Spicy Screamin’ Szechuan Stir Fry Recipe

Name: Spicy Screamin’ Szechuan Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 12 ounces diced boneless skinless chicken breasts or 12 ounces diced pressed tofu; 3 -6 tablespoons water; 2 red chilies, diced; 2 yellow chili peppers, diced; 6 tablespoons soy sauce; 3 -4 tablespoons garlic and red chile paste (I've found Sun Luck brand to be the best); 2 tablespoons rice wine vinegar; 1 tablespoon sherry wine; 1 tablespoon cider vinegar; 2 tablespoons honey; 3 -4 teaspoons szechuan seasoning (Option ( make your own with szechuan peppercorns, anise, etc. But I'm content with the McCormick va); 1/2 teaspoon ginger; cayenne; 1 -3 teaspoon minced garlic; 1 1/2 teaspoons hot chili oil; 1/2 teaspoon sesame oil; 1/2 cup sliced water chestnuts; 1/4 cup bamboo shoot; 3 stalks celery, diced; 1 large red bell pepper, diced; 1 large yellow bell pepper, diced; 3/4 cup carrot, diced; 1 1/2 cups broccoli florets; 1 1/2 cups straw mushrooms; 2 tablespoons peanut oil; 6 scallions, lower portions only, diced; 3 teaspoons minced garlic; 1 red chile, diced; 1 yellow chili pepper, diced

Servings: persons

12 12 ounces diced boneless skinless chicken breasts or 12 ounces diced pressed tofu
3 -6 tablespoons water
2 red chilies, diced
2 yellow chili peppers, diced
6 tablespoons soy sauce
3 -4 tablespoons garlic and red chile paste (I've found Sun Luck brand to be the best)
2 tablespoons rice wine vinegar
1 tablespoon sherry wine
1 tablespoon cider vinegar
2 tablespoons honey
3 -4 teaspoons szechuan seasoning (Option ( make your own with szechuan peppercorns, anise, etc. But I'm content with the McCormick va)
1/2 teaspoon ginger
cayenne
1 -3 teaspoon minced garlic
1 1/2 teaspoons hot chili oil
1/2 teaspoon sesame oil
1/2 cup sliced water chestnuts
1/4 cup bamboo shoot
3 stalks celery, diced
1 large red bell pepper, diced
1 large yellow bell pepper, diced
3/4 cup carrot, diced
1 1/2 cups broccoli florets
1 1/2 cups straw mushrooms
2 tablespoons peanut oil
6 scallions, lower portions only, diced
3 teaspoons minced garlic
1 red chile, diced
1 yellow chili pepper, diced

1
Mix together the diced chilies, soy sauce, chili garlic paste, vinegars, and honey until well blended.
2
Add the szechuan seasoning, ginger, cayenne, and garlic.
3
Stir to mix.
4
Add the oils, mix, and then water down to desired spiciness.
5
Marinate the seitan / chicken / tofu for at least 2 hours, preferably 4-6.
6
Shake or turn occasionally to ensure even flavor distribution.
7
Heat the oil in your wok.
8
Add scallions, garlic, and chilies and stirfry to season, 1-2 minute
9
Turn on the fan above your stove.
10
Trust me.
11
Add the marinated chicken and about 1/3 of the sauce.
12
Saute on high heat for 5-10 minutes.
13
Add carrots, water chestnuts, and celery; stir fry for 4-5 minutes.
14
Add 1/3 more of the marinade sauce.
15
Add broccoli, bamboo shoots, mushrooms and bell peppers.
16
Saute for 3-5 minutes.
17
If you desire, thicken the remaining marinate sauce with 2 tsp cornstarch and stirfry for an additional 1-3 minutes after adding.
18
Serve over hot whole wheat spaghetti (trust me, this works) or brown rice.

871

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 12 12 ounces diced boneless skinless chicken breasts or 12 ounces diced pressed tofu, 3 -6 tablespoons water, 2 red chilies, diced, 2 yellow chili peppers, diced, and more.

Yes, Spicy Screamin’ Szechuan Stir Fry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Screamin’ Szechuan Stir Fry

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