This delicious spicy Chinese Szechuan chicken is a one pot 30 minute meal that will easily rival your favorite takeout. Made with chicken breast and veggies and tossed in a sweet and spicy sauce.
Szechuan Chicken Recipe
If you are craving some Chinese food, this recipe is your new go to! Perfectly spicy, this Szechuan chicken recipe is all kinds of delicious!
So simple and easy to make, this Asian chicken recipe is bursting with flavor and it’s so simple to make! I can’t wait for you all to try it!
For more Chinese chicken recipes, be sure to try my Hunan Chicken and Chicken Lo Mein.
Why You’ll Love this Szechuan Chicken Recipe:
- Quick: Ready to serve in less than 30 minutes, this dish is great to make after a long day!
- One pot: All cooked in a skillet on the stovetop, clean up is a breeze!
- Delicious! The flavors in this dish are out of this world! It’s super easy to adapt to your level of spice too.
How to make Szechuan chicken
Be sure to see the recipe card below for full ingredients & instructions!
- Toast the Szechuan peppercorns and crush them.
- Whisk together the sauce ingredients.
- Cook the chicken pieces through and set to one side.
- Cook the onions and bell peppers and add in the garlic and chili.
- Add the chicken back to the skillet with the sauce.
- Stir to coat the chicken and serve.
What does Szechuan chicken taste like?
This Chinese takeout classic is a wonderful mix of spicy and savory with a touch of sweetness. The Szechuan peppers give this dish it’s distinct flavor, they are really aromatic and give a slight numbing sensation.
This is a pretty spicy dish, but you can easily make it milder by reducing the amount of chilies that you use.
Can you make it ahead of time?
This dish is best served as soon as it’s made, but if you do have leftovers, they will keep well in the fridge for 3 to 4 days. Reheat it on the stovetop on a gentle heat to warm through, or quickly in the microwave.
What do you serve it with?
This Szechuan chicken is a great meal served on a bed of white rice, it would work with egg noodles too if you prefer. I like it just like this, but you can easily add a veggie side like broccoli or green beans if you like.
What’s the best cut of chicken to use?
I like to use diced chicken breasts in this recipe, you can also use diced thighs if that’s what you have. Just be aware they will take an extra couple of minutes to cook through.
Recipe Tips and Notes
- You can find Szechuan peppercorns at your local Asian market or online. They have a distinct flavor and cause your mouth to slightly tingle. If you must omit it, the recipe will still be delicious.
- To adjust the spice level, increase, or decrease, the Chili Garlic Sauce and dried chilis.
More Asian Chicken Recipes
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Szechuan Chicken Recipe
Ingredients
For the Szechuan sauce:
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon chili garlic sauce Sambal Oelek
- 1 tablespoon rice vinegar
- 3 garlic cloves minced
- 2 teaspoons minced ginger
- 1/2 teaspoon Chinese five spice powder
- 1/2 teaspoon crushed Szechuan peppers
For the stir fry:
- 2 tablespoons oil
- 1 lb. chicken breast cut into 1-inch cubes
- 1 onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 4 cloves garlic sliced
- 10 dry red Chinese chilis
Instructions
- Add the Szechuan peppercorns to a skillet and toast on medium heat until fragrant, about 1-2 minutes. Crush the peppercorns using a mortar and pustule, bottom of a heavyweight glass or by pulsing in a spice grinder.
- Whisk together all of the sauce ingredients in a small bowl. Set aside.
- In a skillet over medium-high heat, add in the oil. Once warn, add in the chicken and cook, stirring occasionally until golden and cooked through, about 10 minutes. Remove the chicken from the skillet and set aside.
- Add in the onion and bell peppers. Cook until just softened, about 3-5 minutes. Add in the garlic and chilis. Sautee for 1-2 minutes until fragrant.
- Add the chicken and sauce into the skillet. Cook, stirring, until the sauce thickens, becomes glossy and coats the chicken. Serve over rice.
Notes
- You can find Szechuan peppercorns at your local Asian market or online. They have a distinct flavor and cause your mouth to slightly tingle. If you must omit it, the recipe will still be delicious.
- To adjust the spice level, increase, or decrease, the Chili Garlic Sauce and dried chilis.
Helen Betts says
This sounds delicious, but do you know of any substitute for dry red Chinese chilis? I can’t ever remember seeing them in stores here.
helen betts says
I tried to ask before, but I guess it got lost, but can you suggest a substitute for dry red Chinese chilis? I can’t seem to find them here. Thanks!
Maria says
Very lovely. I am glad that I did not have any of those hot peppers otherwise it would have been way too hot for me! Without them, it was just perfect. Thank you!
Becky Hardin says
Thanks for stopping by and sharing, Maria!