This deliciously spicy Szechuan chicken stir fry is better than takeout and just as quick. Made with tender bites of chicken and sweet bell peppers tossed in an umami-packed sauce, with the perfect amount of heat from tongue-tingling Sichuan peppercorns and dried chilies, it's a fiery and addictive dinner full of mouthwatering flavor!
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My Take On Szechuan Chicken
I love a tasteful spice in recipes, and this one has the perfect spice profile. So if you're a fan of spicy flavors like me, this Szechuan chicken just might be your new favorite dinner.
The peppery heat of the Sichuan peppercorns and dried chilies is unlike any spice I've had before. Combined with the crisp and juicy chicken, the refreshing crunch of bell peppers, and the irresistible sauce that coats every bite, this spicy chicken stir fry is truly out-of-this-world good.
There's no question why it's pretty much a staple on every Chinese takeout menu, and I think this recipe takes all that deliciousness and makes it even better. Everything cooks in minutes in just one pan, and it comes out tasting just like the restaurants! Of course, don't forget to round out the meal with a side of white rice or cauliflower rice for the full experience.
Why You'll Love This Recipe
Better than takeout. This recipe is ready in less than 30 minutes, or the same amount of time it would take to order and receive your takeout while being just as delicious and healthier too.
Perfectly spicy. This homemade Szechuan chicken is pleasantly spicy without overpowering the flavors of the dish. You can also adjust the amount of peppercorns and dried chilies here to suit your preferred spice level.
Always a hit. Anybody who likes spicy food is guaranteed to love this dish. The flavors and texture are on point, and it's practically addictive when served with a side of fluffy white rice.
Ingredients You'll Need
Check out everything you'll need to make the chicken:
- 1lb. boneless skinless chicken breast, cut into 1-inch cubes
- 2 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon light sesame oil
- ½ cup cornstarch
What you'll need for the sauce:
- 5 tablespoon soy sauce
- 2 tablespoon Shaoxing wine
- 1 teaspoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
And the veggies we'll be using:
- 1 onion, thinly sliced
- 1 green bell pepper, seeded, chopped
- 1 red bell pepper, seeded, chopped
- 4 dried red chilies, seeded
- 1 teaspoon garlic powder
- 1-inch piece of ginger, cut into thin slices
- 1 tablespoon Sichuan peppercorns, toasted and crushed
Oh, and you can also use a lot of these ingredients to make my shrimp stir fry recipe. It's another umami-packed easy stir fry that's fantastic for weeknights, and I highly recommend trying it out!
How To Make Szechuan Chicken
1. Make the sauce: Add all the sauce ingredients to a bowl - that would be your soy sauce, Shaoxing wine, rice vinegar, sesame oil, sugar, and cornstarch. Mix until well-combined and set it aside for later.
2. Prepare the chicken: In a separate bowl, combine the soy sauce, Shaoxing wine, and sesame oil with the chopped chicken breasts. Stir to combine, then add in the cornstarch and toss until the chicken is evenly coated.
3. Fry the chicken: Heat 3 tablespoons of vegetable oil in a skillet. Once the oil is hot and shimmering, add in the coated chicken breasts and cook until they're golden on all sides, turning as needed. It should take around 7-10 minutes. Transfer the cooked chicken to a plate.
4. Saute the vegetables: Wipe the skillet clean and heat another tablespoon of oil. Add in the onions and saute for around 4 minutes. Follow that with the ginger and dried chilies, cooking until they're fragrant. Lastly, add the bell peppers, garlic powder, and Szechuan peppercorns, and saute for 2 minutes.
5. Combine: Add the fried chicken back into the skillet and pour in the prepared sauce. Toss and cook for 1 minute to combine everything with the sauce. Once the meat and veggies are well coated and the sauce has thickened, serve your Szechuan chicken warm with a side of white rice. Enjoy!
My Pro Tips To Make the Best Recipe
- Chicken thighs also work great in this recipe if you don't have chicken breasts.
- If you don't have Shaoxing wine, dry sherry or sake make a great one-to-one substitute.
- Add any vegetables you want to bulk up this stir fry. Chopped bok choy, carrots, baby corn, mushrooms, or really any vegetable will taste great here.
- Toss in some nuts like peanuts or cashews while stir-frying the dried chilies for a more nutty flavor and a bit of added crunch.
- Use other proteins such as shrimp, beef, or tofu for delicious variations of this spicy stir fry.
- Make an extra portion of sauce to save for quick stir-fries you can cook throughout the week.
- Mix in some pre-cooked noodles at the end of cooking to make a bowl.
How To Store and Reheat Leftovers
In the fridge: Let the chicken cool to room temperature, then keep it in an airtight container in the fridge for up to 4 days.
In the freezer: To keep longer, transfer the cooled chicken to a freeze-safe airtight container or ziplock bag and freeze for up to 6 months.
Reheating: I like to reheat everything in a pan over medium heat for about 5 minutes. You can also warm it up in a microwave for 30-second increments, stirring in between each interval. I personally don't like microwaving chicken because of the texture it gives it.
Frequently Asked Questions
What is typically in Szechuan chicken?
It's typically made with Sichuan peppercorns, dried red chilies, garlic, ginger, green onions, and a soy sauce-based stir fry sauce. It sometimes contains stir-fried peanuts or bell peppers and onions as well.
What’s the difference between General Tso and Szechuan chicken?
While these American Chinese food classics are both spicy chicken stir fries, General Tso is made with deep-fried and battered chicken and has a much sweeter flavor with less heat, while Szechuan chicken - or Sichuan chicken - is a lot spicier, not as sweet, and is made with pan-fried chicken so it's slightly less oily but not as crunchy.
What does Szechuan chicken taste like?
This spicy stir fry has a tingly, mouth-numbing heat that's complemented by an umami-packed savory sauce, juicy chicken, and sometimes sweet bell peppers and onions or nutty peanuts.
More Asian Recipes
- Beef and broccoli stir fry
- Orange chicken
- Shrimp stir fry
- Sauteed bok choy
- 3-ingredient stir fry sauce
- Sauteed shiitake mushrooms
Szechuan Chicken
This deliciously spicy Szechuan chicken stir fry is better than takeout and just as quick. Made with tender bites of chicken and sweet bell peppers tossed in an umami-packed sauce, with the perfect amount of heat from tongue-tingling Sichuan peppercorns and dried chilies, it's a fiery and addictive dinner full of mouthwatering flavor!
Ingredients
For the chicken:
- 1lb. chicken breasts, skinless and boneless, cut into 1-inch cubes
- 2 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon light sesame oil
- ½ cup cornstarch
For the sauce:
- 5 tablespoon soy sauce
- 2 tablespoon Shaoxing wine
- 1 teaspoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
For the veggies:
- 1 onion, thinly sliced
- 1 green bell pepper, seeded, chopped
- 1 red bell pepper, seeded, chopped
- 4 dried red chilies, seeded
- 1 teaspoon garlic powder
- 1-inch piece of ginger, cut into thin slices
- 1 tablespoon Sichuan peppercorns, toasted and crushed
Instructions
- Prepare the sauce; combine soy sauce, Shaoxing wine, sugar, rice vinegar, sesame oil, and cornstarch in a bowl. Set aside.
- Prepare the chicken; in a bowl, add chicken with soy sauce, Shaoxing wine, and sesame oil. Stir to combine.
- Add cornstarch and toss the chicken until coated.
- Heat 3 tablespoon of oil in a skillet. Add chicken and cook until golden on all sides. Remove the chicken and wipe the skillet.
- Heat another tablespoon of oil and add onions. Cook the onions, stirring for 4 minutes. Add the ginger and chilies and cook until fragrant. Add the bell peppers, garlic powder, and Sichuan peppercorns, and cook, stirring for 2 minutes.
- Place back in the chicken and add the prepared sauce. Cook, stirring, for 1 minute.
- Serve warm with some rice on the side.
Nutrition Information:
Yield: 4 Cups Serving Size: 1 CupAmount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
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