Spicy Schezwan Chicken with Basmati Rice is a vibrant and flavorful dish that masterfully blends the heat of Szechuan cuisine with the subtleties of Indo-Chinese flavors.
This dish, perfect for spice enthusiasts, features tender chicken pieces stir-fried with a medley of vegetables and a bold Schezwan sauce, all served over fluffy basmati rice. It’s a culinary journey that promises to be as exciting as it is delicious.
Spicy Schezwan Chicken with Basmati Rice Recipe
Chinese Indian food is generally characterised by its ingredients: Indian vegetables and spices are used, along with a heavy amount of pungent Chinese sauces, thickening agents, and oil. [Wikipedia]
Prep/Cooking Time: Approx. 1 hour
Ingredients:
For the Spicy Schezwan Chicken:
- Chicken breast, 500 grams (17.6 ounces), cut into bite-sized pieces
- Bell peppers (red and green), 150 grams (5.3 ounces) each, sliced
- Onion, 100 grams (3.5 ounces), sliced
- Green chilies, 2-3, chopped
- Garlic, 5 cloves, finely chopped
- Ginger, 2-inch piece, grated
- Soy sauce, 2 tablespoons (30 mL)
- Tomato ketchup, 1 tablespoon (15 mL)
- Red chili sauce, 2 tablespoons (30 mL)
- Szechuan sauce, 3 tablespoons (45 mL)
- Cornstarch, 2 tablespoons (30 grams)
- Vegetable oil, for stir-frying
- Salt and pepper, to taste
For the Basmati Rice:
- Basmati rice, 1 cup (200 grams)
- Water, 1 ¾ cups (420 mL)
- Salt, 1 teaspoon
Spicy Schezwan Chicken Recipe Instructions:
1. Prep the Chicken:
You don’t want to skip this part! In a bowl, marinate the chicken pieces with soy sauce, salt, and pepper. Set aside for 15 minutes.
2. This is a Good Time to Cook the Rice:
Rinse basmati rice under cold water until the water runs clear. In a pot, bring the water to a boil, slowly add the rice and then salt. Reduce the heat, cover, and simmer for 18-20 minutes. Fluff with a fork when done.
3. While the Rice is Cooking, Let’s Cook the Chicken:
Heat oil in a wok or large frying pan. Add the marinated chicken and stir-fry until it turns golden brown. Remove and set aside.
4. Now it’s Time to Stir-Fry the Vegetables:
In the same wok, add more oil if needed. Stir-fry garlic, ginger, onions, bell peppers, and green chilies until they start to soften.
5. Combine it all Together:
Return the chicken to the wok. Add ketchup, red chili sauce, and Szechuan sauce. Mix well.
6. Last Step… Thicken the Sauce:
Dissolve cornstarch in a little water and add to the wok. Cook until the sauce thickens.
7. Finished! Let’s Serve it Up!
Serve the Schezwan chicken hot over the cooked basmati rice.
Best Tips:
- Marinate the chicken for at least 15 minutes to enhance the flavor.
- For a more authentic touch, use Szechuan peppercorns.
- Adjust the spiciness by increasing or decreasing the amount of green chilies and Szechuan sauce.
- Ensure the rice is fluffy and not sticky by rinsing it thoroughly before cooking.
Less or More Spicy? Tips:
Optional Ingredients:
- Cashews or peanuts for crunch.
- Scallions or spring onions for garnish.
- Sesame oil for an aromatic finish.
Vegetarian Suggestions:
- Replace chicken with tofu or paneer.
- Add more vegetables like broccoli, carrots, or baby corn.
Serving Suggestions:
- Serve with naan bread or egg rolls.
- A side of cucumber salad or stir-fried greens complements the dish.
Nutrient Information Per Serving (approximate):
- Calories: 350-400 cal
- Protein: 25-30 g
- Fat: 10-15 g
- Carbohydrates: 45-50 g
Saving Leftovers:
- Store in an airtight container and refrigerate for up to 3 days.
- Reheat in a microwave or on the stove until thoroughly warmed.
Origin of Spicy Schezwan Chicken:
Schezwan Chicken is a testament to the culinary fusion that occurred in India when Chinese immigrants brought their cooking techniques and flavors. Adapted to suit local tastes, it has become a staple in Indo-Chinese cuisine.
The dish is named after the Sichuan province in China, known for its bold and spicy flavors, exemplifying how food can traverse borders and create new culinary traditions.
Sharing this story can be a delightful conversation starter at your dinner table, showcasing the rich history behind this delectable dish.
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