Name: Szechuan Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 2 tablespoons cornstarch; 2 tablespoons vegetable oil; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1/2 cup chopped green onions; 6–8 dried red chilies (adjust to spice preference); 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1/4 cup low-sodium soy sauce; 2 tablespoons rice vinegar; 1 tablespoon hoisin sauce; 1 tablespoon chili garlic sauce (or Szechuan sauce); 1 teaspoon sugar; 1/2 teaspoon Szechuan peppercorns (optional but traditional); cooked rice for serving

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There’s just something magical about Szechuan Chicken: the bold aroma, that fiery, tingly heat from Szechuan peppercorns, and the way colorful veggies are tossed together with juicy chicken in a crave-worthy, glossy sauce. Every bite is a little party, guaranteed to whip you out of a dinner rut and impress anyone lucky enough to score a plate. Whether you’re new to Chinese flavors or you’re forever on the hunt for dishes that balance complex spice, zippy vinegar, and crunchy peppers, Szechuan Chicken delivers a next-level experience—old takeout favorites, eat your heart out! Let’s make your kitchen smell absolutely incredible.

Ingredients You’ll Need

Ingredients You’ll Need

One of the joys of Szechuan Chicken is how a handful of classic ingredients, when used just right, create a dish bursting with color, heat, and savory-sweet flavor. Every item here is deliberate: each one’s got a job to do, helping this dish pop with texture, depth, and excitement.

Chicken Thighs or Breasts: Bite-sized pieces stay juicy and soak up all the bold Szechuan flavors—thighs are especially tender, but breasts work beautifully too.
Cornstarch: Creates that signature light crisp on the chicken and helps thicken the sauce just enough to coat everything seductively.
Vegetable Oil: Pick a neutral oil with a high smoke point to get a sizzling hot fry on your chicken and veggies.
Red Bell Pepper: Adds gorgeous color and a sweet crunch, balancing out all that fiery heat.
Green Bell Pepper: For extra color contrast and a pleasant grassy bite.
Green Onions: Chopped and tossed in, they give a gentle punch of fresh flavor and bring the whole dish together.
Dried Red Chilies: These are the stars for spice! Adjust up or down based on your heat preference, but don’t skip them—they make it true Szechuan.
Garlic: Just two cloves, minced, for that irresistible savory background note.
Fresh Ginger: Grated for a warm zing that cuts through bold sauces.
Low-Sodium Soy Sauce: The base of the sauce—umami and salt without overdoing it.
Rice Vinegar: Adds tang and keeps everything lively and bright on your palate.
Hoisin Sauce: Just a touch for sweetness, depth, and shine in the final dish.
Chili Garlic Sauce (or Szechuan Sauce): The backbone of spice and garlicky complexity—totally customizable to your preference.
Sugar: A small amount balances the acids and heats for that moreish restaurant-style finish.
Szechuan Peppercorns (optional): Gives authentic numbing spice—use if you love the real-deal tingle!
Cooked Rice: For serving—the saucy chicken needs something fluffy to soak up every flavorful drop.

How to Make Szechuan Chicken

Step 1: Coat the Chicken

Toss your chicken pieces in cornstarch until they’re evenly dusted. This light coating is essential—it crisps the outside so each bite stays juicy inside while developing golden edges that grab onto all that spicy, savory sauce later. Don’t skip this step; it’s a little kitchen alchemy!

Step 2: Sear the Chicken

Heat your vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken in an even layer, letting the pieces brown undisturbed for a couple of minutes before tossing. Sear for about 6–8 minutes until they’re beautifully golden and cooked through. Remove the chicken to a plate so you can build the rest of the flavors in the same pan.

Step 3: Stir-Fry the Veggies and Chilies

In that same sizzling pan, toss in those dried red chilies first and let them toast for a few seconds. Quickly add the red and green bell peppers, green onions, minced garlic, grated ginger, and Szechuan peppercorns if you’re going all in on authentic heat. Stir-fry everything briskly for 2–3 minutes until the veggies are just starting to soften and the kitchen feels alive with fragrance.

Step 4: Mix the Sauce

While the veggies sizzle, whisk together your soy sauce, rice vinegar, hoisin sauce, chili garlic sauce (or jarred Szechuan sauce), and sugar in a small bowl. This powerhouse blend will become rich, sticky, and spicy as soon as it hits the hot pan—meaning that Szechuan Chicken magic is just moments away!

Step 5: Bring It All Together

Return your seared chicken to the skillet with the veggies. Pour in your prepared sauce, stirring well so everything gets slicked in the goodness. Let it bubble for another 2–3 minutes—just long enough for the sauce to thicken up and coat every nugget and pepper slice perfectly. Serve this Szechuan Chicken piping hot, straight from the stove, over fluffy rice and get ready to devour.

How to Serve Szechuan Chicken

Garnishes

This dish loves a finishing touch! Sprinkle with extra sliced green onions or toasted sesame seeds for crunch and nutty flavor. If you want to take the heat up a notch and impress your guests, try a dusting of crushed Szechuan peppercorns or a drizzle of chili oil for color and kick.

Side Dishes

Szechuan Chicken shines alongside simple sides. Steamed jasmine or brown rice is a no-brainer, but don’t hesitate to pair with quick stir-fried greens like bok choy, Chinese broccoli, or snap peas. For a family-style Chinese meal, serve with egg drop soup or fluffy bao buns on the side for even more restaurant magic.

Creative Ways to Present

For parties, pile Szechuan Chicken onto a big platter as the spicy showstopper, and surround with little bowls of toppings: chopped cilantro, peanuts, or extra chilies. For an at-home takeout night, serve in individual takeout containers for fun. If you’re feeling adventurous, try stuffing leftovers into lettuce wraps for a crisp, fresh twist!

Make Ahead and Storage

Storing Leftovers

Store any Szechuan Chicken leftovers in an airtight container in the refrigerator. It’ll keep well for up to 3 days, and you’ll find those bold, spicy flavors actually intensify overnight, making lunch the next day seriously craveable.

Freezing

If you want to save some for future dinners, Szechuan Chicken freezes like a champ! Place cooled chicken and sauce into a freezer-safe container or bag. Squeeze out as much air as possible and freeze for up to one month—just be aware that bell peppers may lose a bit of their crunch after thawing.

Reheating

Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short bursts, stirring often. This keeps the chicken moist and lively, preventing it from drying out or getting rubbery. Serve over fresh rice for best results.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Both options are juicy and delicious in Szechuan Chicken. Thighs tend to be a bit more forgiving if you cook a little too long, but breasts give a leaner bite—you can use whatever you love or have on hand.

How spicy is Szechuan Chicken?

The beauty of this dish is that you control the heat. Add more dried chilies and Szechuan peppercorns if you want a real kick, or dial it back if you prefer something milder. Either way, expect a lively, bold flavor with a potential tingle!

Can I make Szechuan Chicken gluten-free?

Yes! Swap out regular soy sauce for tamari or another gluten-free alternative, and double-check that your hoisin and chili garlic sauces are gluten-free. The flavor stays just as vibrant and satisfying.

What if I don’t have Szechuan peppercorns?

While Szechuan peppercorns create that signature numbing sensation, the dish is still fantastic without them. You’ll get all the savory, spicy, and tangy flavors that define Szechuan Chicken. Substitute with a tiny pinch of cracked black pepper if you want a hint of warm spice.

Can I prep this recipe ahead of time?

You can! Chop all your veggies and mix the sauce in advance; you can even coat the chicken and keep it chilled for a few hours. When you’re ready, dinner comes together in just 15 minutes—perfect for busy nights or entertaining friends.

Final Thoughts

It’s impossible not to fall in love with Szechuan Chicken—the thrill of every bite, the riot of colors in the pan, and the aroma that fills your kitchen. If you’re craving something bold, spicy, and a little addictive, give this recipe a try and watch how quickly it disappears. Happy cooking, and don’t forget to invite someone you love to dig in!

Szechuan Chicken Recipe

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4.9 from 21 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy the bold and spicy flavors of Szechuan Chicken with this easy-to-follow recipe. Tender chicken pieces stir-fried with vibrant veggies in a savory and slightly sweet sauce, perfect served over steamed rice.

Ingredients

Scale

Chicken:

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons cornstarch
2 tablespoons vegetable oil

Vegetables:

1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 cup chopped green onions
6–8 dried red chilies (adjust to spice preference)
2 cloves garlic, minced
1 teaspoon fresh ginger, grated

Sauce:

1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 tablespoon chili garlic sauce (or Szechuan sauce)
1 teaspoon sugar
1/2 teaspoon Szechuan peppercorns (optional but traditional)

Additional:

cooked rice for serving

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Instructions

Coat Chicken: Toss the chicken pieces in cornstarch until evenly coated.
Stir-Fry Chicken: Cook the coated chicken in a skillet until golden brown and fully cooked, then set aside.
Sauté Veggies: In the same skillet, stir-fry bell peppers, green onions, dried chilies, garlic, ginger, and Szechuan peppercorns until fragrant and softened.
Make Sauce: Whisk together soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, and sugar in a bowl.
Combine & Serve: Return chicken to the pan, pour the sauce over everything, stir well to coat, and cook until the sauce thickens. Serve hot over rice.