Szechuan Chicken Recipe
Bring bold, fiery flavor to your dinner table with this Szechuan Chicken. This classic stir fry is packed with tender chicken, crisp veggies, and a tongue-tingling sweet and savory sauce.
The blend of dried chilies and Sichuan peppercorns makes every bite of Szechuan Chicken a delicious adventure. This is a quick, crave-worthy dish that rivals your favorite takeout.
Key Ingredients for Szechuan Chicken
- Boneless Skinless Chicken Breasts – Tender bites of protein that soak up the spicy sauce beautifully.
- Red & Green Bell Peppers – Crunchy and colorful, they balance the heat with natural sweetness.
- Dried Red Chilies – The signature fire that gives this dish its unmistakable kick.
- Sichuan Peppercorns – Optional but essential for authentic tongue-tingling spice.
- Garlic & Ginger – A fragrant base that deepens the stir fry’s bold flavors.
- Soy Sauce & Hoisin Sauce – The umami-rich duo that forms the backbone of the stir fry sauce.
- Brown Sugar – Adds subtle sweetness to balance the heat.
- Chicken Broth – Rounds out the sauce with savory depth.
Quick Steps to Make Szechuan Chicken
Start by tossing the chicken pieces in cornstarch, salt, and pepper for a crispy coating that locks in moisture. Sear the chicken in hot vegetable oil until each side turns golden brown and delicious.
Set the cooked chicken aside, then sauté the onions and bell peppers until just tender. Add the dried red chilies and Sichuan peppercorns for that signature numbing heat. Stir in minced garlic and ginger to build layers of rich aroma.
Whisk together the soy sauce, hoisin sauce, sesame oil, brown sugar, cornstarch, and chicken broth. Pour this glossy sauce into the pan with the chicken and veggies. Bring to a quick boil so the sauce thickens and coats every bite perfectly.
Flavorful Tips & Tasty Twists
For extra crunch, toss in roasted peanuts or cashews just before serving. If you crave even more fire, add a spoonful of chili garlic paste to the sauce. Vegetarians can swap the chicken for crispy tofu cubes for a satisfying plant-based version.
Always use high heat when stir frying to keep the veggies vibrant and crisp. Prepping all your ingredients beforehand keeps the cooking smooth and fast—true to authentic stir fry style.
Keeping Szechuan Chicken Fresh
Store any leftover Szechuan Chicken in an airtight container in the fridge for up to three days. Reheat in a hot skillet over medium heat to keep the veggies crisp and the sauce glossy.
If you’d like to freeze it, skip the peppers—they lose their crunch when thawed. Instead, freeze just the cooked chicken and sauce, then add fresh peppers when reheating for the best texture.
Szechuan Chicken Recipe
Ingredients
- 1/4 cup chicken broth
- 1 pound boneless skinless chicken breasts, diced into 1-inch pieces
- 1 tablespoon corn starch for the sauce
- 1 tablespoon sesame oil
- 1 tablespoon minced ginger
- 1 1/2 tablespoons hoisin sauce
- 1/4 cup vegetable oil
- 1/4 cup corn starch for the chicken
- 1/2 cup yellow onion chopped into 1/2-inch chunks
- 1 teaspoon minced garlic
- 1 red bell pepper cut into 1-inch squares
- 1 green bell pepper cut into 1-inch squares
- 3 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons brown sugar
- 25 small dried red chilies
- 1 tablespoon Sichuan peppercorns optional
- Salt and pepper to taste
Instructions
- Combine the chicken pieces with the 1/4 cup corn starch, seasoning with salt and pepper as desired, ensuring the meat is well-coated. Warm the vegetable oil in a spacious skillet over high heat. Arrange the chicken in a single layer and sear for 3–4 minutes per side until each piece turns a rich golden hue; work in batches if necessary. Remove the cooked chicken and cover to maintain warmth. Introduce the onion, red bell pepper, and green bell pepper to the pan, then add the dried chilies and Sichuan peppercorns. Sauté for 3–4 minutes until the vegetables soften slightly. Stir in the minced garlic and ginger and cook for an additional 30 seconds until fragrant. Return the browned chicken to the skillet, mixing thoroughly with the vegetables. In a separate small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, brown sugar, 1 tablespoon corn starch, and chicken broth until smooth. Pour this sauce over the chicken and vegetable medley. Bring the mixture to a vigorous boil and cook for 30 seconds to 1 minute until the sauce thickens to a glossy consistency. Serve immediately.
