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Szechuan Chicken with Snow Peas

Crispy Szechuan Chicken with snow peas. Making your favorite Chinese takeout at home couldn't be easier plus it's so much healthier. Serve this over rice for the ultimate comfort food fix! 
Course Main Course
Cuisine Chinese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 305kcal


  • 1/4 cup soy sauce
  • 2 Tbsp. rice wine vinegar
  • 2 Tbsp. chile paste such as sambal olek
  • 1 Tbsp. honey optional
  • Canola oil for frying
  • 2 boneless skinless chicken breasts cut into 1-inch pieces
  • 2 tsp. kosher salt
  • ½ tsp. ground black pepper
  • 1/3 cup cornstarch
  • 2 tsp. sesame oil
  • 1 Tbsp. minced garlic
  • 1 Tbsp. minced ginger
  • 4 chiles de arbol or other dried chiles, optional
  • 1 tsp. Szechuan peppercorns optional
  • 1 bunch scallions chopped and divided
  • 6 oz. snow peas about 2 cups
  • 1 Tbsp. sesame seeds


  • In a small bowl, stir together soy sauce, vinegar, chile paste, and honey, if using. Set aside.
  • In a large deep skillet or wok, add canola to reach a depth of 1 ½ to 2 inches. Heat over medium-high heat until oil reaches 360.
  • Meanwhile, sprinkle chicken evenly with salt and pepper. Place in a medium bowl, and add cornstarch; toss to coat.
  • When oil reaches temperature, fry chicken in batches until light golden brown, about 3
  • minutes per batch. Remove from oil, and let drain on a plate lined with paper towels. Reserve 1 tablespoon oil from skillet; discard remaining oil.
  • Reduce heat to medium. Add sesame oil to 1 tablespoon oil in pan; add garlic, ginger, chiles, and Szechuan peppercorns, if using. Cook, stirring occasionally, until fragrant, about 1 minute.
  • Add scallions and snow peas; cook, stirring occasionally, 2 minutes. Return chicken to pan; add sauce, stirring to coat.
  • Serve over rice; garnish with sesame seeds and additional scallions, if desired.


  • You can easily control the heat of the sauce by adding in more or less chile paste but be careful it's pretty strong stuff.
  • For a lighter version skip the batter and frying the chicken in just a little oil.
  • Add in any veggies you like, broccoli and bell peppers work really well.
  • Always use fresh garlic and ginger for an authentic flavor.
  • Leftovers can be stored in the fridge for 1-2 days and eaten cold or reheated in a skillet until piping hot.
  • You can also freeze this in suitable containers.


Calories: 305kcal | Carbohydrates: 23g | Protein: 28g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1903mg | Potassium: 634mg | Fiber: 2g | Sugar: 6g | Vitamin A: 675IU | Vitamin C: 29.8mg | Calcium: 78mg | Iron: 2.5mg