Szechuan Chicken Recipe

5 from 3 reviews

Colorful veggies and chile paste make this Szechuan chicken vibrant and deliciously spicy! And it only takes 25 minutes to make from start to finish!


Units Scale
  • 1/2 pound skinless boneless chicken breast or fillets (chopped bite size)
  • 1 large egg (whisked)
  • 2 teaspoons cornstarch
  • 2 tablespoons vegetable or peanut oil
  • 2 cloves garlic, minced
  • 1 thumb size ginger, peeled and finely chopped
  • 1 small onion, finely chopped
  • 1 green or red bell pepper, chopped
  • 3 fresh shiitake mushrooms (optional), chopped
  • 3 scallions, finely chopped


  • 1 tablespoon chili paste such as sambal oelek, 2 tablespoons for extra spicy
  • 2 tablespoons spicy chili crisp
  • 1/4 cup chicken stock
  • 2 1/2 tablespoons soy sauce
  • 1 1/2 tablespoon rice vinegar
  • 1 teaspoon cornstarch


  1. In a bowl, combine egg and cornstarch and season with a little salt and pepper. Add chicken pieces and marinade for 15 minutes.
  2. Add all the ingredients for the sauce into a bowl and whisk until well blended.
  3. In a large pan over medium high heat, add 1 tbsp vegetable oil. Drop chicken pieces and cook until both sides are golden brown. Remove chicken from the pan and set aside.
  4. Add remaining 1 tbsp vegetable oil to the pan (still over medium high heat) and add garlic and ginger. Cook for 1 minute and add onions, green and red bell pepper and shiitake mushrooms. Cook for 5 minutes.
  5. Return chicken to the pan and add sauce. Stir and coat vegetables and chicken for 1 minute and turn the heat off.
  6. Transfer to a plate or bowl and serve Szechuan chicken with a side of white rice.


This Szechuan Chicken Recipe will keep refrigerated for up to 3 days.


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