Szechuan Chicken

When I want a hot and spicy stir fry, this Szechuan Chicken recipe is my go-to. The homemade Szechuan sauce—packed with sweet, savory, and fiery flavors—comes together with simple, everyday ingredients. Fresh bell peppers, onions, Thai chilis, and tender chicken are stir-fried to perfection and then tossed with crunchy peanuts for the ultimate texture and taste.

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As a family that loves Chinese takeout, recreating restaurant favorites at home is always exciting, and this Szechuan chicken recipe has quickly become a star in our kitchen. I used my homemade Szechuan sauce to coat the tender chicken and crunchy vegetables and added peanuts for a crunchy texture. This recipe makes the perfect Chinese stir-fry chicken right at home.

Tips For Beginners

When making a stir-fry, it’s essential to have all your ingredients prepped and ready before turning on the stove. Stir-fries are cooked at high heat and come together in minutes, leaving little room for multitasking.
Adjust the balance of sweet, savory, and spicy to suit your palate. Add more sugar to the sauce if you prefer a sweeter sauce, or increase the Thai chilies for extra heat.

Szechuan Chicken

When I want a hot and spicy stir fry, this Szechuan Chicken recipe is my go-to. Fresh bell peppers, onions, Thai chilis, and tender chicken are stir-fried to perfection and then tossed with crunchy peanuts for the ultimate texture and taste.

Course Dinner, Lunch

Cuisine Chinese

Prep Time 40

Cook Time 15

Total Time 55

Servings servings

Calories 480kcal

Author Krista Teigan

Equipment

1 Dutch Oven or Wok

Ingredients

1/4 cup soy sauce
2 tablespoons cornstarch
1 tablespoon mirin
1 teaspoon sesame oil
1 1/2 pounds chicken breast* sliced into bite-sized pieces
3 tablespoons vegetable oil
1/2 onion sliced
1 green bell pepper** sliced
1 red bell pepper sliced
10-15 dried Thai red chilis substitute 1-2 tablespoon chili garlic sauce
3 cloves garlic minced
1/3 cup peanuts
1 batch of homemade Szechuan sauce
Chopped green onion

Instructions

In a bowl, whisk together the soy sauce, cornstarch, mirin, and sesame oil. Add in the chicken, and let it sit for 20-30 minutes.

1/4 cup soy sauce, 2 tablespoons cornstarch, 1 tablespoon mirin, 1 teaspoon sesame oil, 1 1/2 pounds chicken breast*
Heat the vegetable oil in a large skillet over medium high heat. Once heated, add in the chicken pieces, and cook for 2-3 minutes per side until cooked through. Place the cooked chicken on a plate.

3 tablespoons vegetable oil
Make sure all veggies are dry before adding them to the wok to avoid steaming instead of stir-frying. Add the onion, bell peppers, and Thai chilis to the same skillet, and cook for a few minutes until browned and softened. Add in the garlic and cook for another minute.

1/2 onion, 1 green bell pepper**, 1 red bell pepper, 10-15 dried Thai red chilis, 3 cloves garlic
Add the chicken back to the skillet along with the peanuts, and toss with the vegetables.

1/3 cup peanuts
Pour in the Szechuan sauce and stir to combine. Cook for another 1-2 minutes until the sauce thickens.

1 batch of homemade Szechuan sauce
Sprinkle with chopped green onion, and serve with rice.

Chopped green onion

Notes

*Slice the chicken into uniform bite-sized pieces for even cooking and better texture.

**Cut the bell peppers and onions into similar-sized pieces and cook them until crisp-tender to maintain a good texture.

Nutrition

How to Cook Szechuan Chicken Step by Step

Marinade the Chicken: In a large bowl, whisk together ¼ cup soy sauce, 2 tbsp cornstarch, 1 tbsp mirin, and 1 tsp sesame oil. Add 1 ½ pounds of chicken breasts sliced into bite-sized pieces. Marinate for at least 30 minutes.

Raw chicken marinating in a bowl surrounded by bowls of sliced onions, bell peppers, dried chili peppers, and sauce ingredients.

Cook the Chicken: Heat a wok or large skillet with 3 tbsp vegetable oil over medium-high heat. Once the oil is hot, add the marinated chicken pieces and cook for 2-3 minutes per side until cooked through. Once cooked, place the chicken to the side.

Cooked chicken pieces in a white skillet, surrounded by bowls of sliced vegetables, dried chili peppers, peanuts, and green onions.

Fry the Vegetables: Make sure all veggies are dry before adding them to the wok to avoid steaming. Add onion, bell peppers, and Thai chilis to the same skillet, and cook for a few minutes until browned and softened. Add in the garlic and cook for another minute. Add ½ cup sliced onion, 1 sliced green pepper, 1 sliced red pepper, and 10-15 dried Thai red chilis. Cook for a few minutes until browned and slightly softened. You still want a little crunch. Add 3 minced garlic cloves and cook for 1 more minute until the garlic is fragrant.

Bell peppers and onions being stir-fried in a skillet with dried chili peppers, surrounded by bowls of peanuts and sauce.

Add the Chicken and Peanuts: Add the cooked chicken back into the pan and add ⅓ cup of peanuts. Toss the chicken and peanuts with the stir-fried vegetables.

Cooked chicken, vegetables, and peanuts mixed together in a skillet, showing a vibrant Szechuan chicken dish.

Add the Sauce: Pour in 1 batch of the homemade Szechuan sauce and stir to fully combine. Cook for another 1-2 minutes to allow the sauce to thicken.

Szechuan sauce being poured into a skillet filled with cooked chicken, vegetables, and peanuts, highlighting the final cooking step.

Finish and Serve: Finish each serving with a sprinkling of chopped green onion, serve over rice or noodles, and enjoy!

A colorful skillet of Szechuan chicken with vibrant vegetables, peanuts, and a wooden spatula, ready to serve.

Serving Suggestions

I usually serve this spicy Chinese chicken over fluffy basmati rice or toss it with cooked lo mein or rice noodles for a comforting, low-carb meal. Szechuan chicken is the perfect one-pan meal for your busy weeknights or for dinner parties.