This fiery stir-fry features tender, velvety chicken tossed in a savory, spicy sauce with the signature numbing tingle of Szechuan peppercorns. A classic Chinese American takeout dish you can easily make at home in under 40 minutes.
Prep20 min
Cook15 min
Servings4
Serving size: 1.5 cups
569cal
59gprotein
22gcarbs
27g
Ingredients
1.5 lb chicken breast (boneless, skinless, cut into 1-inch cubes)
A quick and easy weeknight meal that transforms leftover rice into a flavorful dish packed with crisp vegetables and savory sauces. Better than takeout and ready in under 20 minutes!
Crispy, golden-fried wontons filled with a creamy mixture of crab, cream cheese, and savory seasonings. This popular Chinese-American appetizer is a crowd-pleasing favorite, perfect for parties.
About Szechuan Chicken, Vegetable Fried Rice and Crab Rangoon
Perfectly spiced Szechuan Chicken with yummy fried rice & crispy rangoon. Comfort food for the whole family!
This chinese_american dish is perfect for dinner. With 1436.24 calories and 83.13g of protein per serving, it's a nutritious choice for your meal plan.
fat
10 whole dried red chilies (e.g., Tien Tsin, adjust to taste)
1 tbsp szechuan peppercorns (whole)
1 tbsp ginger (freshly minced)
4 cloves garlic (freshly minced)
3 whole scallions (white and green parts separated, thinly sliced)
1 medium bell pepper (any color, cut into 1-inch pieces)
1 small onion (cut into 1-inch pieces)
0.25 cup roasted peanuts (unsalted, for garnish)
1 tsp sesame oil (toasted, for finishing)
Instructions
1
Velvet the Chicken: In a medium bowl, combine the chicken cubes with 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp cornstarch, and the white pepper. Mix thoroughly until each piece is evenly coated. Set aside to marinate for at least 15-20 minutes.
2
Prepare the Sauce: In a small bowl, whisk together the remaining 3 tbsp soy sauce, 1 tbsp Shaoxing wine, Chinkiang vinegar, sugar, 1 tsp cornstarch, and the chicken broth. Set aside.
3
Toast the Aromatics: Place a wok or large skillet over medium heat. Add the Szechuan peppercorns and toast for 1-2 minutes, stirring frequently, until fragrant. Remove from the wok, let cool slightly, and coarsely grind using a spice grinder or mortar and pestle.
4
Cook the Chicken: Heat 2 tbsp of vegetable oil in the wok over high heat until it begins to shimmer. Carefully add the marinated chicken in a single layer, being sure not to overcrowd the pan (cook in batches if necessary). Stir-fry for 3-4 minutes until the chicken is golden brown and cooked through. Remove the chicken from the wok and set aside.
5
Stir-fry Vegetables and Aromatics: Reduce the heat to medium-high and add the remaining 2 tbsp of oil to the wok. Add the dried red chilies and stir-fry for 30 seconds until they darken slightly and become fragrant. Add the minced ginger, garlic, and the white parts of the scallions, and stir-fry for another 30 seconds. Add the onion and bell pepper and stir-fry for 2-3 minutes until tender-crisp.
6
Combine and Finish: Return the cooked chicken to the wok. Add the ground Szechuan peppercorns. Give the sauce a quick stir to recombine the cornstarch, then pour it over everything. Stir continuously for 1-2 minutes as the sauce bubbles and thickens to coat the chicken and vegetables. Turn off the heat.
7
Garnish and Serve: Stir in the toasted sesame oil, the green parts of the scallions, and the roasted peanuts. Serve immediately with hot steamed rice.
397cal
11gprotein
55gcarbs
15gfat
Ingredients
4 cup cooked jasmine rice (Day-old and cold rice works best for a non-mushy texture.)
3 tbsp vegetable oil (Divided use. A neutral oil like canola or avocado oil works well.)
2 pcs large eggs (Lightly beaten in a small bowl.)
4 clove garlic (Finely minced.)
1 tbsp fresh ginger (Finely grated.)
3 pcs scallions (Thinly sliced, with white and green parts separated.)
1.5 cup frozen mixed vegetables (A blend of peas, carrots, corn, and green beans. No need to thaw.)
3 tbsp low sodium soy sauce (Use tamari for a gluten-free option.)
0.25 tsp salt (Adjust to taste, as soy sauce is also salty.)
0.25 tsp white pepper powder (Provides a distinct, less pungent heat than black pepper.)
1 tsp toasted sesame oil (Added at the end for flavor, do not cook with it.)
Instructions
1
Prepare the Eggs
Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat until it shimmers.
Pour in the lightly beaten eggs and cook, stirring gently, for about 1-2 minutes until they are softly scrambled.
Remove the scrambled eggs from the wok and set them aside on a plate.
2
Sauté Aromatics and Vegetables
Add the remaining 2 tablespoons of oil to the same wok over high heat.
Once the oil is very hot, add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
Add the frozen mixed vegetables to the wok. Stir-fry for 3-4 minutes until the vegetables are heated through and crisp-tender.
3
Fry the Rice
Add the cold, cooked rice to the wok with the vegetables. Use your spatula to gently break up any large clumps.
Spread the rice in an even layer and let it cook undisturbed for 1-2 minutes to allow it to toast slightly.
8 oz Cream Cheese (Full-fat, block style, softened to room temperature)
6 oz Canned Lump Crab Meat (Drained very well and flaked)
2 tbsp Scallions (Finely chopped, green parts only)
0.5 tsp Garlic Powder
1 tsp Worcestershire Sauce
1 tsp Light Soy Sauce
0.5 tsp Granulated Sugar
24 pcs Wonton Wrappers (Square shape)
3 cup Vegetable Oil (For deep frying)
0.25 cup Water (In a small bowl for sealing wrappers)
Instructions
1
Prepare the Filling
In a medium bowl, use a spatula to beat the softened cream cheese with the garlic powder, Worcestershire sauce, soy sauce, and sugar until smooth and creamy. This prevents lumps.
Gently fold in the well-drained, flaked crab meat and finely chopped scallions. Mix just until combined to maintain the texture of the crab.
2
Assemble the Rangoons
Place a wonton wrapper on a clean surface in a diamond orientation (one corner pointing towards you).
Spoon about 1 teaspoon of the filling into the center. Do not overfill.
Dip your finger in the small bowl of water and moisten all four edges of the wrapper.
Bring the bottom corner up to meet the top corner, forming a triangle. Press the edges firmly to seal, pushing out any air bubbles.
Moisten one of the bottom corners of the triangle, then bring the two bottom corners together, overlapping them slightly, and press to seal. This creates the classic tortellini-like shape.
Place the finished rangoon on a parchment-lined baking sheet and cover with a damp cloth to prevent drying while you assemble the rest.
