Chicken Szechuan Rice

Name: Chicken Szechuan Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 1.25 cup rice (long grain, rinsed well); 3 cup water (for boiling rice); 1 pinch salt (for rice); 1 tsp oil (for rice); 250 g chicken breast (boneless, cut into small strips); 8 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 6 pcs dried red chili (soaked in warm water for 15 minutes); 1 pinch red chili powder; 2 tsp soy sauce; 1 tsp vinegar; 0.5 tsp sugar; 1 pinch black pepper; 1 tsp cornflour (mixed with 2 tbsp water); 1 pcs onion (medium, finely sliced); 3 pcs spring onion (greens and whites separated, chopped); 1 pcs carrot (small, finely diced); 10 pcs beans (finely chopped); 1 pcs bell pepper (small, finely diced); 1 cup cabbage (finely shredded)

RATING

4.6/5(115)

TASTE SCORE

9/10

A spicy Indo-Chinese rice dish with juicy chicken, crisp vegetables, garlic, and a bold homemade Szechuan-style sauce. It comes together quickly and makes a satisfying small main for a weeknight meal.

PREP

20m

COOK

25m

SERVES

1 CUP

379 cal

SERVINGS

METHOD · 8 STEPS

boil · ~15 min
Cook the rice.
1.Bring 3 cups water, 1 pinch salt, and 1 tsp oil to a boil in a pot.
2.Add the rinsed rice and cook until just tender and separate, about 10-12 minutes.
3.Drain if needed and spread the rice on a plate to cool so the grains stay separate.
TIPCool rice stir-fries better than hot rice and helps prevent clumping.
prep · ~5 min
Prepare the Szechuan sauce base.
1.Drain the soaked dried red chili.
2.Blend the dried red chili, half the chopped garlic, half the chopped ginger, vinegar, sugar, black pepper, red chili powder, cornflour, and 0.25 cup water to a smooth paste.
3.Keep the sauce ready near the stove.
saute · ~7 min
Cook the chicken.
1.Heat 1 tbsp oil in a wok over high heat.
2.Add the chicken strips and stir-fry until lightly browned and cooked through, 5-6 minutes.
3.Add 1 tsp soy sauce and toss well for 30 seconds.
TIPCook the chicken on high heat in a single layer so it sears instead of steaming.
saute · ~6 min
Cook the vegetables and aromatics.
1.Add the remaining 1 tbsp oil to the wok.
2.Add onion, spring onion whites, the remaining garlic, and the remaining ginger. Cook for 1-2 minutes until fragrant.
3.Add carrot, beans, bell pepper, and cabbage. Stir-fry on high heat for 3-4 minutes so the vegetables stay crisp.
simmer · ~3 min
Cook the Szechuan sauce.
1.Pour the prepared chili sauce into the wok with the vegetables.
2.Add 1 tsp soy sauce, 1 tsp vinegar, and 1 pinch salt.
3.Cook for 2-3 minutes, stirring, until the sauce thickens slightly and smells rich.
TIPKeep the sauce a little glossy and loose; it will coat the rice better.
mix · ~4 min
Toss the rice and chicken together.
1.Return the cooked chicken to the wok.
2.Add the cooled rice and toss gently on high heat for 2-3 minutes until everything is evenly coated.
3.Break up any clumps with a light hand so the rice grains stay intact.
garnish
Finish with spring onion greens.
serve
Serve the Chicken Szechuan Rice hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cool the rice completely before stir-frying so the grains stay separate and don't turn sticky in the sauce.
2
Soak the dried red chilies until softened; this helps them blend into a smoother, less gritty Szechuan-style sauce.
3
Stir-fry the chicken in a single layer on high heat so it browns quickly and stays juicy instead of releasing water.
4
Dice the carrot, beans, and bell pepper small and evenly so they cook fast but still keep some crunch.
5
Don't over-reduce the chili sauce; it should stay slightly glossy so it coats the rice evenly.
6
Add the rice only after the sauce has thickened lightly, otherwise the grains can absorb too much moisture and clump.
7
Use spring onion greens right at the end for a fresh bite that lifts the smoky, spicy wok flavor.