Szechuan Chicken

Bold umami flavors come together in this mouth-watering Szechuan chicken recipe loaded with garlic, ginger, shallots, peppers, and carrots!

Why this recipe works

Let’s start off by saying this is not a traditional Szechuan chicken recipe, as we do not use Szechuan peppercorns here. This recipe is more of a mild, toned-down version with the only real element of heat coming from the chili garlic sauce. It’s more in line with what you’d get from a local Chinese restaurant here in the States. The beauty of stir fries is that you can easily add things to them to suit your individual taste, so feel free to add those peppercorns or red chiles if you want your mouth to be kicking!

Though it might not be mouth-tingling or numbing, this Szechuan chicken recipe is absolutely loaded with savory umami goodness. Garlic, ginger, shallots, and chili garlic sauce as well as oyster and soy sauce pack a mean punch of flavor.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – We’re using boneless skinless chicken thighs for this recipe, but you can easily substitute with boneless skinless chicken breasts if preferred. Want a beef version? Check out our Szechuan beef recipe.

CORNSTARCH – Adding cornstarch to your chicken when stir frying helps lock in moisture while also giving it a light coating for the sauce to cling to.

ADDITIONS – Have all of your stir fry ingredients prepped ahead of time that way you can toss them into the wok quickly. The stir fry process is quick; this way, you don’t have to stop in between each addition to slice or measure.

How to Make Szechuan Chicken

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Cut chicken into bite sized strips or chunks and place in a large mixing bowl.
2. Season with garlic salt and black pepper. Add the cornstarch. Using gloved hands, toss the mixture until chicken is evenly coated.
3. Heat olive oil in a wok over medium-high heat until shimmering.
4. Cook the chicken in hot oil, tossing frequently, until no pink remains. Remove chicken to a plate and keep warm.
5. To the brown bits and remaining oil in the wok, add garlic, ginger, and shallots and stir fry for one minute or until fragrant.
6. Add red pepper, carrots, and green onions. Stir fry 1-2 minutes.
7. Stir in the chili garlic sauce. Add the chicken back to the wok along with the sesame oil, soy sauce, chicken broth, and oyster sauce.
8. Stir until coated evenly and bring to a boil. Turn heat down to low and simmer a few minutes more.

Frequently Asked Questions & Expert Tips

Store any cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. To reheat, add a splash of water to a wok or skillet over medium heat. Add the chicken and stir-fry until heated through, around 4 or 5 minutes.

You can swap the red bell pepper with chili peppers for a good kick of spice. Otherwise, you can add a small amount (anywhere from 1 to 1 1/2 teaspoons) of ground Szechuan peppercorn if you are able to find it locally. You can also purchase ground Szechuan peppercorns online. I would recommend adding a small amount, tasting, and adjusting as you see fit.

A wok is a great pan to have in your kitchen arsenal if you like making stir fry dishes. We use this one and have never had a problem with it. I will caution you that woks are heavy, ours weighs a little over 4 pounds. There are some lightweight woks out there like this one that weighs 1.6 pounds, but we personally have not tried them. If you do not have a wok, you can use a large heavy bottomed skillet.

Serving Suggestions

You will only add the whites of the green onions to the cooking process, but save those green ends to top your finished dish with. We personally love the flavor sliced green onion stems add here!

Serve your Szechuan chicken over or alongside a bed of white rice. Enjoy!

More Stir Fry Recipes

• Hunan Chicken
• Szechuan Beef
• Kung Pao Chicken
• General Tso Chicken

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!