Chicken Szechuan Stir-Fry with Chili Peppers is a bold, flavorful, and aromatic dish from the heart of Szechuan cuisine. Known for its fiery heat, bold flavors, and unique numbing sensation from Szechuan peppercorns, this stir-fry delivers a perfect balance of spice, sweetness, and umami.

Tender chicken pieces are quickly cooked with crisp vegetables and plenty of chili peppers, coated in a savory, slightly sweet Szechuan sauce that clings to every bite.

Why I Love This Recipe

I love this recipe because it’s a symphony of flavors and textures in every bite. The chicken is tender, the vegetables are crisp, and the sauce packs a punch without being overpowering. Plus, it’s quick enough for a weeknight dinner yet impressive enough to serve guests.

Why This Is a Must-Try Dish

• Authentic Szechuan flavor with a perfect balance of heat and umami
• Quick stir-fry method locks in flavor and texture
• Vibrant, colorful, and visually appealing
• Can be paired with rice or noodles for a complete meal
• Ideal for spice lovers and anyone seeking bold, exotic flavors

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes

Servings, Calories, Course & Cuisine

• Servings: 4
• Calories: ~380 calories per serving
• Course: Main Course
• Cuisine: Chinese / Szechuan

Ingredients

For the Stir-Fry

• 1 lb (450 g) boneless, skinless chicken breast, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 3–4 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 6–8 dried red chilies (adjust to taste)
• 1 tbsp Szechuan peppercorns
• 2–3 green onions, cut into 2-inch pieces
• 2 tbsp vegetable oil

For the Sauce

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tbsp chili garlic sauce (adjust to taste)
• 1 tsp sugar
• 1 tsp cornstarch
• 3 tbsp water

Cooking Directions

1. Prepare sauce: In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, sugar, cornstarch, and water. Set aside.
2. Toast Szechuan peppercorns: Heat a large wok or skillet over medium heat. Add Szechuan peppercorns and dry toast for 30–60 seconds until fragrant. Remove and grind lightly if desired.
3. Cook chicken: Heat oil in the wok over high heat. Add chicken and stir-fry until lightly browned and almost cooked through. Remove chicken from wok and set aside.
4. Stir-fry vegetables: Add garlic, ginger, dried chilies, onion, and bell peppers to the wok. Stir-fry for 2–3 minutes until crisp-tender.
5. Combine: Return chicken to the wok. Pour in sauce and toss everything together. Cook for 2–3 minutes until sauce thickens and coats chicken and vegetables.
6. Add green onions and peppercorns: Toss in green onions and toasted Szechuan peppercorns, stir briefly, then remove from heat.
7. Serve immediately over steamed rice or noodles.

Step-by-Step Preparation Method

1. Slice ingredients: Thinly slice chicken, peppers, onion, and green onions. Mince garlic and ginger.
2. Mix sauce: Combine soy sauce, vinegar, hoisin, chili garlic sauce, sugar, cornstarch, and water.
3. Toast peppercorns: Dry toast Szechuan peppercorns in a wok until aromatic; set aside.
4. Cook chicken: Stir-fry in hot oil until lightly browned and nearly cooked. Remove and set aside.
5. Cook vegetables: Stir-fry garlic, ginger, dried chilies, onion, and bell peppers until crisp-tender.
6. Combine chicken and sauce: Add chicken back to wok, pour in sauce, toss, and cook until sauce thickens.
7. Finish: Add green onions and Szechuan peppercorns, toss briefly.
8. Serve: Plate over steamed rice or noodles.

How to Serve

Serve hot over steamed jasmine or white rice, brown rice, or noodles. Garnish with additional sliced green onions or a sprinkle of sesame seeds for presentation. Pair with a light Asian-style cucumber salad to balance the heat.

Recipe Tips

• Adjust dried chili quantity to control heat.
• Cut chicken and vegetables thinly for fast, even cooking.
• Toast Szechuan peppercorns carefully—too long can make them bitter.
• High heat is key for crisp vegetables and seared chicken.
• Use a wok if possible; otherwise, a large skillet works fine.

Variations

• Spicy Garlic Chicken Szechuan: Add extra chili garlic sauce and fresh red chilies for intense heat.
• Vegetarian Version: Replace chicken with tofu, tempeh, or seitan.
• Mixed Vegetables: Add broccoli, snow peas, or mushrooms for variety.
• Peanut Szechuan Chicken: Add 2 tbsp roasted peanuts for crunch.
• Noodle Stir-Fry: Toss stir-fry with cooked lo mein or rice noodles.

Freezing & Storage

• Refrigerator: Store cooked stir-fry in airtight container for 2–3 days; reheat gently on stovetop.
• Freezing: Can be frozen for up to 1 month. Reheat on stovetop or in microwave; some vegetables may soften.

Special Equipment Needed

• Wok or large skillet
• Knife and cutting board
• Mixing bowl for sauce
• Wooden spoon or spatula

Frequently Asked Questions

Q: How spicy is this dish?
A: Traditional Szechuan stir-fry is moderately to very spicy. Adjust dried chilies and chili garlic sauce to taste.

Q: Can I use chicken thighs instead of breasts?
A: Yes, boneless, skinless chicken thighs add extra juiciness and flavor.

Q: Can I make this ahead of time?
A: Yes, cook chicken and sauce ahead; stir-fry vegetables fresh when ready to serve for best texture.

Q: Can I skip the Szechuan peppercorns?
A: Yes, but you’ll miss the signature numbing flavor. They can be omitted if unavailable.

Conclusion

Chicken Szechuan Stir-Fry with Chili Peppers is a quick, bold, and flavorful dish that brings authentic Szechuan heat to your table. With tender chicken, crisp vegetables, and a rich, savory sauce, this stir-fry delivers a restaurant-quality experience at home. Perfect for spice lovers, weeknight dinners, or entertaining guests, it’s a must-try dish that’s colorful, aromatic, and utterly satisfying.