Szechuan Chicken Stir Fry

When that itch for takeout strikes, try out something new with this 30-Minute Szechuan Chicken Stir Fry! Brightly colored veggies and fried chicken, tossed in a sweet and spicy sauce, welcome you to the Far East any night of the week.


  • 1 tablespoon cornstarch
  • ▢2 teaspoons rice wine vinegar
  • ▢1 teaspoon soy sauce
  • ▢1 pound boneless skinless chicken breast sliced into bite-sized pieces

Szechuan Sauce

  • ▢¼ cup chicken stock
  • ▢2 tablespoons soy sauce
  • ▢1-2 tablespoons chili paste such as sambal oelek
  • ▢1 tablespoon rice wine vinegar
  • ▢1 tablespoon cornstarch
  • ▢2 teaspoons brown sugar
  • ▢½ teaspoon crushed red pepper flakes

Stir Fry

  • ▢½ cup vegetable oil
  • ▢1 1- inch piece fresh ginger peeled and grated
  • ▢4 cloves garlic minced
  • ▢5-6 dried red chilies chopped
  • ▢1 cup snap peas
  • ▢½ green bell pepper thinly sliced
  • ▢½ red bell pepper thinly sliced
  • ▢3 green onions chopped into 1-inch pieces, plus more for garnish
  • ▢⅓ cup peanuts chopped
  • ▢2 cups steamed white rice for serving


  • In a medium mixing bowl, combine cornstarch, rice wine vinegar, and soy sauce. Whisk well, then add chicken and toss to coat; set aside to marinate.

Szechuan Sauce

  • In a small bowl, whisk together stock, soy sauce, chili paste, vinegar, cornstarch, brown sugar, and red pepper flakes. Set aside.

Stir Fry

  • In wok or large nonstick skillet, heat oil over medium-high heat until very hot, about 120 degrees F.
  • Fry the chicken in batches until mostly cooked through and browned, about 5-6 minutes for each batch. Remove with a slotted spoon to a paper towel-lined plate and set aside.
  • Drain oil from wok, reserving 2 tablespoons for frying vegetables. Return wok with reserved oil to heat.
  • Add ginger, garlic, and red chilies and stir-fry until fragrant, 1 minute. Add peas, bell pepper, green onions, and peanuts and stir-fry for another 1-2 minutes.
  • Return chicken to wok and continue stir-frying 2-3 minutes, until chicken is cooked through.
  • Reduce heat to medium-low, pour on sauce mixture, and toss to coat. Simmer until thickened, about 3 minutes.
  • Serve over white rice, and garnish with additional chopped green onion.

Leave a Reply

Your email address will not be published. Required fields are marked *