Szechuan Chicken Recipe

This Szechuan chicken recipe features succulent and crispy chicken bites drenched in a flavorful sweet and spicy sauce. Ready in just 15 minutes and tastes like takeout! Watch the video below to see how I make it in my kitchen.

Course Main Course

Cuisine Asian

Prep Time 1

Cook Time 15

Total Time 16

Servings servings

Calories 265kcal

Author Arman Liew

Ingredients

1 pound chicken breast skinless
1/4 cup cornstarch
1 tablespoon oil
1 tablespoon ginger minced
2 cloves garlic minced
1 large yellow onion quartered
2 large bell peppers sliced
15 small Dried chilis optional
1 teaspoon Sichuan peppercorns optional

Szechuan style sauce

1/4 cup rice wine vinegar
1/4 cup soy sauce
1 tablespoon hoisin sauce
1/4 cup + 1 tablespoon water
3 tablespoons brown sugar
1 tablespoon cornstarch

Instructions

Add the chicken in a ziplock bag with the cornstarch and mix together until combined.
Make the sauce by whisking together the rice wine vinegar, soy sauce, hoisin sauce, water, brown sugar, and cornstarch in a small bowl.
Add the oil to a non-stick pan or skillet and place it over medium heat. Once hot, add the chicken and cook for 4-5 minutes, until crispy. Remove from the heat.
To the same pan, add the ginger and garlic and cook until fragrant. Add the onion and bell peppers and cook until tender.
Add the chicken back into the pan and then drizzle the sauce on top. Cook everything together until the sauce has thickened.

Video

Notes

TO STORE: Place leftovers in an airtight container. It will last 3 to 4 days in the fridge.

TO FREEZE: Place the cooked and cooled chicken stir fry in an airtight container and place it in the freezer for up to 6 months.

TO REHEAT: Reheat leftover Szechuan chicken in a non-stick pan over low to medium heat. You can also reheat the chicken in the microwave.

Nutrition