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Szechuan Chicken Recipe

Quick and EASY Szechuan Chicken & Rice is an easy dinner recipe using unique Chinese spices, like sichuan peppercorns and a vegetable stir fry.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4
Calories: 509 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

Szechuan Sauce:
  • 1/2 cup low sodium soy sauce
  • 2 tablespoons black vinegar or rice vinegar
  • 2 tablespoons brown sugar
  • 1 clove garlic , minced or grated
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon corn starch
  • 1/4 cup water
Chicken:
  • 1/2 cup corn starch
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1-2 pounds boneless skinless chicken breasts , trimmed and cut into 1 inch pieces
  • 2-3 tablespoons vegetable oil
Stir Fry:
  • 1 tablespoon vegetable oil
  • 1/2 cup white onion , sliced
  • 1/2 red bell pepper , cut into 1-inch pieces
  • 1/2 green bell pepper cut into 1-inch pieces
  • 1 cup sugar snap peas
  • ½ cup dried red chiles , optional
  • 1 tablespoon Sichuan peppercorns , optional*
  • 2 cloves garlic , minced
  • 1 teaspoon fresh ginger , minced

Instructions

For the Sauce:
    Cup of Yum
  1. In a small saucepan, whisk together the soy sauce, vinegar, brown sugar, garlic and crushed red pepper. Heat over low heat until small bubbles form.
  2. In a small mixing bowl, whisk together the cornstarch and water. Whisk into the hot sauce until fully combined and no lumps remain. Continue to heat for another 2-3 minutes or until the sauce starts to thicken and becomes glossy.
  3. Remove from the heat until ready to use.
For the Chicken:
  1. In a large mixing bowl, combine the cornstarch, salt and pepper until mixed. Add the chicken, tossing to coat. Remove chicken, tapping off excess cornstarch. Allow to sit on a plate for 10-20 minutes at room temperature.
  2. In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Working in batches, add the chicken to the hot oil, browning on all sides and cooking thoroughly. Using a slotted spoon, remove to a paper towel lined plate and continue with the rest of the chicken. You will only need all 3 tablespoons of vegetable oil if you use a full 2 pounds of chicken. For 1 pound, you’ll only need 2 batches and 2 tablespoons vegetable oil. When all of the chicken is browned, set aside.
For the Stir Fry:
  1. In a very large skillet, heat the vegetable oil over medium heat. When hot, add the onions, red pepper and green peppers. Saute for 3-4 minutes until they start to soften, but still have structure. Add the sugar snap peas and red chiles, if using, and Sichuan peppercorns. Saute for another 1 minute. Add the garlic and ginger, sauteing for another 1-2 minutes.
  2. Add the chicken back to the mixture, along with the sauce. Toss to coat evenly and heat for 2-3 minutes.
  3. When fully heated and coated, serve the chicken and stir-fry over rice.
  4. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition Information

Calories 509kcal (25%) Carbohydrates 84g (28%) Protein 28g (56%) Fat 7g (11%) Saturated Fat 3g (15%) Cholesterol 54mg (18%) Sodium 853mg (36%) Potassium 1168mg (33%) Fiber 9g (36%) Sugar 24g (48%) Vitamin A 3660IU (73%) Vitamin C 115.8mg (129%) Calcium 100mg (10%) Iron 3.7mg (21%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 509

% Daily Value*

Calories 509kcal 25%
Carbohydrates 84g 28%
Protein 28g 56%
Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 54mg 18%
Sodium 853mg 36%
Potassium 1168mg 25%
Fiber 9g 36%
Sugar 24g 48%
Vitamin A 3660IU 73%
Vitamin C 115.8mg 129%
Calcium 100mg 10%
Iron 3.7mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.