Szechuan Chicken

Experience the bold, spicy, and numbing flavors of authentic Szechuan cuisine with this classic chicken stir-fry.

⏱Prep: 20 min

🔥Cook: 20 min

⏲Total: 40 min

🍽4 servings

Non-Vegetarian

Ingredients

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Step-by-step

In a bowl, combine chicken pieces with 2 tbsp soy sauce, Shaoxing wine, 1 tsp cornstarch, and white pepper; marinate for at least 15 minutes.
Prepare the sauce by whisking together chicken broth, 2 tbsp soy sauce, black vinegar, sugar, sesame oil, and 1 tsp cornstarch in a small bowl.
Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until smoking.
Add Sichuan peppercorns and dried red chilies; stir-fry for 30 seconds until fragrant and chilies darken slightly, being careful not to burn them.
Add marinated chicken to the wok and stir-fry until browned and cooked through, about 4-5 minutes; remove chicken and set aside.
Add minced garlic and grated ginger to the wok, stir-fry for 30 seconds until fragrant.
Return chicken to the wok, pour in the prepared sauce, and stir quickly until the sauce thickens and coats the chicken.
Stir in roasted peanuts; garnish with chopped green onions and serve immediately with steamed rice.

Per serving

Make it last

Refrigerator 3-4 days

Store cooled Szechuan Chicken in an airtight container in the refrigerator.

Freezer Up to 3 months

Freeze in freezer-safe containers for longer storage; thaw overnight in the fridge before reheating.

Reheat Stovetop/Microwave

Reheat on the stovetop over medium heat with a splash of water or in the microwave until thoroughly hot.

For authentic Szechuan flavor, don’t skip the Sichuan peppercorns; their unique ‘mala’ (numbing and spicy) sensation is key.
Ensure your wok or pan is very hot before adding ingredients to achieve a good sear and ‘wok hei’ (breath of the wok).
Adjust the amount of dried chilies and Sichuan peppercorns to your preferred spice and numbing level.
Serve immediately with steamed white rice to soak up the delicious sauce.