Szechuan Chicken Recipe

Overhead view of Szechuan Chicken in a black wok.

4.67 from 6 votes

Quick weeknight stir-fry with juicy chicken, crisp peppers, and a peppercorn-chili kick you can dial from mild to hot. Ready fast, built with pantry swaps, and finished in a glossy, restaurant-style sauce.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, lunch

Cuisine: American, Chinese

Servings:

Author: Kellie

Cost: $10

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

Place the chicken in a large bowl and set aside.
Season the cornstarch with salt and pepper. Pour the cornstarch over the chicken and toss to coat.
Heat the oil in a large wok or skillet over medium high heat. Shake off the excess cornstarch on the chicken and add it to the pan in batches being sure not to crowd the pan.
Cook the chicken until golden brown and no longer pink. Transfer to a platter and repeat with the remaining chicken.
Remove the last of the chicken from the pan and transfer to a platter.
Add the garlic and ginger to the pan. Cook for 1 minute.
Stir in the red chili peppers. Cook for an additional 1-2 minutes. Add the szechuan peppercorns and dry chilis, cook until crisp, approximately 1 minute.
Whisk together the soy sauce, rice wine vinegar, chili garlic sauce, sesame oil and mirin. Pour the sauce into the pan and stir, cooking for 30 seconds. Turn off the heat.
Return the chicken to the pan and toss to coat.
Sprinkle the chicken with the peanuts, scallions and sesame seeds. Serve immediately with rice, if desired.

Video

Notes

Heat dial: Mild (1–2 tsp chili-garlic paste), Medium (3–4 tsp or 6–8 dried chilies), Hot (10–15 dried chilies).
Peppercorns: Dry-toast 60–90 sec, cool, then grind; bloom in hot oil 20–30 sec for max aroma.
Batch sear: Work in batches to brown chicken—overcrowding = steaming.
Glaze check: Sauce should turn glossy in 60-90 sec; remove from heat before vegetables softens.
Protein/vegetable swaps: Chicken Thighs or chicken breasts; tofu works, too. Try broccoli, celery, or snap peas.
Nut options: Peanuts are classic; swap with cashews or omit for nut-free.
Sodium-smart: Use low-sodium soy; taste sauce before salting.
Equipment: Best in a wok or 12-inch skillet over high heat.
Storage: Refrigerate 3-4 days; reheat in a hot skillet 2-3 min to re-sauce.
Food safety: Reheat chicken to 165°F (74°C).

Nutrition