Szechuan Chicken

We don’t order Chinese takeout often, usually once or maybe twice a month. But whenever we do, my family always gets the same thing: Szechuan Chicken a spicy, savory stir-fry with tender chicken, crisp veggies, and a bold, fiery sauce.

      
Szechuan Chicken
Szechuan Chicken


I think we’re creatures of habit. Give us a menu with 100 options, and we’ll still go for the same dish every time. But recently, I decided to surprise my family by making our favorite Chinese takeout dish at home. This Szechuan Chicken recipe was a hit—it has all the same flavors we love, and it’s surprisingly easy to make.


Why Szechuan Chicken?

Szechuan Chicken is one of those dishes that’s packed with flavor—spicy, slightly sweet, and with that signature numbing heat from Szechuan peppercorns. It’s a dish that feels indulgent but is surprisingly easy to make at home. Plus, it’s a great way to use up any veggies you have lying around in the fridge.

If you’ve never had Szechuan Chicken before, it’s a stir-fry dish that’s typically made with tender chicken, crisp vegetables, and a bold, spicy sauce. The best part? You can adjust the heat level to suit your taste, making it perfect for everyone at the table.


Ingredients Needed

For this recipe, you’ll need:

  • For the Chicken:

    • Boneless, skinless chicken thighs or breasts

    • Cornstarch

    • Soy sauce

    • Rice wine or dry sherry

    • Sesame oil

  • For the Sauce:

    • Soy sauce

    • Hoisin sauce

    • Rice vinegar

    • Chili garlic sauce

    • Szechuan peppercorns (optional, for that numbing spice)

    • Sugar

    • Chicken broth

  • For the Stir-Fry:

    • Vegetable oil

    • Garlic

    • Fresh ginger

    • Red bell pepper

    • Broccoli florets

    • Carrots

    • Green onions (for garnish)

    • Sesame seeds (for garnish)


How Do You Make Szechuan Chicken?

  1. Marinate the Chicken: In a bowl, combine thinly sliced chicken with cornstarch, soy sauce, rice wine, and sesame oil. Let it marinate for 15-20 minutes.

  2. Prepare the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, chili garlic sauce, Szechuan peppercorns, sugar, and chicken broth. Set aside.

  3. Stir-Fry the Chicken: Heat oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry for 4-5 minutes, until cooked through. Remove and set aside.

  4. Cook the Vegetables: In the same wok, add a bit more oil if needed. Toss in minced garlic, ginger, bell pepper, broccoli, and carrots. Stir-fry for 3-4 minutes, until the veggies are tender-crisp.

  5. Combine Everything: Return the chicken to the wok and pour in the sauce. Stir everything together and cook for another 2-3 minutes, until the sauce thickens and coats the chicken and veggies.

  6. Serve: Garnish with sliced green onions and sesame seeds. Serve hot with steamed rice or noodles.


Serving Suggestions

The Cheesecake Factory serves their Chicken Costoletta with asparagus and mashed potatoes, but for this Szechuan Chicken, I like to keep it simple with steamed jasmine rice or fried rice. You can also add a side of egg rolls or spring rolls for a complete Chinese takeout experience at home.


This Szechuan Chicken recipe is a fiery, flavorful dish that’s perfect for satisfying your takeout cravings. It’s quick to make, customizable, and packed with bold flavors that will have everyone asking for seconds. Give it a try, and don’t forget to share your creations with us on social media using the hashtag #WestSlopefood. Enjoy! 

Recipe Card

Szechuan Chicken
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Serves: 4

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