Hey y’all! If you love bold, spicy flavors with a touch of numbing heat, you’re in for a treat with this Szechuan Chicken recipe. Packed with juicy chicken, vibrant veggies, and a punchy, aromatic sauce, this dish is perfect for weeknight dinners, meal prep, or impressing guests at your next get-together. Ready to bring a taste of Sichuan straight to your kitchen? Let’s get cooking!
Why You’ll Love This Szechuan Chicken
- The combination of crispy chicken and spicy, savory sauce is absolutely irresistible.
- This recipe comes together in under 40 minutes—perfect for busy weeknights.
- It’s easily customizable with your favorite veggies or protein swaps.
- You can control the heat level to make it as fiery or mild as you like.
- Pairs beautifully with steamed rice or noodles for a complete meal.
Szechuan Chicken Ingredients
- 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp vegetable oil (divided)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup sliced scallions
- 6-8 dried Szechuan (Sichuan) red chilies, cut into halves and seeds removed
- 1 tbsp Szechuan peppercorns (lightly crushed)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp low-sodium soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Chinese black vinegar or rice vinegar
- 2 tsp sugar
- 1 tbsp chili bean paste (Doubanjiang)
- 1/4 cup chicken broth or water
How to Make Szechuan Chicken: Step-By-Step Directions
Step 1: Prepare and Marinate the Chicken
In a large bowl, toss the chicken pieces with cornstarch, salt, and black pepper until evenly coated. Let it marinate while you prep the vegetables and sauce.
Step 2: Sear the Chicken
Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Add chicken in a single layer (in batches if needed) and cook for 4-5 minutes per side, until golden and cooked through. Transfer to a plate.
Step 3: Sauté Aromatics and Chilies
Add the remaining oil to the pan. Toss in Szechuan peppercorns, dried chilies, garlic, and ginger. Stir-fry for 1-2 minutes, until fragrant. (Be careful not to burn them!)
Step 4: Cook Vegetables
Add bell peppers and half the scallions. Stir-fry for another 2-3 minutes, until vegetables are just tender yet crisp.
Step 5: Make the Szechuan Sauce
In a small bowl, whisk together soy sauces, vinegar, sugar, chili bean paste, and chicken broth. Pour the sauce into the pan and bring to a simmer.
Step 6: Combine and Finish
Return the seared chicken to the pan. Stir well to coat everything with the sauce. Cook for 2-3 minutes, allowing flavors to meld and sauce to thicken. Garnish with remaining scallions. Serve hot!
Szechuan Chicken Cooking Notes
- If you can’t find Szechuan peppercorns, try ordering them online or learn more about their unique flavor here.
- For an extra glossy sauce, add 1 more teaspoon of cornstarch mixed with a splash of water at the end.
- Adjust the number of dried chilies to control the spiciness.
Szechuan Chicken Variations
- Szechuan Shrimp: Substitute shrimp for chicken; cook shrimp until just pink and opaque.
- Vegetarian Szechuan Stir Fry: Use firm tofu or tempeh in place of chicken and add extra veggies.
- Szechuan Cashew Chicken: Add 1/2 cup roasted cashews for a nutty crunch!
Required Equipment for Szechuan Chicken
- Large nonstick skillet or wok
- Cutting board and sharp knife
- Mixing bowls
- Spatula or wooden spoon
Szechuan Chicken Storage Instructions
Allow leftovers to cool completely. Store Szechuan Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, or microwave in 30-second intervals. For longer storage, freeze for up to 2 months and thaw overnight in the fridge before reheating.
Pairings & Serving Recommendations for Szechuan Chicken
- Serve over fluffy steamed jasmine or basmati rice
- Pair with stir-fried bok choy or broccoli for extra greens
- Try alongside homemade egg rolls or spring rolls for a full feast
Pro Tips for the Best Szechuan Chicken
- For maximum flavor, toast your Szechuan peppercorns in a dry pan before crushing. Learn more about this technique here.
- Always prep all ingredients before you start cooking—stir-frying moves fast!
- Cut chicken and veggies into uniform sizes for even cooking and the best texture.
Szechuan Chicken FAQ
- Can I make Szechuan Chicken less spicy?
- Absolutely! Just reduce the number of dried chilies and chili bean paste to suit your taste.
- Is this recipe gluten-free?
- It can be! Use gluten-free soy sauce and check that your chili bean paste is gluten-free.
- What are Szechuan peppercorns, and why use them?
- Szechuan peppercorns are not true pepper but the dried husks of the prickly ash tree. They create a unique numbing, tingling sensation and are essential for authentic Szechuan Chicken. Read more about them at Bon Appétit.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 500g boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons Szechuan peppercorns, crushed
- 4 dried red chilies, chopped
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 2 green onions, sliced (for garnish)
Instructions
-
1In a bowl, toss the chicken pieces with cornstarch until evenly coated.
-
2Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until golden and cooked through, about 5-6 minutes. Remove chicken and set aside.
-
3Add the remaining oil to the wok. Stir-fry the Szechuan peppercorns and dried red chilies for 1 minute until fragrant.
-
4Add garlic, ginger, onion, and bell peppers. Stir-fry for 2-3 minutes until vegetables are slightly tender.
-
5Return the chicken to the wok. Add soy sauce, rice vinegar, hoisin sauce, and sugar. Stir well to coat everything in the sauce and cook for another 2-3 minutes.
-
6Garnish with sliced green onions and serve hot with steamed rice.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!