Szechuan Chicken Recipe

Introduction

Szechuan Chicken is a vibrant and flavorful stir-fry that perfectly balances spicy, savory, and nutty notes. This dish features tender chicken pieces tossed with crunchy vegetables and peanuts, all coated in a bold, homemade Szechuan sauce. It’s a quick and satisfying meal perfect for a weeknight dinner.

Ingredients

• ¼ cup soy sauce
• 2 tbsp cornstarch
• 1 tbsp mirin
• 1 tsp sesame oil
• 1½ lbs chicken breast, sliced into bite-sized pieces
• 3 tbsp vegetable oil
• ½ onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 10-15 dried Thai red chilis (or 1-2 tbsp chili garlic sauce as a substitute)
• 3 cloves garlic, minced
• 1/3 cup peanuts
• 1 batch of homemade Szechuan sauce
• Chopped green onion, for garnish

Instructions

1. Step 1: In a bowl, whisk together soy sauce, cornstarch, mirin, and sesame oil. Add the sliced chicken and let it marinate for 20-30 minutes.
2. Step 2: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 2-3 minutes per side until cooked through. Remove the chicken and set aside.
3. Step 3: Ensure the vegetables are dry to prevent steaming. Add onion, green and red bell peppers, and dried Thai chilis to the skillet. Stir-fry for a few minutes until the vegetables are browned and softened.
4. Step 4: Add the minced garlic to the skillet and cook for another minute until fragrant.
5. Step 5: Return the chicken to the skillet with the vegetables, then toss in the peanuts and mix well.
6. Step 6: Pour in the homemade Szechuan sauce and stir to coat everything evenly. Cook for another 1-2 minutes until the sauce thickens slightly.
7. Step 7: Garnish with chopped green onion and serve hot with steamed rice.

Tips & Variations

• Use dry vegetables to get a proper stir-fry texture instead of steaming the veggies.
• Adjust the number of dried chilis according to your preferred spice level or substitute with chili garlic sauce for a milder heat.
• For extra crunch, you can toast the peanuts lightly before adding them to the dish.
• Swap chicken with tofu or shrimp for a different protein option.

Storage

Store leftover Szechuan Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to maintain the texture of the chicken and vegetables. Avoid overcooking when reheating to preserve the dish’s flavors and tenderness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs can be used and will add extra juiciness and flavor. Just cut them into bite-sized pieces and cook similarly to the breast.

What can I use if I don’t have mirin?

If you don’t have mirin, you can substitute it with a mixture of rice vinegar and a little sugar, or use dry sherry or sake as alternatives.

Szechuan Chicken Recipe

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★★★★★

4.9 from 145 reviews

• Author: Thomas
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

Szechuan Chicken is a bold and flavorful stir-fry dish featuring tender chicken breast pieces marinated in a savory mixture and cooked with crisp bell peppers, onions, peanuts, and a spicy homemade Szechuan sauce. This recipe balances spicy, sweet, and salty elements typical of Sichuan cuisine, making it a perfect quick and vibrant weeknight meal served best over steamed rice.

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Ingredients

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Marinade

• ¼ cup soy sauce
• 2 tbsp cornstarch
• 1 tbsp mirin
• 1 tsp sesame oil
• 1½ lbs chicken breast, sliced into bite-sized pieces

Stir-Fry

• 3 tbsp vegetable oil
• ½ onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 10–15 dried Thai red chilis (or substitute 1–2 tbsp chili garlic sauce)
• 3 cloves garlic, minced
• 1/3 cup peanuts
• 1 batch homemade Szechuan sauce
• Chopped green onion for garnish

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Instructions

1. Whisk Marinade: In a bowl, whisk together the soy sauce, cornstarch, mirin, and sesame oil until smooth. Add in the sliced chicken pieces and toss to coat evenly. Let the chicken marinate for 20-30 minutes, allowing the flavors to infuse and the cornstarch to tenderize the meat.
2. Cook Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated chicken in a single layer and cook for 2-3 minutes per side until the chicken is cooked through and lightly browned. Remove the chicken and place it on a plate.
3. Prepare Vegetables: Ensure all vegetables are dry to avoid steaming. Add the sliced onion, green and red bell peppers, and dried Thai chilis to the same skillet. Stir-fry for a few minutes until they are browned and have softened slightly. Add the minced garlic and cook for another minute to release its aroma.
4. Combine Ingredients: Return the cooked chicken to the skillet. Add the peanuts and toss everything together with the vegetables to combine evenly.
5. Add Szechuan Sauce: Pour in the homemade Szechuan sauce and stir well. Cook for an additional 1-2 minutes until the sauce thickens and coats all the ingredients thoroughly.
6. Serve: Remove from heat and sprinkle chopped green onion on top for freshness and a touch of color. Serve immediately with steamed rice for a complete meal.

Notes

• Make sure vegetables are completely dry before stir-frying to get a proper sear and to prevent steaming.
• You can substitute dried Thai red chilis with chili garlic sauce if unavailable, adjusting quantity to your spice preference.
• Use fresh homemade Szechuan sauce or a good-quality store-bought version for authentic flavor.
• This dish pairs perfectly with steamed jasmine or basmati rice.
• Leftovers keep well for up to 2 days refrigerated and can be reheated in a skillet or microwave.

• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Sichuan

Keywords: Szechuan Chicken, spicy chicken stir fry, Sichuan cuisine, Chinese stir fry, chicken with peanuts, Szechuan sauce recipe