Szechuan Chicken

Servings: servings

Calories: 287cal

Cut chicken into bite sized strips or chunks and place in a large mixing bowl.
1.5 pounds boneless skinless chicken thighs
Season with garlic salt and black pepper. Add the cornstarch. Using gloved hands, toss the mixture until chicken is evenly coated.
1/2 teaspoon garlic salt, 1/2 teaspoon black pepper, 2 Tablespoons cornstarch
Heat olive oil in wok over medium-high heat until shimmering.
2 Tablespoons olive oil
Cook the chicken in hot oil, tossing frequently, until no pink remains. Remove chicken to a plate and keep warm.
To the brown bits and remaining oil in the wok, add garlic, ginger, and shallots and stir fry for one minute or until fragrant.
1 Tablespoon minced garlic, 2 teaspoons minced ginger, 2 Tablespoons chopped shallots
Add red pepper, carrots, and green onions. Stir fry 1-2 minutes.
1/2 cup julienned red bell peppers, 1 cup julienned carrots, 1/2 cup green onions
Stir in the chili garlic sauce. Add the chicken back to the wok along with the sesame oil, soy sauce, chicken broth, and oyster sauce.
2 teaspoons chili garlic sauce, 1 Tablespoon sesame oil, 3 Tablespoons low sodium soy sauce, 3 Tablespoons oyster sauce, 1/4 cup chicken broth
Stir until coated evenly and bring to a boil. Turn heat down to low and simmer a few minutes more.
sliced green onion stems

5 from 1 vote

You will only add the whites of the green onions to the cooking process. The green ends will wilt so slice them up and top your finished dish with them for a nice presentation.
We're using boneless skinless chicken thighs for this recipe, but you can easily substitute with boneless skinless chicken breasts if preferred.
Have all of your stir fry ingredients prepped ahead of time that way you can toss them into the wok quickly. The stir fry process is quick; this way you don't have to stop in between each addition to slice or measure.

Course: Dinner

Cuisine: American, Asian

Prep Time20

Cook Time20

Total Time40