Gluten-Free Spicy Szechuan Chicken
Gluten-Free Spicy Szechuan Chicken
Ingredients
For the marinade
- 1 1/2 pounds chicken breast, cut into bite-sized pieces
- 1/4 cup gluten-free soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
For the sauce
- 1/4 cup gluten-free soy sauce
- 1/4 cup chicken broth
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
For the stir-fry
- 2 tablespoons vegetable oil
- 8 dried red chili peppers, whole
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 4 green onions, cut into 1-inch pieces
- 1 teaspoon Szechuan peppercorns, ground
Instructions
- 1
In a bowl, combine chicken pieces with soy sauce, cornstarch, rice vinegar, and sesame oil. Mix well and let marinate for 15 minutes.
⏱️ 15 min - 2
In a separate bowl, mix the sauce ingredients: soy sauce, chicken broth, rice vinegar, sugar, and cornstarch mixture. Set aside.
⏱️ 5 min - 3
Heat vegetable oil in a large skillet over medium-high heat. Add dried red chili peppers and cook for 1 minute until fragrant.
⏱️ 1 min - 4
Add minced garlic, ginger, and ground Szechuan peppercorns to the skillet. Stir-fry for 1 minute.
⏱️ 1 min - 5
Add marinated chicken to the skillet and stir-fry for 5-7 minutes until the chicken is cooked through.
⏱️ 7 min - 6
Pour the prepared sauce into the skillet. Stir and cook for 2-3 minutes until the sauce has thickened.
⏱️ 3 min - 7
Add the green onions, stir well, and cook for an additional 2 minutes. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Gluten-Free Spicy Szechuan Chicken
Ingredients
For the marinade
- 1 1/2 pounds chicken breast, cut into bite-sized pieces
- 1/4 cup gluten-free soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
For the sauce
- 1/4 cup gluten-free soy sauce
- 1/4 cup chicken broth
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
For the stir-fry
- 2 tablespoons vegetable oil
- 8 dried red chili peppers, whole
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 4 green onions, cut into 1-inch pieces
- 1 teaspoon Szechuan peppercorns, ground
Instructions
- 1
In a bowl, combine chicken pieces with soy sauce, cornstarch, rice vinegar, and sesame oil. Mix well and let marinate for 15 minutes.
⏱️ 15 min - 2
In a separate bowl, mix the sauce ingredients: soy sauce, chicken broth, rice vinegar, sugar, and cornstarch mixture. Set aside.
⏱️ 5 min - 3
Heat vegetable oil in a large skillet over medium-high heat. Add dried red chili peppers and cook for 1 minute until fragrant.
⏱️ 1 min - 4
Add minced garlic, ginger, and ground Szechuan peppercorns to the skillet. Stir-fry for 1 minute.
⏱️ 1 min - 5
Add marinated chicken to the skillet and stir-fry for 5-7 minutes until the chicken is cooked through.
⏱️ 7 min - 6
Pour the prepared sauce into the skillet. Stir and cook for 2-3 minutes until the sauce has thickened.
⏱️ 3 min - 7
Add the green onions, stir well, and cook for an additional 2 minutes. Serve hot.
⏱️ 2 min