Name: Spicy Szechuan Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 pound chicken breast chopped into bite-sized pieces; 1/4 cup soy sauce; Salt and pepper to taste; 1/2 cup corn starch; 1 tablespoon sesame oil; 1 large bell pepper chopped; 2 serrano peppers chopped (optional for extra spicy); 10 dried chile de arbol peppers (optional for extra spicy); 1 tablespoon Szechuan peppercorns; 1/4 cup peanuts chopped (plus more for garnish); 1/4 cup soy sauce; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon ground ginger; 1 tablespoon honey; 1 tablespoon chili garlic sauce; 1 teaspoon garlic powder; 1 teaspoon crushed red pepper flakes; 1-2 tablespoons cornstarch; 1/2 - 1 teaspoon Szechuan peppercorns lightly toasted and ground; 1/2 - 1 teaspoon Chinese five spice; 1/2 cup chicken stock (optional); 1 teaspoon sriracha (optional); Cooked white rice or noodles; Spicy chili flakes

If you’re craving a dish that bursts with bold flavors and a tantalizing kick, you’re in the right place. This Spicy Szechuan Chicken Recipe is a perfect blend of tender chicken, crunchy peanuts, and that signature numbing heat from Szechuan peppercorns. Trust me, it’s a kitchen favorite you’ll want to make again and again.

The image shows a close-up view of a pan filled with stir-fried pieces of brown-colored meat coated in a shiny sauce, mixed with bright red dried chili peppers scattered throughout. Chopped green and orange bell peppers add vibrant colors and a slightly crisp texture, while small pieces of chopped green onions and pale peanuts are sprinkled on top as garnishes. The pan has a dark, textured surface with a honeycomb pattern, and the dish looks hot and freshly cooked. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Szechuan Chicken Recipe
Top Tip
How to Serve Spicy Szechuan Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Szechuan Chicken Recipe

Why You'll Love This Recipe

I remember the first time I made this spicy Szechuan chicken—it instantly became a go-to for busy weeknights. The flavors are intense but balanced, and the process is straightforward enough even if you’re new to Asian cooking.

Authentic Flavors: Szechuan peppercorns and dried chilies create that classic numbing spice you crave.
Quick and Easy: Ready in just 25 minutes, perfect for a speedy dinner fix.
Versatile Serving: Serve it over white rice or noodles to suit your mood.
Customizable Heat: Add or skip extra peppers for your perfect spice level.

Ingredients & Why They Work

The beauty of this recipe lies in using pantry staples and fresh aromatics to build layers of flavor. When shopping, look for fresh bell peppers and quality chicken breast — and don’t skip the Szechuan peppercorns if you want that authentic zing.

Flat lay of fresh raw chicken breast pieces next to a small white bowl of dark soy sauce, whole uncracked brown eggs, a large vibrant red bell pepper chopped, two bright green serrano peppers sliced, a handful of dried red chile de arbol peppers, whole Szechuan peppercorns scattered, chopped raw peanuts in a small white bowl, a small white bowl containing golden sesame oil, fresh minced ginger roots, a small white bowl of honey with a honey dipper removed, a small white bowl of fiery red chili garlic sauce, a small white bowl of crushed red pepper flakes, small white bowl with ground Chinese five spice, a small white bowl of rice vinegar, small white bowl with cornstarch powder, and a portion of cooked white rice arranged neatly with perfect symmetry — no utensils, no packaging, no duplicates, all ingredients fresh and natural, simple white ceramic bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breast: Tender and lean, perfect for quick cooking and soaking up the sauce.
Soy sauce: Adds that salty umami depth essential to the sauce and marinade.
Salt and pepper: Basic but necessary seasonings for balance.
Corn starch: Key for coating the chicken and thickening the sauce to the perfect consistency.
Sesame oil: A fragrant oil that elevates the dish’s aroma and flavor.
Bell pepper: Adds crunch and sweetness to contrast the spicy sauce.
Serrano peppers: Optional but great for those who want an extra spicy punch.
Dried chile de arbol peppers: Adds smoky heat and a classic depth to the stir-fry.
Szechuan peppercorns: The signature numbing spice that defines the dish’s unique flavor profile.
Peanuts: Provide a delightful crunchy texture and nutty flavor, plus extra for garnish.
Rice vinegar: Brightens the sauce with a touch of acidity.
Ground ginger: Offers a warm, zesty kick—fresh is even better if you have it.
Honey: Balances the heat with a bit of natural sweetness.
Chili garlic sauce: Packs bold, spicy, and garlicky flavor into the mix.
Garlic powder: Adds depth; fresh garlic works for a punchier taste.
Crushed red pepper flakes: Boosts overall heat level.
Chicken stock: Optional, for a slightly thinner, richer sauce.
Sriracha: Optional for an extra layer of spicy flavor.
Cooked white rice or noodles: The perfect base to soak up all that delicious sauce.
Spicy chili flakes: A finishing touch for those who love more heat on their plate.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Spicy Szechuan Chicken Recipe is wonderfully versatile, letting you dial up or down the heat and customize ingredients to suit your taste buds or dietary preferences. Whether you want it milder, more aromatic, or with a crunchier texture, it’s easy to make it truly your own!

Milder Heat: If you’re sensitive to spice, simply leave out the serrano and dried chile de arbol peppers. I’ve tried this on several occasions with my family and it’s still packed with flavor, just a lot gentler on the palate.
Juicier Chicken: While the recipe calls for chicken breast, swapping in chicken thighs adds a richer texture and keeps the chicken moist. I often do this during colder months for a heartier feel.
Gluten-Free Twist: Replace soy sauce with tamari or coconut aminos to make this dish gluten-free. I tested this once for a friend, and the taste remained authentically delicious.
Nut Alternatives: Don’t have peanuts? Cashews work beautifully as a substitute and add a slightly sweeter crunch. I like to switch it up depending on what’s in my pantry.
Fresh Ingredients: Using fresh minced garlic and ginger instead of powders gives the sauce a more vibrant flavor profile. It’s a small switch that elevates the dish nicely.
Serve it Up: While white rice or noodles are classic, you can also serve this over steamed veggies or cauliflower rice for a low-carb option.

Step-by-Step: How I Make Spicy Szechuan Chicken Recipe

This image shows a white plate with two main layers. One side has plain white rice, soft and fluffy. The other side has a thick stir-fry of dark brown crispy pieces, likely meat, mixed with bright green and orange bell peppers cut into chunks, and whole dried red chilies. The stir-fry looks glossy with sauce and small pieces of spices, and a silver fork rests on the plate near the food. The plate is on a white marbled surface with some dried red chili pieces scattered around. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken for Maximum Flavor

Start by adding the bite-sized chicken pieces into a large bowl. Pour in ¼ cup soy sauce and sprinkle with salt and pepper. Toss everything thoroughly so the chicken is well coated. Let it sit for 10 minutes. This short marinating time is perfect—it infuses the chicken with flavor without making it soggy.

Step 2: Simmer the Szechuan Sauce

While the chicken marinates, whisk together all Szechuan sauce ingredients except the cornstarch in a small pot. Bring it to a boil over medium heat, then reduce it to a gentle simmer for 3 minutes. You'll notice the sauce becoming fragrant and the flavors starting to meld beautifully—this is the aromatic heart of the dish.

Step 3: Get the Sauce to Just the Right Thickness

Make a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons water until smooth. Stir this into the simmering sauce and keep stirring for 2-3 minutes as the sauce thickens. Want a thicker sauce? Use 2 tablespoons of cornstarch and omit the chicken stock. Remove the pot from heat and set aside—your sauce is ready to coat all the chicken.

Step 4: Cook the Chicken Until Perfectly Crispy

Heat 1 tablespoon sesame oil in a large pan over medium heat. Toss the marinated chicken pieces with ½ cup corn starch, coating them evenly. Add the chicken to the pan and cook, stirring frequently, for about 5-6 minutes. You want the chicken cooked through with slightly crispy edges—that satisfying crunch makes all the difference here. Once done, transfer the chicken to a plate and set it aside.

Step 5: Sauté Vegetables and Peppers to Build Flavor Layers

Turn up the heat to medium-high and add chopped bell pepper, serrano peppers, dried chile de arbol peppers, Szechuan peppercorns, and chopped peanuts to the pan. Cook for 5 minutes to soften the peppers and build flavor, then continue stirring for another 2 minutes to toast the nuts and spices—this step releases a wonderful aroma that signals you’re close to dinner time.

Step 6: Bring It All Together and Simmer

Return the cooked chicken to the pan with your sautéed veggies. Pour in the warm Szechuan sauce, reduce heat to low, and let everything simmer gently for 5 minutes. This simmer time lets the sauce thicken further and allows all those bold, spicy, and tangy flavors to marry perfectly.

Step 7: Serve and Enjoy Your Creation

Spoon the spicy Szechuan chicken over a bed of fluffy white rice or your favorite noodles. Garnish generously with extra chopped peanuts and a pinch of spicy chili flakes to add texture and an extra kick. Serve hot and enjoy this authentic, flavorful meal that’s ready in just 25 minutes. Bon appétit!

Top Tip

Mastering the Spicy Szechuan Chicken Recipe comes down to a few key tricks that elevate it from good to unforgettable. Here are my favorite tips to get that perfect balance of heat, texture, and flavor every time.

Marinate with Care: Letting the chicken soak in soy sauce with a pinch of salt and pepper for a full 10 minutes really deepens the flavor right at the start.
Sauce Thickness Matters: I learned that dissolving cornstarch well before adding it to the sauce helps avoid clumps and gives that glossy finish we all love.
Toast Those Peppers and Peppercorns: Cooking dried chile de arbol peppers, serranos, and Szechuan peppercorns just enough to release their aroma makes all the difference in balancing bold heat with fragrance.
Don’t Overcrowd the Pan: Giving chicken pieces enough room while frying helps them crisp up beautifully instead of steaming, which keeps the texture delightful.

How to Serve Spicy Szechuan Chicken Recipe

The image shows two side-by-side views of a black wok with silver handles placed on a white marbled surface. In the left view, there are bite-size pieces of cooked golden brown chicken scattered in the center of the wok, with some browning visible on the pieces. In the right view, the wok contains chopped bell peppers in bright green and vibrant orange colors evenly spread in the middle. The wok’s interior has a subtle honeycomb texture, adding detail to the cooking surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For finishing touches, I love sprinkling extra chopped peanuts or cashews to add crunch and nuttiness. A dash of spicy chili flakes works wonders to amp the heat if you’re feeling adventurous. Fresh cilantro or sliced green onions give a cool, fresh contrast to the saucy chicken.

Side Dishes

This dish pairs perfectly with steamed white rice or simple boiled noodles that soak up the vibrant sauce. To round out your meal, try serving with steamed broccoli, sautéed bok choy, or a crisp Asian slaw for some refreshing crunch.

Make Ahead and Storage

Storing Leftovers

Place leftover Spicy Szechuan Chicken in an airtight container and store it in the refrigerator for up to 3 days. The flavors will continue to deepen, making for tasty leftovers!

Freezing

If you'd like to freeze it, allow the chicken to cool completely, then package it in a freezer-safe container or zip-top bag for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently in a skillet over medium heat to preserve the crispy texture of the chicken. Stir occasionally until warmed through. You can also microwave it, but the skillet method helps keep that signature crunch.

Frequently Asked Questions:

Is Szechuan Chicken very spicy?

It can be as spicy as you like! This Spicy Szechuan Chicken Recipe includes optional serrano and dried chile de arbol peppers for extra heat, but you can easily omit or reduce these peppers to suit your taste.

Can I use chicken thighs instead of breast?

Absolutely! Chicken thighs work great and offer a juicier, more tender texture. Just chop them into bite-sized pieces the same way as the chicken breast.

What can I serve with Spicy Szechuan Chicken?

This dish is fantastic over steamed white rice or noodles. For a balanced meal, add steamed or sautéed vegetables like broccoli, bok choy, or snap peas.

How do I store leftovers properly?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To keep texture best, reheat gently on the stovetop.

Final Thoughts

Cooking this Spicy Szechuan Chicken Recipe never fails to bring bold flavors and a little spark to the dinner table. It’s quick enough for weeknights yet impressive enough for company. With its harmonious balance of heat, tang, and crunch, it’s a dish I return to again and again—hope it becomes a favorite in your kitchen too!