This Szechuan Chicken Stir fry is fast and flavorful! Made in under 30 minutes, with Szechuan (Sichuan) peppercorns, dried red chilies, thinly sliced chicken, and your choice of veggies!
Here’s a recipe we learned to make in Shanghai, China: Szechuan Chicken! What I love about this recipe is how easy it is. Yet, it is not lacking in flavor or authenticity. You can make it mild or spicy and customize the veggies based on the season or what’s in the fridge. Every time I make this dish, it brings back many happy food memories of that trip to China. Someday, I hope to go back. If you rather bake it in the oven, try this Sheet-Pan version!
Why You’ll Love This
- Quick, 30-minute recipe! A weeknight-friendly Szechuan Chicken Stir Fry that comes together in 15 minutes once the veggies and chicken are prepped and the sauces are made.
- Easy, yet packed with flavor. This is an easy recipe that anyone can toss together! Though the process and ingredients are quite simple, the flavors are still complex and interesting. The homemade Szechuan sauce really makes this dish come alive.
- Incredibly versatile! You can customize your spice level, as well as choose any veggies to include in the stir fry. Use what’s in season or opt for what you already have in the fridge!
Szechuan Chicken Ingredients
- Chicken breast: Thinly sliced, keeps the cooking time short, while absorbing the flavors of the sauce and spices.
- Stir-fry vegetables: Use anything you’d like! The veggies contribute texture, flavor, and color to the dish, adding freshness and varying degrees of crunch.
- Cornstarch: Used as a coating for the chicken and a light thickener for the sauce.
- Soy sauce: Adds saltiness and an umami depth of flavor to the dish, enhancing the overall savoriness. GF liquid aminos can be used instead. Use low-sodium soy sauce if you wish.
- Sesame oil: Adds a nutty and aromatic flavor to the dish, providing a distinct richness and depth to the Szechuan chicken.
- Maple syrup: Adds sweetness to balance the savory and spicy elements of the dish. You can substitute honey or brown sugar.
- Rice vinegar: Rice wine vinegar offers a tangy acidity that brightens the overall flavor profile of the sauce.
- Sesame oil: Enhances the depth of flavor with its nutty and aromatic characteristics.
- Shaoxing wine (Chinese cooking wine): Adds complexity and depth of flavor to the sauce. You can substitute with mirin.
- Garlic and Ginger: Provide warmth and umami, adding aromatic complexity.
- Sriracha, chile-garlic paste, or sambal olek: Introduces heat and a distinct spiciness to the sauce, balancing the other flavor components.
- High-heat oil (peanut, coconut, avocado): Used for stir-frying and adds a subtle nuttiness while providing a high smoke point, ideal for cooking at high temperatures.
- Dried red chilies: Bring heat and a smoky depth to the dish, enhancing its spicy profile.
- Szechuan peppercorns (Sichuan peppercorns): Provide a distinctive numbing and tingling sensation, enhancing the overall Szechuan flavor profile. You can sub regular peppercorns.
- Scallions: Contribute a mild onion flavor and a pop of fresh green color to the dish.
- Toasted cashews or toasted peanuts: Add crunch, richness, and a toasty flavor to complement the dish.
- Toasted sesame seeds: Enhance the visual appeal and add a subtle nutty flavor to the finished dish.
How to Make Szechuan Chicken Stir Fry
Prep the chicken: Slice chicken into thin, ¼-inch thick slices, then cut into 1-inch size pieces. Place in a bowl and toss with sprinkle with corn starch, soy sauce, and sesame oil, mix well to coat, and Set aside.
Make the stir fry sauce: Whisk the Szechuan Sauce ingredients together in a small bowl. This can be done in advance.
Prep the veggies: Prep any veggies you want to use by cutting them very thinly. If using broccolini, split the stems in half lengthwise or quarters and pull apart the florets so they are small and cook fast and even.
Stir fry: Place everything near the stove because the stir fry will go quickly. Turn your hood on. Heat half the oil in a wok (or large skillet) over medium heat. Give the veggies a quick stir-fry for a few minutes, until tender-crisp, then set them aside.
Add the remaining oil and the red chillies and Szechuan peppercorns, and stir for 15 seconds. Using tongs, add the chicken, spreading it out into a single layer, and cook until golden, then flip the pieces, cooking until the other side is golden, a few minutes on each side.
Pour in the Szechuan sauce and simmer for 1-2 minutes. Double-check that your chicken is cooked through.
Add the cooked veggies, green onions and cashews, stirring 1 minute or until warmed through, sprinkle with sesame seeds and serve!
Serving Suggestions
You can enjoy this Szechuan Chicken Stir Fry as is for a healthy, low-carb meal, or serve with steamed jasmine rice, cauliflower rice, or rice noodles.
Storage & Reheating
Store leftover stir fry in the refrigerator in an airtight container for up to 4 days. To reheat, warm on the stovetop in a pan with a little bit of oil.
You can store in the freezer for 3 months. Let thaw in the fridge overnight then use a little broth to reheat in the microwave or on the stove.
Expert Tips
- Prep all of your ingredients first. Get everything prepped and next to your stove so you can move quickly and efficiently once the stir-fry begins cooking.
- Make the stir-fry sauce ahead of time. If you wish to save even more time while making this recipe, prep the stir-fry sauce in advance!
- Adjust your heat level. Adding the chilies will result in a medium spiciness level. You can add more or less depending on your preference.
- Use a wok if you have one! I love using my wok for stir-fry recipes. The height of the sides makes it easy to stir the chicken and veggies around. The shape of the wok also helps conduct heat, and the sauce will all pool to the center versus getting stuck around the sides of the pan. A cast iron skillet works well too.
- Turn on your fan or hood!
Szechuan Chicken FAQs
This chicken stir-fry is cooked with a Szechuan sauce, veggies, chilies, and Szechuan peppercorns. The chicken is coated in a soy sauce, cornstarch, and sesame oil mixture to give it a crispy, golden texture.
Szechuan (or Sichuan) peppercorns are actually berries from a type of prickly ash tree. They give a tingly, numbing effect on the tongue, and when opened up, they have a distinct floral and citrus taste. 
Any quick-cooking veggies work well here. Use what is in season, or use up extra veggies in your fridge. Broccolini, broccoli, bell peppers, carrots, onions, bok choy, baby corns, and snap peas are all great options!
I like to use boneless skinless chicken breasts in this recipe, to keep this chicken light, but thinly sliced chicken thighs will work too, just cook a little longer.
Yes, substitute crispy tofu for the chicken, or go to our Szechuan Tofu Recipe here. 
More Favorite Szechuan Recipes!
We have many Szechuan Recipes on the blog because we love the bold flavors!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
xoxo
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Szechuan Chicken Recipe
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 2-4 1x
- Category: main, chicken, dinner recipe,
- Method: stir fry
- Cuisine: Chinese
- Diet: Low Fat
Description
This Szechuan Chicken Stir fry is fast and flavorful! Made in under 30 minutes, with Szechuan (Sichuan) peppercorns, dried red chilies, thinly sliced chicken, and your choice of veggies!
Ingredients
- 1 lb chicken breast, thinly sliced
- 2 teaspoons cornstarch
- 2 teaspoons soy sauce,or GF liquid aminos
- 1 teaspoon sesame oil
Szechuan Sauce
- 1/2 cup soy sauce (or GF liquid aminos)
- 3 tablespoons maple syrup (or honey or brown sugar)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine (Chinese cooking wine ) or sub-mirin
- 1 teaspoon ginger, finely minced, or ginger paste
- 4 fat garlic cloves, finely minced
- 1–3 teaspoons sriracha, chile-garlic paste, or sambal olek
Stir Fry
- 2–3 tablespoons high-heat oil- peanut, coconut, avocado
- 2–3 cups stir-fry vegetables- broccolini, red bell pepper, match stick carrots, green beans, snow peas, mushrooms, cabbage, etc.
- 10 dried red chili peppers (whole). Note: this is medium spicy; adjust as you like.
- 1/2– 1 teaspoon Szechuan peppercorns, whole (or sub regular peppercorns)
- 5 scallions, cut into 1 1/2 inch pieces
- 1/2 cup toasted cashews or toasted peanuts
Garnish: Toasted Sesame seeds
Instructions
- Prep the chicken: Slice chicken into thin, ¼-inch thick slices, then cut into 1-inch size pieces. Place in a bowl and toss with sprinkle with cornstarch, soy sauce, and sesame oil, mix well to coat, and Set aside.
- Make the stir fry sauce: Whisk the Szechuan Sauce ingredients together in a small bowl (Feel free to do so ahead).
- Prep the veggies: Prep any veggies you want to use by cutting them very thinly. If using broccolini, split the stems in half lengthwise or quarters and pull apart the florets so they are small and cook fast and even.
- Stir fry: Place everything near the stove because the stir fry will go quickly. Turn your hood on. Heat half the oil in a wok (or large skillet) over medium heat. Give the veggies a quick stir-fry for a few minutes, over medium heat, until tender-crisp, then set them aside. Add the remaining oil and the dried chilies and Szechuan peppercorns, and stir for 15 seconds. Using tongs, add the chicken, spreading it out into a single layer, and cook until golden, then flip the pieces, cooking until the other side is golden, a few minutes on each side. Pour in the Szechuan sauce and simmer for 1-2 minutes. Double-check that your chicken is cooked through.
- Add the cooked veggies, scallions and cashews, over medium-high heat, stirring 1 minute or until warmed through, sprinkle with sesame seeds and serve!
Notes
Serve over jasmine rice or on its own for a healthy, low-carb meal.
To toast cashews or peanuts, place in a 350F oven (or 300F toaster oven) on the middle rack for 10-12-mintues or until golden.
Leftovers will keep up to 4 days in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 457
- Sugar: 18.5 g
- Sodium: 1018.5 mg
- Fat: 23.2 g
- Saturated Fat: 3.4 g
- Carbohydrates: 31.7 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 82.7 mg
Is there another wine I can sub besides mirin? Having trouble finding shaoxing and mirin.
In a pinch, a sweet white wine, or water with a little honey and couple drops vinegar.
I read that dry sherry could work. What are your thoughts? Making this tonight.
Yes Julie that will work!
This was so good! Subbing dry sherry for the shaoxing worked out perfectly. I read many comments about the recipe being too salty and I almost cut back on the amount of soy sauce. I’m so glad I didn’t. The recipe is perfect as written! Thanks for another winner!
Great to hear Julie!
Bravo! This is superb for my research objectives.
Nice recipe, lots of veggies, way too salty for me, did use reduce salt soy sauce and coconut amino.
Sorry this was a bit salty- feel free to cut back on the soy sauce.
Very good dish. We tried it with udon noodles. Very flavorful and saucy! Open up some of the chilis to increase to your liking.
Glad you enjoyed this Matthew!
Great with some udon noodles! Very flavorful and saucy. Open up some of the red chilis to increase the heat level to your liking.
Glad you enjoyed Matthew!
As always…Feasting make great tasting dishes we love taste amazing at home. Temps us not to want to go out if we can be this great in our own kitchen! This one was no exception, in fact it was pretty exceptional. Tofu subs just fine too.
Great to hear Brian! Appreciate this!
Delicious! but a little salty- I think maybe a misprint on amount of soy or water to be added. But without that problem it was fabulous!
Thank so much I will double check the recipe.
Are the dried chilies edible?
Hi Toni- no, they are HOT, and just used to season the stir fry. I will note the recipe.
Wowzers!! This was soooo good! I happened to have all the ingredients on hand so decided to give this recipe a try last night. It got devoured! It’s true that cooking it takes very little time, but I did find that it took me more a bit more than 30 minutes to put together with all the slicing up of the chicken, chopping the veggies small, roasting the cashews, and making the Szechuan sauce, but it was totally worth it! Wonderful recipe Sylvia!
Thanks Rennie- I’m so happy you enjoyed this!
A really yummy recipe. Made this for dinner tonight using soy curls instead of chicken (will try tofu cubes next time). Can recommend!
Awesome Jacque! Glad you tried this with soy curls- fun!