Name: Spicy Szechuan Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 pound chicken breast chopped into bite-sized pieces; 1/4 cup soy sauce; Salt and pepper to taste; 1/2 cup corn starch; 1 tablespoon sesame oil or olive oil; 1 large bell pepper chopped; 2 serrano peppers chopped (optional for extra spicy); 10 dried chile de arbol peppers (optional); 1 tablespoon Szechuan peppercorns or black peppercorns; 1/4 cup peanuts chopped (plus more for garnish, cashews optional); 1/4 cup soy sauce; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon ground ginger or fresh minced ginger; 1 tablespoon honey; 1 tablespoon chili garlic sauce; 1 teaspoon garlic powder or fresh minced garlic; 1 teaspoon crushed red pepper flakes; 1-2 tablespoons cornstarch for thickening; 1/2 - 1 teaspoon Szechuan peppercorns, lightly toasted and ground (or Chinese 5 Spice); 1/2 - 1 teaspoon Chinese 5 spice; 1/2 cup chicken stock (optional for thinner sauce); 1 teaspoon sriracha (optional for extra spicy); Cooked white rice or noodles; Spicy chili flakes

If you love a kick of heat balanced with bold, savory flavors, then this Spicy Szechuan Chicken Recipe is going to be your new go-to. Tender chicken pieces are tossed in a fiery, tangy Szechuan sauce that's bursting with authentic Chinese flavors — and it's easier to make than you’d think!

The image shows a stir-fry dish in a dark pan with a honeycomb pattern. The dish has several layers: at the bottom are small browned pieces of meat with a crispy texture, mixed with bright orange and green bell pepper chunks that appear tender but firm. Scattered across the top are long dried red chili peppers giving a rich red color and some chopped green onions adding fresh green highlights. Crushed peanuts sprinkled throughout add a small cream-colored crunch. The whole mix is glazed with a shiny, dark brown sauce that coats the ingredients evenly. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Szechuan Chicken Recipe
Top Tip
How to Serve Spicy Szechuan Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Szechuan Chicken Recipe

Why You'll Love This Recipe

I always get excited when this spicy Szechuan chicken hits the table. It's one of those dishes that’s bold enough for company but simple enough for a weeknight. Plus, the flavor combo has me hooked every time!

Bold and Authentic: Enjoy true Szechuan flavors with the perfect heat and fragrance from peppercorns and fresh chiles.
Quick & Easy: Ready in just 25 minutes, making it great for busy weeknights.
Versatile: Pairs beautifully with rice or noodles to soak up every delicious drop of sauce.
Customizable Heat: Easily adjust the spice level with serrano peppers, chile de arbol, or sriracha.

Ingredients & Why They Work

To make this dish shine, I rely on fresh ingredients that pack flavor and texture. When shopping, look for fresh bell peppers and if you want extra heat, grab serrano and dried chile de arbol peppers. A good quality soy sauce and fresh ginger make a noticeable difference too.

Flat lay of fresh bite-sized raw chicken breast pieces, a large vibrant red bell pepper chopped, two fresh green serrano peppers sliced, a small heap of dried deep red chile de arbol peppers, a small pile of whole Szechuan peppercorns, a quarter cup of roughly chopped raw peanuts, a small white ceramic bowl with dark soy sauce, a small white bowl with golden sesame oil, a small white bowl with light amber honey, a small white bowl with pale rice vinegar, a small white bowl with bright red chili garlic sauce, a small white bowl with crushed red pepper flakes, a small white bowl with light yellow cornstarch powder, a small white bowl with freshly minced pale yellow ginger, a small white bowl with minced fresh white garlic, a small white bowl with reddish sriracha sauce, a small white bowl with clear chicken stock, all ingredients arranged symmetrically with perfect proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breast: Lean and tender, perfect for quick cooking and soaking up sauce.
Soy sauce: Adds that essential umami and saltiness to both chicken and sauce.
Corn starch: Used to coat the chicken for a light crispy texture and to thicken the sauce.
Sesame or olive oil: Provides a fragrant, nutty base for cooking.
Bell pepper: For sweetness and crunch that complements the spicy sauce.
Serrano peppers: Optional, but add a lively fresh heat.
Dried chile de arbol peppers: Bring smoky heat that deepens the flavor profile.
Szechuan peppercorns: The signature numbing spice giving the dish its unique zing.
Peanuts (or cashews): For texture and a nutty crunch in every bite.
Rice vinegar: Adds bright acidity to balance the heat and sweetness.
Honey: Smooths out the spice with a touch of natural sweetness.
Chili garlic sauce: Gives depth and complexity to the sauce heat.
Ground ginger and garlic powder: Pantry staples that punch up the aromatics.
Crushed red pepper flakes: Boost the heat and color of the sauce.
Chinese 5 spice: For warm, fragrant undertones that tie everything together.
Chicken stock: Optional to loosen the sauce if desired for serving on noodles.
Sriracha: Optional for a fiery finish if you want your meal extra spicy.
Cooked white rice or noodles: Essential for soaking up that delicious sauce and making it a complete meal.
Spicy chili flakes: Great for an extra punch of heat as a garnish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Spicy Szechuan Chicken Recipe is how flexible it can be. Whether you like it blazing hot or a bit milder, or want to switch up the protein, you can easily customize it to suit your taste and pantry.

Less Spicy Version: If you prefer milder heat, simply skip the serrano peppers, dried chile de arbol, and sriracha. I’ve made it this way several times for family dinners, and it still packs a wonderful depth of flavor without overwhelming the palate.
Juicy Chicken Thighs: For a more tender and juicy bite, swap chicken breast with boneless, skinless thighs. They stay moist and soak up the Szechuan sauce beautifully—perfect if you enjoy a richer texture.
Nut Alternatives: While peanuts add a classic crunch, I sometimes substitute cashews for a sweeter, creamier bite. Either way, the nuts provide a lovely contrast to the spicy sauce.
Fresh vs. Ground Spices: Using fresh minced ginger and garlic instead of the powder versions brightens up the dish if you’re looking for a fresher aroma and taste.
Sauce Thickness: Feel free to adjust the cornstarch amount and chicken stock to get the sauce consistency just right for you—whether thick and clingy or a bit looser for drizzling over rice or noodles.

Step-by-Step: How I Make Spicy Szechuan Chicken Recipe

The dish is served on a white plate with a ridged edge, placed on a white marbled surface with a dark blue cloth in the background. On the plate, there is a portion of white rice on the left side, with a thick, textured stir-fry piled on the right. The stir-fry has several layers: pieces of dark brown, fried chicken coated in a shiny sauce; bright red dried chilies scattered on top; large chunks of green bell pepper with a slightly glossy look; and pieces of orange carrot adding color contrast. The sauce is rich and glossy, coating all ingredients, and there are visible bits of crushed red pepper flakes adding texture. A metal spoon is partially buried in the stir-fry on the right side of the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken for Maximum Flavor

Start by tossing your bite-sized chicken pieces in ¼ cup of soy sauce, along with a pinch of salt and pepper. This quick 10-minute marinade infuses the meat with the savory foundation of Szechuan flavor. While marinating, the chicken starts to soak in those salty, umami notes, making every bite deliciously tender and flavorful.

Step 2: Whisk Together the Vibrant Szechuan Sauce

While your chicken is marinating, combine all the sauce ingredients—minus the cornstarch—in a small pot. Bringing it to a boil then simmering for 3 minutes lets those bold, spicy, tangy flavors harmonize beautifully. To get just the right sauce thickness, dissolve 1 tablespoon of cornstarch in water and stir it in, cooking 2–3 minutes until glossy and luscious. If you want a thicker sauce, use 2 tablespoons of cornstarch and skip the chicken stock.

Step 3: Coat and Cook the Chicken to a Golden Perfection

Heat your sesame or olive oil in a large pan set to medium. Toss that marinated chicken in ½ cup cornstarch until each piece is coated in a delicate, crispy shell once cooked. Cook the chicken for about 5 to 6 minutes, stirring often so it browns evenly and cooks through. Once done, remove it and set aside to keep warm.

Step 4: Sauté the Peppers and Peanuts for Crunch and Heat

Turn the heat up to medium-high and add your chopped bell pepper and serrano peppers. Let them soften over 5 minutes, releasing their natural sweetness and spice into the pan. Then toss in the dried chile de arbol, Szechuan peppercorns, and chopped peanuts—cooking another 2 minutes while stirring—awakening those signature numbing and spicy notes that define this dish.

Step 5: Bring It All Together with Simmering Szechuan Sauce

Return the cooked chicken to the pan, pour in your perfectly thickened Szechuan sauce, and reduce the heat to low. Let everything simmer together for 5 minutes so the chicken absorbs the layered flavors and the sauce gets nice and clingy. This final step really pulls all the elements into a cohesive, vibrant dish.

Step 6: Serve and Enjoy the Heat and Crunch

Serve your spicy Szechuan chicken over fluffy white rice or your favorite noodles. Don’t forget to garnish with extra chopped peanuts and a sprinkle of spicy chili flakes for that perfect final kick. This dish shines best fresh from the stovetop—hot, fragrant, and packed with bold flavors.

Top Tip

Mastering the Spicy Szechuan Chicken Recipe is all about balancing flavors and textures. These tips will help you make the dish perfectly spicy, saucy, and satisfying every time you cook it.

Marinate Properly: I always let the chicken soak in soy sauce, salt, and pepper for the full 10 minutes. This step ensures the meat absorbs the savory base flavors before cooking.
Control Your Heat: Through trial and error, I learned that adding serrano peppers and dried chile de arbol gives a fantastic spicy kick, but feel free to adjust or omit them if you prefer less heat.
Perfect Sauce Thickness: My trick is to start with 1 tablespoon cornstarch dissolved in water and adjust from there. Using more cornstarch without chicken stock makes a thicker sauce, which clings beautifully to the chicken.
Don’t Skip Toasting Peppercorns: Lightly toasting the Szechuan peppercorns before grinding releases a unique fragrant aroma that really elevates the dish. Trust me, this step makes a difference.

How to Serve Spicy Szechuan Chicken Recipe

The image shows two round metal pans side by side on a white marbled surface. The left pan contains small, golden-brown pieces of cooked meat scattered in the middle, with a slightly shiny texture. The right pan has chopped bell peppers in bright green, orange, and red colors layered evenly in the center, showing a fresh and glossy look. Both pans have a hexagonal pattern inside and a long handle with a shiny silver finish. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Finish your dish with extra chopped peanuts or cashews for a delightful crunch. A sprinkle of spicy chili flakes adds an inviting burst of heat and a pop of color. If you like fresh herbal notes, a few sprigs of chopped green onions or cilantro work wonderfully too.

Side Dishes

Serve your Spicy Szechuan Chicken alongside fluffy steamed white rice or your favorite noodles to soak up all that delicious sauce. Simple stir-fried greens like bok choy or snap peas complement the dish beautifully and add a fresh contrast to the bold flavors.

Make Ahead and Storage

Storing Leftovers

After cooking, let your Szechuan chicken cool to room temperature, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days, making it a great option for quick lunches or dinners later in the week.

Freezing

This dish freezes nicely! Pack cooled leftovers into a freezer-safe container or heavy-duty freezer bags, removing as much air as possible. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat gently on the stovetop over medium heat with a splash of water or chicken stock to loosen the sauce if needed. Stir frequently until heated through. Microwaving works too but stirring halfway through keeps the sauce evenly warmed and prevents the chicken from drying out.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breast for this recipe?

Absolutely! Chicken thighs work great if you prefer juicier, more tender meat. Just follow the same marinating and cooking steps for delicious results.

How spicy is this Spicy Szechuan Chicken Recipe?

The recipe has a medium to hot spice level, especially if you include serrano peppers, dried chile de arbol, and optional sriracha. You can always reduce or omit these for a milder version.

What can I substitute for Szechuan peppercorns if I don’t have them?

If you can’t find Szechuan peppercorns, black peppercorns or Chinese 5 spice powder are good substitutes that will still give the dish a warm, aromatic flavor.

Can I make the sauce ahead of time?

Yes, you can prepare the Szechuan sauce up to a day in advance. Just store it in an airtight container in the fridge and reheat it gently before combining with the cooked chicken and vegetables.

Final Thoughts

Whipping up this Spicy Szechuan Chicken Recipe is like bringing a bold and vibrant Szechuan street flavor right into your own kitchen. With its perfect balance of heat, sweetness, and tanginess, it’s sure to become a favorite weeknight go-to. Take your time with the marinating and toasting steps—they truly make the flavors pop. Whether paired with rice or noodles, this dish promises a satisfying experience that’s as fun to make as it is to eat. Happy cooking!