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Homemade Spicy Szechuan Chicken with Peppers and Rice

Szechuan Chicken

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Szechuan chicken is a flavorful dish known for its spicy and bold flavors


Units Scale

For the Marinade:

  • 1 pound (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese rice wine (or dry sherry)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon Chinese black vinegar (or balsamic vinegar as a substitute)
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil

For Stir-Frying:

  • 23 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 23 dried red chili peppers (adjust to your preferred level of spiciness), seeds removed and chopped
  • 1/2 cup (50g) roasted peanuts (optional)
  • Sliced green onions for garnish


1. Marinate the Chicken:

  • In a bowl, combine the soy sauce, rice wine, cornstarch, salt, and black pepper.
  • Add the chicken pieces and toss them to coat evenly. Allow the chicken to marinate for at least 15 minutes while you prepare the other ingredients.

2. Prepare the Sauce:

  • In another bowl, mix together the soy sauce, Chinese black vinegar, hoisin sauce, sugar, and sesame oil. Set this sauce aside.

3. Heat the Wok or Pan:

  • Heat a wok or large skillet over high heat. Add the vegetable oil and swirl it around to coat the wok evenly.

4. Stir-Fry the Chicken:

  • Add the marinated chicken to the hot wok and stir-fry for 2-3 minutes until it’s no longer pink. Remove the chicken from the wok and set it aside.

5. Stir-Fry the Aromatics:

  • In the same wok, add a bit more oil if needed. Add the minced garlic, ginger, and chopped dried red chili peppers. Stir-fry for about 30 seconds until fragrant.

6. Combine Chicken and Sauce:

  • Return the cooked chicken to the wok and pour the sauce over it. Stir-fry for another 2-3 minutes until the chicken is coated with the sauce and heated through.

7. Add Peanuts (Optional):

  • If you’re using peanuts, add them to the wok and stir-fry for an additional 1-2 minutes until they’re heated and coated with the sauce.

8. Garnish and Serve:

  • Garnish your Szechuan chicken with sliced green onions and serve it hot with steamed rice.

Remember, Szechuan chicken can be quite spicy, so adjust the amount of dried red chili peppers to suit your heat tolerance.