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Spicy Szechuan Chicken Stir Fry

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Chinese
Servings 4

Equipment

  • 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

Ingredients
  

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

Instructions
 

Marinate the Chicken

  1. 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

  1. In a small bowl, mix all the sauce ingredients. Set aside.

Heat the Wok

  1. 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.
    cubed chicken pieces marinated in a light brown soy-based sauce

Sauté Aromatics

  1. Add the remaining oil, then toss in garlic, ginger, dried chilies, and Szechuan peppercorns. Stir-fry for 30 seconds until fragrant.

Cook the Vegetables

  1. Add bell pepper and snap peas. Stir-fry for 2 minutes until they start to soften.

Combine Everything

  1. 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.
    glossy Szechuan stir fry sauce sits on top of the ingredients

Finish and Serve

  1. 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!