Szechuan Chicken Recipe: Spicy Sichuan Stir-Fry with Chili and Garlic

Spicy and sweet, this Szechuan Chicken is a quick, healthy dinner full of colorful vegetables, dried chilies, and tender cubes of juicy chicken.

An Easy Asian-Inspired Dinner Idea

If you like bold, spicy flavors, Szechuan dishes are a go-to. This version captures that takeout-style heat and sweetness at home using simple, wholesome ingredients. It’s fast to prepare, satisfying, and packed with vegetables and protein.

What You’ll Need

These ingredients create a balanced stir-fry with a glossy, flavorful sauce. Adjust the chilies to taste for milder or hotter results.

For the Stir-Fry:

• Oil: ¼ cup vegetable oil or another neutral oil, divided.
• Chicken: 1½ lbs chicken breasts, trimmed and cut into cubes.
• Cornstarch: Helps give the chicken a silky texture; use to coat the chicken.
• Onion & Bell Peppers: ½ yellow onion, 1 green bell pepper, and 1 red bell pepper, cut into 1-inch chunks.
• Small Dried Chilies: About 15 (use fewer for a milder dish).
• Garlic: 2 teaspoons minced.
• Ginger: 2 teaspoons minced fresh ginger.
• Salt & Pepper: To taste.
• Sesame Seeds: Optional, for garnish.

For the Sauce:

• Soy Sauce: ¼ cup.
• Hoisin Sauce: 2 tablespoons.
• Sesame Oil: 2 tablespoons for aroma and flavor.
• Brown Sugar: 1½ tablespoons (or honey/maple syrup).
• Cornstarch: 1 tablespoon to thicken the sauce.
• Chicken Broth: ⅓ cup to loosen and finish the sauce.

How to Make Szechuan Chicken

Once everything is prepped, the stir-fry cooks very quickly. Have all ingredients measured and ready.

1. Prep the chicken: Place cubed chicken in a bowl, sprinkle with cornstarch and toss to coat. Season with salt and pepper.
2. Cook the chicken: Heat 2 tablespoons oil in a large frying pan over medium-high heat. Add chicken and cook about 4 minutes per side until golden and cooked through. Remove and set aside.
3. Cook the vegetables: In the same pan, add remaining oil if needed and sauté the onion and bell peppers about 5 minutes until starting to soften. Add garlic, ginger, and dried chilies and cook 1 more minute.
4. Make the sauce: Whisk soy sauce, hoisin, sesame oil, brown sugar, cornstarch, and chicken broth in a small bowl until the sugar dissolves and cornstarch is smooth.
5. Combine and finish: Return the chicken to the pan, pour the sauce over the chicken and vegetables, and simmer 1–2 minutes until the sauce thickens and coats everything.
6. Serve: Garnish with sesame seeds if desired and serve over steamed rice.

Tips for Success

• Prep first: Cut all vegetables and measure the sauce before you start cooking so the stir-fry moves quickly.
• Control heat: Toasting dried chilies briefly in the oil releases flavor; remove or reduce quantity to tone down heat.
• Add texture: Toasted peanuts or cashews add crunch and contrast to the tender chicken and vegetables.
• Brighten the finish: A squeeze of lime or a few sliced scallions brightens the final dish.

Serving Suggestions

This stir-fry pairs perfectly with plain steamed rice. For a fuller meal, add simple sides like fried rice, potstickers, or a light soup. Keep other dishes mild to balance the Szechuan heat.

How to Store and Reheat Leftovers

• Store leftovers in airtight containers in the refrigerator for 3–4 days.
• Reheat gently in a covered skillet over low heat until warmed through to avoid overcooking the chicken.

More Asian Recipes

• Pad See Ew
• Instant Pot Mongolian Beef
• Easy Chicken Stir Fry