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This easy Szechuan Chicken recipe is a fiery, takeout-style stir-fry that is ready in just 25 minutes. Juicy chicken is tossed with dried chilies, Sichuan peppercorns and a sticky, spicy-garlicky sauce for that signature má-là heat. It is fast enough for a weeknight and easy to customize from mild to seriously spicy.
Table of Contents
- Kellie’s Note Let’s Get Fired Up
- Why My Szechuan Chicken Works
- Ingredients for Szechuan Chicken
- What Are Sichuan Peppercorns?
- How to Make Szechuan Chicken
- Tips for the Best Szechuan Chicken
- How to Adjust the Heat
- Szechuan Chicken Variations
- What is Szechuan Chicken?
- Storage, Reheating and Make-Ahead Tips
- Hunan Chicken vs. Szechuan Chicken
- Does Szechuan Chicken have vegetables?
- Substitute for Szechuan Peppercorns
- What to Serve with Szechuan Chicken
- Szechuan Chicken Recipe
- More Takeout Favorites to Make at Home
Kellie‘s Note
Let’s Get Fired Up
This Easy Szechuan Chicken recipe is my favorite take out Chinese food because it’s slightly spicy and seriously packed with flavor. I think it’s better than our local Chinese restaurants and it’s definitely healthier because it’s not deep fried or loaded with sodium.
It’s pretty close to an authentic Szechuan Chicken recipe in that it uses szechuan peppercorns for a hit of mild heat. We like to top ours with chopped peanuts kind of like General Tso’s Chicken and a sprinkle of sesame seeds for added crunch.
Why My Szechuan Chicken Works
- Ready in 25 minutes. This quick stir-fry is faster than ordering takeout and perfect for busy weeknights.
- Big flavor without deep frying. Cornstarch gives the chicken lightly crisp edges while keeping the recipe simple.
- Real Sichuan peppercorns. Toasting and blooming the peppercorns brings out their citrusy aroma and signature tongue-tingling flavor.
- Easy to customize. Adjust the chilies and peppercorns to make your Szechuan Chicken milder or turn up the heat.
- Pantry-friendly sauce. Soy sauce, rice vinegar, chili garlic sauce, sesame oil and mirin create a glossy, spicy sauce with ingredients that are easy to keep on hand.
Ingredients for Szechuan Chicken
You only need a handful of fresh ingredients plus a few Asian pantry staples to make this easy Szechuan Chicken recipe at home.
- Boneless skinless chicken – Chicken breast keeps the stir-fry lean, while boneless chicken thighs are a juicier substitute.
- Cornstarch – Creates a light coating that helps the chicken brown and gives the sauce something to cling to.
- Oil – Use olive oil or another neutral high-heat oil such as avocado or peanut oil.
- Garlic and ginger – Fresh aromatics give the stir-fry its bold flavor.
- Fresh red chilies – Fresno, serrano or red jalapeño peppers all work. Choose based on how much heat you like.
- Dried red chilies – Add smoky chile flavor and another layer of heat. Leaving them whole keeps them milder.
- Sichuan peppercorns – The signature ingredient in Szechuan Chicken. They have a citrusy aroma and create the distinctive tongue-tingling má-là sensation.
- Low-sodium soy sauce – Adds savory umami flavor while helping control the salt level.
- Rice vinegar – Adds acidity and balances the spicy sauce.
- Chili garlic sauce – Adds both chile heat and extra garlic flavor.
- Sesame oil – A small amount gives the sauce rich toasted flavor.
- Mirin – Adds subtle sweetness that balances the salty, spicy ingredients.
- Peanuts – Add crunchy texture. Cashews also work, or you can leave the nuts out.
- Scallions – Add fresh onion flavor and color.
- Sesame seeds – An easy finishing garnish that adds extra texture.
For the complete ingredient measurements, see the recipe card below.
What Are Sichuan Peppercorns?
Sichuan peppercorns, also called Szechuan peppercorns, are not actually peppercorns like black pepper. They are the dried husks of the prickly ash plant and have a bright, citrusy aroma with a distinctive tongue-tingling sensation known as má-là.
- Toast them first. Dry-toast whole Sichuan peppercorns in a skillet over medium heat for 60 to 90 seconds, just until fragrant. Let them cool before grinding.
- Bloom for even more flavor. Ground peppercorns can be bloomed briefly in hot oil before adding the sauce to bring out their aroma.
- Adjust to taste. Start with a smaller amount if you are new to Sichuan peppercorns and increase them for a stronger numbing sensation.
- There is no exact substitute. Regular black pepper will not give you the same citrusy flavor or tingle. If you cannot find Sichuan peppercorns, you can leave them out. For a little of the bright citrus character, add a pinch of ground coriander and fresh lemon zest, then adjust the chilies to taste.
How to Make Szechuan Chicken
Have all of your ingredients ready before you start. Once the pan is hot, this Szechuan Chicken stir-fry comes together quickly.
- Coat the chicken. Toss the chicken with seasoned cornstarch until every piece is lightly coated.
- Sear in batches. Heat the oil in a wok or large skillet over medium-high heat. Shake off any excess cornstarch and cook the chicken in batches until golden brown and cooked through.
- Cook the aromatics. Add the garlic and ginger and cook briefly until fragrant. Stir in the fresh chilies, dried chilies and Sichuan peppercorns.
- Make the sauce. Whisk together the soy sauce, rice vinegar, chili garlic sauce, sesame oil and mirin.
- Glaze the chicken. Pour the sauce into the hot pan and cook just until glossy. Return the chicken to the pan and toss until evenly coated.
- Finish and serve. Sprinkle with chopped peanuts, scallions and sesame seeds. Serve immediately with rice or your favorite side dish.
Tips for the Best Szechuan Chicken
- Prep everything first. Stir-frying moves quickly, so chop the ingredients and mix the sauce before heating the pan.
- Coat the chicken right before cooking. Letting cornstarch-coated chicken sit too long can make the coating gummy instead of crisp.
- Use a hot pan. The chicken should sizzle as soon as it hits the skillet.
- Do not crowd the pan. Cook the chicken in batches so it browns instead of steaming.
- Watch the aromatics carefully. Garlic, ginger, chilies and peppercorns only need a short time in the hot pan before they become fragrant.
- Do not overcook the sauce. Remove the pan from the heat once the sauce is glossy and coats the chicken.
- Check for doneness. Chicken is safely cooked when the center reaches 165°F.
How to Adjust the Heat
Szechuan Chicken should have a noticeable kick, but you can easily adjust the spice level to suit your taste.
- For milder Szechuan Chicken: Use fewer fresh and dried chilies and keep the dried chilies whole.
- For medium heat: Use the recipe as written and adjust the chili garlic sauce to taste.
- For extra heat: Increase the chilies gradually or cut a few dried chilies open so the seeds can season the sauce.
- For more má-là spice: Increase the ground Sichuan peppercorns a little at a time.
Keep in mind that different varieties of fresh and dried chilies can vary dramatically in heat, so taste and adjust as you cook.
Szechuan Chicken Variations
This stir-fry is easy to customize with what you already have in the kitchen.
- Extra tang: Add a small splash of black vinegar at the end for a brighter finish.
- Chicken thighs: Swap chicken breast for boneless skinless thighs for extra juicy chicken.
- Tofu: Use pressed extra-firm tofu coated lightly with cornstarch for a meatless version.
- Pork: Thinly sliced pork also works well with the spicy sauce.
- Vegetables: Add broccoli, celery, snap peas, mushrooms or bell peppers.
- Nut-free: Leave out the peanuts.
- Cashews: Swap the peanuts for chopped cashews.
What is Szechuan Chicken?
Szechuan Chicken, also called Sichuan Chicken and sometimes spelled Schezwan Chicken, is known for bold chile heat and the distinctive citrusy, tongue-tingling flavor of Sichuan peppercorns.
There are many versions of the dish. Some traditional preparations are drier and heavily flavored with dried chilies, while restaurant and takeout-style versions may include vegetables and a glossy sauce.
My Szechuan Chicken recipe is a quick, weeknight-friendly version with lightly crisp chicken and a spicy-garlicky sauce that you can adjust from mild to hot.
Storage, Reheating and Make-Ahead Tips
- Refrigerator: Store leftover Szechuan Chicken in an airtight container for 3 to 4 days.
- Reheating: Reheat the chicken in a hot skillet for 2 to 3 minutes until heated through. The skillet does a better job of restoring the sauce and texture than the microwave.
- Food safety: Reheat leftover chicken to an internal temperature of 165°F.
- Freezing: For the best texture, I prefer to freeze the sauce separately and cook the chicken and vegetables fresh. This helps prevent the vegetables and coating from becoming soft after thawing.
- Make ahead: Mix the sauce up to 3 days in advance. You can also prep the chicken and vegetables the night before and refrigerate them separately until you are ready to cook.
Hunan Chicken vs. Szechuan Chicken
Both Hunan Chicken and Szechuan Chicken are known for bold chile flavor, but they are not the same dish. Szechuan cooking is especially associated with Sichuan peppercorns and their citrusy, numbing má-là sensation.
Recipes for both dishes vary widely, particularly in American Chinese restaurants, so the exact vegetables, sauces and heat levels can differ from one version to another.
Does Szechuan Chicken have vegetables?
It depends on the style of Szechuan Chicken you are making. Some versions focus primarily on chicken, dried chilies and Sichuan peppercorns, while restaurant-style stir-fries often include vegetables.
You can easily add broccoli, snow peas, bell peppers, mushrooms or other quick-cooking vegetables to this recipe. Just keep the pan hot and cook them until crisp-tender so they do not become soft.
Substitute for Szechuan Peppercorns
If you’re having trouble finding Szechuan Peppercorns, like I sometimes do, you can use regular whole peppercorns in their place. You won’t have the citrus-y, peppery heat but you will get a slight heat from the regular peppercorns. If you want to make it a little more spicy and you’re omitting the Szechuan Peppercorns, you can add a little extra Chili Garlic Paste.
What to Serve with Szechuan Chicken
Rice is the easiest way to round out this spicy stir-fry, but there are plenty of other options.
- Steamed white or jasmine rice
- Cauliflower rice
- Shrimp fried rice
- Asian-style slaw
- Szechuan green beans
- Steamed broccoli or bok choy
If you don’t want a spicy chicken dish, my family loves this Chicken Chop Suey! It’s a kitchen sink recipe in that just about whatever vegetables you have on hand will work perfectly! Or you can skip the chicken and make this easy Szechuan Shrimp!
Szechuan Chicken Recipe
Equipment
- 1 wok or skillet
- measuring cup
- measuring spoon
- chef's knife
- cutting board
Ingredients
- 1 lb boneless skinless chicken, cut into bite sized pieces
- 1/4 cup cornstarch
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp minced ginger
- 15 red chili peppers, chopped, serrano, fresno, red jalapenos would all work well but be mindful of the heat level if you’re sensitive to spice.
- 2 tbsp szechuan peppercorns
- 6 whole dried red chilis
- 1/2 cup low sodium soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp chili garlic sauce
- 2 tsp sesame oil
- 2 tsp mirin , sweet rice wine
- 1/4 cup chopped peanuts
- 1/4 cup chopped scallions
- 3 tbsp sesame seeds
Instructions
- Coat the chicken. Place the chicken in a large bowl. Season the cornstarch with salt and pepper, then toss with the chicken until evenly coated.
- Cook the chicken. Heat the oil in a large wok or skillet over medium-high heat. Shake the excess cornstarch from the chicken and add it to the pan in batches. Cook until golden brown and the center reaches 165°F. Transfer to a plate.
- Cook the aromatics. Add the garlic and ginger to the pan and cook for 30 to 60 seconds until fragrant.
- Add the chilies. Stir in the fresh red chilies, dried chilies and Sichuan peppercorns. Cook briefly until fragrant.
- Mix the sauce. Whisk together the soy sauce, rice vinegar, chili garlic sauce, sesame oil and mirin.
- Glaze. Pour the sauce into the pan and cook until it becomes glossy and lightly thickens.
- Finish. Return the chicken to the pan and toss until evenly coated.
- Serve. Sprinkle with peanuts, scallions and sesame seeds. Serve immediately with rice, if desired.
Video
Notes
- Sichuan peppercorns: Toast whole peppercorns in a dry skillet for 60 to 90 seconds until fragrant, then cool and grind before using.
- Adjust the heat: Use fewer chilies and keep dried chilies whole for less heat. Increase gradually for a spicier stir-fry.
- Batch cooking: Do not crowd the pan. Cooking the chicken in batches helps it brown instead of steam.
- Chicken: Chicken breast or boneless skinless chicken thighs both work.
- Vegetables: Broccoli, celery, snap peas, mushrooms or bell peppers can be added.
- Nut-free: Omit the peanuts or substitute another nut if desired.
- Lower sodium: Use low-sodium soy sauce and taste before adding extra salt.
- Storage: Refrigerate leftovers in an airtight container for 3 to 4 days.
- Reheating: Reheat in a hot skillet for 2 to 3 minutes until the chicken reaches 165°F.
- Make ahead: The sauce can be mixed up to 3 days in advance.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Takeout Favorites to Make at Home
If you love this Szechuan Chicken recipe, try one of these easy takeout-inspired dinners next:
- Super Easy Mongolian Beef Stir Fry
- Easy Beef Stir Fry with Noodles (SOOOO AMAZING!)
- Beef Broccoli and Quinoa Stir Fry
- Stir Fry Beef Peppers and Snow Peas
- 15 minute Pepper Steak
- Spicy Singapore Noodles with Shrimp
- Asian Style Pan Roasted Pork Chops
- Baked Chicken Teriyaki Casserole
- Moo Goo Gai Pan
- Chicken Lo Mein
So, whether you have a packed agenda during the week like us (but strangely….we have not much going on this week.) or a leisurely week to laze around, this easy Szechuan Chicken Stir Fry recipe is sure to please even the pickiest eater in your home.
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Yes, use the coriander and lemon zest swap and increase chilies slightly. It won’t be classic má-là, but it stays delicious.
Pan wasn’t hot enough or it was overcrowded. Sear chicken in batches, and keep veg to a single layer when possible.
Both work. Breasts cook fast but can dry out; thighs are more forgiving. Cut to similar sizes for even searing.
High heat, short time. Add veg after the chicken is mostly done; pull as soon as edges blister.
Use low-sodium soy sauce and skip added salt in the marinade; taste the sauce before salting.
We used fontana peppers, only 6, and this was WAY tooooo HOT. I used fewer dried red peppers also. I may try again w regular green and red peppers
I’m not familiar with fontana peppers but the type of pepper can definitely add a much more intense heat.
Can green jalapenos be used instead of red? There are several of these ingredients that are not in my pantry staples, but I’ll hang onto this recipe until I feel safe to leave my home. It sounds delicious! TY.
I am curious how this is a “healthy” recipe with 46% daily sodium intake with just one serving? I try to look for ideas on the internet to make healthy, lower fat and lower sodium meals. This would definitely not be something I would classify as healthy!
You can reduce the sodium by using low sodium soy sauce or less of it. It’s healthier than if you would order it from restaurant…..that’s for sure. So, you label it however you like.
My daughter is looking over my shoulder asking when we can make this for dinner! It looks and sounds amazing!!!
What a great dinner idea.
So stinking good! perfect weeknight meal
It really is!
This was DELICIOUS! Thank you!
Thank you! It’s one of our favorites!
such an easy delicious meal that’s packed with flavor the whole family loves!