk together the Szechuan sauce ingredients: chicken broth, 2 tablespoons soy sauce, rice vinegar, ground Szechuan peppercorns, chili garlic sauce, brown sugar, and 1 teaspoon cornstarch. Set aside.
⏱️ 5 min
- 3
Cook the egg noodles according to package directions until al dente. Drain well and set aside.
⏱️ 8 min
- 4
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the sliced red bell pepper and broccoli florets to the skillet. Stir-fry for 3-5 minutes until the vegetables are crisp-tender.
⏱️ 4 min
- 7
Return the cooked chicken to the skillet with the vegetables. Give the Szechuan sauce a quick whisk again and pour it over the chicken and vegetables. Bring to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens.
⏱️ 3 min
- 8
Add the cooked noodles to the skillet and toss everything together until the noodles are well coated with the sauce. Cook for another 1-2 minutes to heat through.
⏱️ 2 min
- 9
Serve immediately, garnished with sliced green onions and toasted sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Szechuan Chicken Noodles
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Szechuan Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon Szechuan peppercorns, toasted and ground
- 1 tablespoon chili garlic sauce, or more, to taste
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch
For the Noodles and Vegetables
- 12 ounces egg noodles, or lo mein noodles
- 2 tablespoons vegetable oil, divided
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced thinly
- 1 1/2 cups broccoli florets, small
- 3 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well to coat the chicken. Set aside to marinate while you prepare the other ingredients.
⏱️ 5 min - 2
In a small bowl, whisk together the Szechuan sauce ingredients: chicken broth, 2 tablespoons soy sauce, rice vinegar, ground Szechuan peppercorns, chili garlic sauce, brown sugar, and 1 teaspoon cornstarch. Set aside.
⏱️ 5 min - 3
Cook the egg noodles according to package directions until al dente. Drain well and set aside.
⏱️ 8 min - 4
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 5
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 6
Add the sliced red bell pepper and broccoli florets to the skillet. Stir-fry for 3-5 minutes until the vegetables are crisp-tender.
⏱️ 4 min - 7
Return the cooked chicken to the skillet with the vegetables. Give the Szechuan sauce a quick whisk again and pour it over the chicken and vegetables. Bring to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens.
⏱️ 3 min - 8
Add the cooked noodles to the skillet and toss everything together until the noodles are well coated with the sauce. Cook for another 1-2 minutes to heat through.
⏱️ 2 min - 9
Serve immediately, garnished with sliced green onions and toasted sesame seeds.
⏱️ 1 min