Description

This flavorful Szechuan Chicken recipe features tender, bite-sized chicken pieces cooked in a spicy, tangy Szechuan sauce made with soy sauce, chili garlic, and aromatic spices. Perfectly complemented by crunchy peanuts and served over white rice or noodles, it's an easy and satisfying dish packed with authentic Asian flavors and a balanced heat level.

Ingredients

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For the Szechuan Chicken

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)

For the Szechuan Sauce

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)

For Serving

Cooked white rice or noodles
Spicy chili flakes

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Instructions

Marinate the Chicken: Add the chopped chicken to a large bowl. Pour in the soy sauce and season with salt and pepper. Toss everything together to coat evenly. Let the chicken marinate for 10 minutes to absorb the flavors.
Prepare the Szechuan Sauce: While the chicken marinates, whisk together all sauce ingredients except cornstarch in a small pot. Bring the mixture to a boil over medium heat, then reduce to a simmer and cook for 3 minutes to develop flavors.
Thicken the Sauce: Dissolve 1 tablespoon cornstarch in 2 tablespoons water until smooth. Stir this slurry into the simmering sauce and continue to cook, stirring constantly, until the sauce thickens, about 2-3 minutes. For a thicker sauce, use 2 tablespoons cornstarch and omit chicken stock. Remove from heat and set aside.
Cook the Chicken: Heat the sesame oil in a large pan over medium heat. Toss the marinated chicken with 1/2 cup corn starch until coated. Add the chicken to the pan and cook, stirring frequently, for 5-6 minutes or until fully cooked and slightly crispy. Remove chicken from pan and set aside.
Sauté the Vegetables and Peppers: Increase heat to medium-high. 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 vegetables, then stir for an additional 2 minutes to toast the nuts and spices.
Combine and Simmer: Return the cooked chicken to the pan with the vegetables and peppers. Pour in the prepared Szechuan sauce, reduce heat to low, and simmer for 5 minutes to allow all flavors to meld together.
Serve: Plate the Szechuan chicken over cooked white rice or noodles. Garnish with extra chopped peanuts and spicy chili flakes for added texture and heat. Enjoy immediately.

Notes

Calories are estimated without rice or noodles for serving.
For a milder dish, omit serrano and dried chile de arbol peppers.
You can substitute chicken thighs for a juicier texture.
Use fresh minced garlic and ginger if available for stronger flavor.
Cashews can be used instead of peanuts for garnish.
For gluten-free, substitute soy sauce with tamari or coconut aminos.
Adjust honey amount to control sauce sweetness.
Serve with steamed vegetables for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 392 kcal
Sugar: 8 g
Sodium: 920 mg
Fat: 15 g
Saturated Fat: 2.5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 85 mg