Imagine the sizzle of a hot wok, the irresistible pop of garlic and ginger, and that unmistakable spicy kick of Szechuan peppercorns waking up your taste buds. This **Szechuan-Style Chicken with Broccoli** isn’t just dinner—it’s a quick trip to a bustling street market in Chengdu, right from your own kitchen. The chicken stays tender and juicy, soaking up a sauce that’s savory, tangy, and laced with a perfect hint of heat. Plus, the broccoli adds a fresh crunch that balances out the bold flavors. Trust me, once you try this, you’ll be reaching for your wok every week. I can’t wait to show you how to nail this home-cooked classic—it’s easier than you think!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Main Dish:
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
3 cups broccoli florets
2 tbsp vegetable oil (or other neutral oil)
4 cloves garlic, minced
1-inch piece ginger, minced
2 green onions, sliced (white and green parts separated)
1 tsp Szechuan peppercorns, lightly crushed (optional for authentic flavor)
1 tsp red pepper flakes (adjust to taste)
For the Sauce:
3 tbsp soy sauce
1 tbsp Chinese black vinegar (or substitute rice vinegar)
1 tbsp hoisin sauce
2 tsp sugar
1 tsp cornstarch
½ cup chicken broth (or water)
How I Make It
Step 1:
Start by mixing all the sauce ingredients—soy sauce, black vinegar, hoisin, sugar, cornstarch, and chicken broth—in a small bowl. Give it a good whisk so the cornstarch dissolves completely; this will give you a glossy, thick sauce later.
Step 2:
Heat your wok or large skillet on high until it’s really hot. Add the vegetable oil, then toss in the **crushed Szechuan peppercorns** and stir for just about 30 seconds until fragrant; watch closely so they don’t burn!
Step 3:
Add the chicken pieces and sear them evenly, stirring often, until they turn golden brown and are almost cooked through—about 5-6 minutes. Remove the chicken and set aside. This step locks in juiciness.
Step 4:
In the same pan, add another splash of oil if needed and toss in the garlic, ginger, and the white parts of the green onions. Stir until fragrant—your kitchen will smell amazing! Then add the broccoli florets and stir-fry for 3-4 minutes; they should turn bright green and stay crisp-tender.
Step 5:
Return the chicken to the wok. Pour the prepared sauce over everything and stir continuously; the sauce will thicken quickly and evenly coat the chicken and broccoli. Sprinkle in the red pepper flakes and toss once more.
Step 6:
Finish by stirring in the green parts of the onions. Give it a taste—if you want it spicier, add more red pepper flakes or a dash of chili oil. Serve immediately with steamed jasmine rice or your favorite noodles.
Variations & Tips
Swap chicken thighs for breasts if you prefer leaner meat but cook carefully to avoid dryness.
For a vegetarian twist, substitute chicken with firm tofu or tempeh, pressing out moisture before cooking.
Adjust spice level by controlling the amount of red pepper flakes and Szechuan peppercorns.
If you can’t find Chinese black vinegar, a mix of balsamic vinegar and a splash of soy sauce works in a pinch.
To speed up cooking, blanch broccoli briefly before stir-frying to ensure perfect tenderness without overcooking.
Toast Szechuan peppercorns in a dry pan beforehand to intensify their numbing, citrusy flavor.
How I Like to Serve It
This dish shines during weeknight dinners when you want big flavor fast. I love it served piping hot over jasmine rice, especially on cooler nights when that spicy warmth really hits the spot. For a fun weekend twist, serve it alongside scallion pancakes or dumplings for a full, satisfying feast.
Notes
Store leftovers in an airtight container for up to 3 days; reheat gently to keep the chicken moist.
You can prep sauce and chop ingredients ahead of time to make weeknight cooking even quicker.
Closing: This Szechuan-Style Chicken with Broccoli recipe always comes through with bold flavor and comforting satisfaction, turning any meal into a vibrant celebration of home cooking.
