Szechuan Chicken Stir-Fry

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 25 minutes
  • Portion size 4 servings




Cut chicken thighs into bite-size pieces. In large skillet or wok, heat half of the oil over medium-high heat; cook chicken, stirring, until golden, about 5 minutes. Remove chicken from skillet; set aside.

In same skillet, heat remaining oil over medium-high heat; cook onion, ginger and garlic, stirring, for 2 minutes.

Add green and red peppers, chili pepper and zucchini; cook, stirring occasionally, until vegetables are tender-crisp, about 3 minutes.


Meanwhile, whisk together soy sauce, rice vinegar, honey, sesame oil, cornstarch and 3 tbsp water.

Stir sauce into skillet along with reserved chicken. Cook, stirring, until chicken is cooked through and sauce is thickened, about 2 minutes. Sprinkle with green onion, peanuts and cilantro (if using).

Nutritional facts PER SERVING: about

  • Iron 1.5 mg
  • Fibre 4 g
  • Sodium 495 mg
  • Sugars 18 g
  • Protein 20 g
  • Calories 365
  • Total fat 20 g
  • Cholesterol 65 mg
  • Saturated fat 4 g
  • Total carbohydrate 26 g
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Lunch & Dinner

Szechuan Chicken Stir-Fry