Spicy, tangy, and packed with bold Szechuan flavors, this quick and easy Szechuan Chicken is perfect for anyone who loves a little heat in their stir-fry!
Ingredients
For the Chicken:
1 lb boneless, skinless chicken breast or thighs, diced
2 tbsp cornstarch
½ tsp salt
½ tsp black pepper
2 tbsp vegetable oil
For the Sauce:
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp hoisin sauce
1 tbsp chili garlic sauce (adjust for heat level)
1 tsp Szechuan peppercorns (lightly crushed)
2 tsp sugar
2 tsp cornstarch (dissolved in 2 tbsp water)
For the Stir-Fry:
3 dried red chilies (optional, for extra spice)
2 cloves garlic, minced
1 tsp grated ginger
1 red bell pepper, diced
1 green bell pepper, diced
2 green onions, sliced
Instructions
Prepare the Chicken:
Toss diced chicken with cornstarch, salt, and pepper. This helps the chicken stay tender and get a slight crisp during cooking.
Cook the Chicken:
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 4-5 minutes until golden and cooked through. Remove and set aside.
Make the Sauce:
In a bowl, mix soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, sugar, and Szechuan peppercorns. Set aside.
Stir-Fry the Vegetables:
Heat the remaining 1 tbsp oil in the same skillet. Add dried red chilies (if using), garlic, and ginger. Stir for 30 seconds.
Add the diced bell peppers and stir-fry for 2-3 minutes until slightly tender.
Combine and Finish:
Return the cooked chicken to the skillet. Pour the sauce over everything and toss to coat. Add the cornstarch slurry and stir until the sauce thickens.
Garnish and Serve:
Sprinkle with sliced green onions and serve hot over steamed rice or noodles.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Tips
Toast the Szechuan peppercorns in a dry pan before using for a more intense flavor.
Adjust the spice level by adding more or fewer dried chilies or chili garlic sauce
Szechuan Chicken Recipe
