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Szechuan Chicken Recipe

Spice up your dinner with this bold and flavorful Szechuan Chicken recipe! Made with tender chicken, vibrant vegetables, and a savory, spicy sauce, it’s a restaurant-style dish you can make at home.
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Equipment

  • Large skillet or wok
  • Knife and cutting board
  • Mixing bowls
  • Whisk
  • Spatula or wooden spoon

Ingredients
  

  • For the Chicken:
  • 1 lb boneless skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • For the Sauce:
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon sugar
  • ½ cup chicken broth
  • 1 teaspoon cornstarch mixed with 1 tablespoon water for slurry
  • For the Stir-Fry:
  • 2 tablespoons vegetable oil
  • 2 garlic cloves minced
  • 1- inch piece of ginger minced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 small onion sliced
  • 1 tablespoon Szechuan peppercorns or red chili flakes for spice
  • 4-5 dried red chilies optional

Instructions
 

  • Marinate the Chicken
  • Toss the chicken pieces with soy sauce and cornstarch in a bowl. Let marinate for 15 minutes while you prepare the other ingredients.
  • Prepare the Sauce
  • In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, sugar, and chicken broth. Set aside.
  • Cook the Chicken
  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden and fully cooked, about 5-7 minutes. Remove and set aside.
  • Sauté Aromatics
  • Add the remaining oil to the skillet. Sauté the minced garlic, ginger, Szechuan peppercorns, and dried chilies (if using) until fragrant, about 1 minute.
  • Stir-Fry Vegetables
  • Add the bell peppers and onion to the skillet. Stir-fry for 3-4 minutes until tender-crisp.
  • Combine and Cook
  • Return the cooked chicken to the skillet. Pour in the sauce and stir to coat everything evenly. Add the cornstarch slurry and simmer for 2-3 minutes until the sauce thickens.
  • Serve
  • Remove from heat and serve hot over steamed rice or noodles.