I’m going to let you in on a secret … If I’m going to be totally honest, I don’t really know what defines chicken as being ‘Szechuan’. To my understanding, it’s the sauce – but I’m no chef, nor do I pretend to be an expert! However, you don’t have to be to make this dish. It’s super easy and is my go-to for a quick meal after the gym. It’s savory and spicy, filling but not heavy, and full of great crunch and texture.
What you need:
2 chicken breast, cut into bite-sized pieces
½ cup of Szechuan sauce
2-3 tbsp of smooth peanut butter
Handful of sugar snap peas
Handful of bean sprouts
What you do:
1. Cook the chicken on medium high heat in a pan with a little bit of oil (about a ½ tbsp – I find if you use too much it splatters everywhere)
2. Once the chicken is cooked, turn down to a low heat and add the Szechuan sauce and stir until the chicken is covered
3. Once the chicken is covered in sauce, add in the peanut butter and simmer on low while you cook your rice noodles
4. Just before you serve it, crank the heat up to high and let the bottom of the chicken get a bit crispy (the sugar in the peanut butter and sauce makes this happen).
5. Throw on the sugar snap peas and bean sprouts and serve over the rice noodles – I like throwing them on just before I eat so they’re crunchy and cold
A few modifications to note: you can serve it over regular rice, I just prefer it with rice noodles. You can also add more sauce + peanut butter, depending on how spicy you like it (the more peanut butter, the less spicy it is)
This honestly takes 15 minutes to cook and is super easy – enjoy, friends!