Szechuan Chicken Recipe
This Szechuan Chicken Stir fry is fast and flavorful! Made in under 30 minutes, with Szechuan (Sichuan) peppercorns, dried red chilies, thinly sliced chicken, and your choice of veggies!
How to Make the Best Szechuan Chicken
This Szechuan Chicken stir fry delivers bold, authentic Chinese flavors in under 30 minutes. The combination of tongue-tingling Szechuan peppercorns, aromatic dried red chilies, and a savory-sweet sauce creates a dish that rivals your favorite takeout—but tastes even fresher.
The secret to great Szechuan chicken is in the layered flavors. Start by marinating thinly sliced chicken breast in a simple mixture of cornstarch, soy sauce, and sesame oil. This creates a silky texture and helps the sauce cling to every piece. The homemade Szechuan sauce brings together garlic, ginger, rice vinegar, and that signature numbing heat from freshly ground Szechuan peppercorns.
Customize this recipe with whatever vegetables you have on hand—broccolini, bell peppers, snap peas, and carrots all work beautifully. The key is to cut everything thin so it cooks quickly in the high heat of the wok. Serve over steamed jasmine rice and garnish with toasted cashews and a sprinkle of sesame seeds for the perfect weeknight dinner.
Szechuan Chicken
This Szechuan Chicken Stir fry is fast and flavorful! Made in under 30 minutes, with Szechuan (Sichuan) peppercorns, dried red chilies, thinly sliced chicken, and your choice of veggies!
Ingredients
Chicken Marinade
Szechuan Sauce
Stir Fry
Instructions
Prepare the Chicken
- Slice chicken into thin, ¼-inch thick slices, then cut into 1-inch size pieces.
- Place in a bowl and toss with cornstarch, soy sauce, and sesame oil. Mix well to coat and set aside.
Make the Sauce
- Toast the Szechuan peppercorns in a dry skillet, then grind them.
- Whisk all the Szechuan sauce ingredients together in a small bowl. This can be done ahead of time.
Cook the Stir Fry
- Prep vegetables by cutting them very thinly. If using broccolini, split the stems in half lengthwise and pull apart the florets.
- Place everything near the stove—the stir fry will go quickly. Turn your hood on.
- Heat half the oil in a wok or large skillet over medium heat. Stir-fry the vegetables for a few minutes until tender-crisp, then set aside.
- Add the remaining oil and the dried chilies. Stir-fry for 15 seconds.
- Add the chicken, spreading it out into a single layer. Cook until golden, then flip and cook the other side, a few minutes on each side.
- Pour in the Szechuan sauce and simmer for 1-2 minutes. Check that your chicken is cooked through.
- Add the cooked veggies, scallions, and cashews over medium-high heat. Stir for 1 minute until warmed through.
- Sprinkle with sesame seeds and serve over jasmine rice.
Notes
- For medium spiciness, use 10 dried red chilies. Adjust to your preference.
- Szechuan peppercorns can be substituted with regular black peppercorns, though the numbing sensation will be absent.
- For a gluten-free version, use liquid aminos instead of soy sauce.
- Shaoxing wine can be substituted with mirin if unavailable.
