There’s nothing quite like the bold, numbing spice of Szechuan cuisine, and this Spicy Szechuan Chicken Stir Fry brings all that fiery goodness to your kitchen. With tender chicken, crisp veggies, and an addictive sauce packed with Szechuan peppercorns, chili paste, and soy sauce, this dish is the perfect blend of heat, savory umami, and a hint of sweetness. If you’re looking for a chicken stir fry easy recipe, this one delivers big flavors with minimal effort!
Spicy Szechuan Chicken Stir Fry
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Chinese
Wok or large skillet Essential for high-heat cooking, but a heavy-bottomed pan works too
Sharp knife For slicing chicken and veggies thinly
Small bowl To mix the sauce
Wooden Spoon or Spatula Helps prevent sticking and ensures even cooking
For the Chicken & Marinade
- 1 lb boneless skinless chicken thighs, cut into bite sized pieces (thighs stay juicier than breast meat)
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon Shaoxing wine or dry sherry
- 1/2 teaspoon sesame oil
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce for richer color
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1 teaspoon Szechuan peppercorns lightly toasted and ground
- 1 tablespoon chili paste adjust for heat preference
- 1 teaspoon cornstarch mixed with 2 tablespoons water
For the Stir Fry
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1- inch piece ginger minced
- 2 dried red chilies broken into pieces
- 1 red bell pepper sliced
- 1/2 cup snap peas
- 4 green onions sliced (white and green parts separated)
- 1 teaspoon crushed red pepper flakes optional for extra heat
- 1 teaspoon sesame seeds for garnish
Marinate the Chicken
In a bowl, toss the diced chicken with soy sauce, cornstarch, Shaoxing wine, and sesame oil. Let it marinate for at least 10 minutes while you prep the other ingredients.
Make the Sauce
In a small bowl, mix all the sauce ingredients. Set aside.
Heat the Wok
Heat 1 tablespoon of oil over medium-high heat. Add the chicken in a single layer and stir-fry for 3–4 minutes until golden brown. Remove from the pan and set aside.
Sauté Aromatics
Add the remaining oil, then toss in garlic, ginger, dried chilies, and Szechuan peppercorns. Stir-fry for 30 seconds until fragrant.
Cook the Vegetables
Add bell pepper and snap peas. Stir-fry for 2 minutes until they start to soften.
Combine Everything
Return the chicken to the pan, pour in the sauce, and stir well. Cook for another 2 minutes until the sauce thickens and coats everything evenly.
Finish and Serve
Stir in the green onion whites, then remove from heat. Garnish with sesame seeds and the green onion tops. Serve hot over steamed rice or noodles!
Perfect Pairings
- Side Dish: Try a cool cucumber salad with soy and sesame to balance the heat.
- Drink: A chilled jasmine tea or a light lager pairs beautifully with the bold flavors.
- Dessert: End with a mango sticky rice or lychee sorbet for a refreshing contrast.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, but chicken thighs stay juicier. If using breast meat, avoid overcooking to keep it tender.
2. How do I make this a simple stir fry recipe if I don’t have all the ingredients?
You can swap Shaoxing wine with dry sherry or omit it, use any chili paste on hand, and replace Szechuan peppercorns with black pepper (though it won’t have the same numbing effect).
3. What makes this the best chicken stir fry recipe?
The balance of heat, savory umami, and a hint of sweetness makes it a standout. Plus, it’s adaptable and comes together in under 30 minutes!
4. Are there other quick stir fry recipes I can try?
Absolutely! You can swap the chicken for shrimp or tofu, or try a veggie-loaded version with mushrooms and zucchini.
