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Top view of a plate of Szechuan chicken with colorful vegetables and peanuts, served on a bed of rice, surrounded by small bowls of garnishes.
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Szechuan Chicken

When I want a hot and spicy stir fry, this Szechuan Chicken recipe is my go-to. Fresh bell peppers, onions, Thai chilis, and tender chicken are stir-fried to perfection and then tossed with crunchy peanuts for the ultimate texture and taste. 
Prep Time40 minutes
Cook Time15 minutes
Total Time55 minutes
Course: Dinner, Lunch
Cuisine: Chinese
Servings: 4 servings
Author: Krista Teigan

Equipment

  • 1 Dutch Oven or Wok

Ingredients

  • 1/4 cup soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon mirin
  • 1 teaspoon sesame oil
  • 1 1/2 pounds chicken breast* sliced into bite-sized pieces
  • 3 tablespoons vegetable oil
  • 1/2 onion sliced
  • 1 green bell pepper** sliced
  • 1 red bell pepper sliced
  • 10-15 dried Thai red chilis substitute 1-2 tablespoon chili garlic sauce
  • 3 cloves garlic minced
  • 1/3 cup peanuts
  • 1 batch of homemade Szechuan sauce
  • Chopped green onion

Instructions

  • In a bowl, whisk together the soy sauce, cornstarch, mirin, and sesame oil. Add in the chicken, and let it sit for 20-30 minutes.
    1/4 cup soy sauce, 2 tablespoons cornstarch, 1 tablespoon mirin, 1 teaspoon sesame oil, 1 1/2 pounds chicken breast*
    Raw chicken marinating in a bowl surrounded by bowls of sliced onions, bell peppers, dried chili peppers, and sauce ingredients.
  • Heat the vegetable oil in a large skillet over medium high heat. Once heated, add in the chicken pieces, and cook for 2-3 minutes per side until cooked through. Place the cooked chicken on a plate.
    3 tablespoons vegetable oil
    Cooked chicken pieces in a white skillet, surrounded by bowls of sliced vegetables, dried chili peppers, peanuts, and green onions.
  • Make sure all veggies are dry before adding them to the wok to avoid steaming instead of stir-frying. Add the onion, bell peppers, and Thai chilis to the same skillet, and cook for a few minutes until browned and softened. Add in the garlic and cook for another minute.
    1/2 onion, 1 green bell pepper**, 1 red bell pepper, 10-15 dried Thai red chilis, 3 cloves garlic
    Bell peppers and onions being stir-fried in a skillet with dried chili peppers, surrounded by bowls of peanuts and sauce.
  • Add the chicken back to the skillet along with the peanuts, and toss with the vegetables.
    1/3 cup peanuts
    Cooked chicken, vegetables, and peanuts mixed together in a skillet, showing a vibrant Szechuan chicken dish.
  • Pour in the Szechuan sauce and stir to combine. Cook for another 1-2 minutes until the sauce thickens.
    1 batch of homemade Szechuan sauce
    Szechuan sauce being poured into a skillet filled with cooked chicken, vegetables, and peanuts, highlighting the final cooking step.
  • Sprinkle with chopped green onion, and serve with rice.
    Chopped green onion

Notes

*Slice the chicken into uniform bite-sized pieces for even cooking and better texture.
**Cut the bell peppers and onions into similar-sized pieces and cook them until crisp-tender to maintain a good texture.

Nutrition

Serving: 1serving | Calories: 480kcal | Carbohydrates: 36g | Protein: 33g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 3169mg | Potassium: 439mg | Fiber: 4g | Sugar: 18g | Vitamin A: 1146IU | Vitamin C: 83mg | Calcium: 68mg | Iron: 3mg