Szechuan chicken is a spicy snap, crackle and pop of a Chinese dish. Whole dried chillies and Szechuan peppercorns pleasantly tingle your lips and tongue in an unusual vibrating sensation that must be tried! This 3-stage chicken breast recipe is a marinade, a sauce, a stir fry. Would you believe it can be on the table in under 45 minutes- marinade time included? Sounds a bit mythical? Try it for yourself.

Intimidated by spice? This honey sesame chicken is reassuringly sweet and there’s no marinade time. *relieved exhale*

Top down shot of szechuan chicken with green onions and peppers on a bed of rice in a small bowl

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Chicken Szechuan style

Szechuan cuisine is famed for its bold and pungent flavours. Dishes tend to be chilli-heavy and pepper-laden making them a taste sensation! This Chinese chicken recipe leans into it with whole dried chillies and ground Szechuan peppercorns.

All sounding a bit too inferno? Breathe! Let me talk you through how this Szechuan chicken is also suitable for more reserved palates.

First, chillies. This recipe calls for 3 whole dried chillies. You can use 2. Or 1. Also, leaving the chillies whole means the seeds (the spiciest part) are left safely encased and obviously avoidable. Just pick them out of the finished dish and leave them to one side.

Second, Szechuan peppercorns. Contrary to popular belief, they’re not hot. These little red and green berries are aromatically citrusy and a touch floral.

Their magic lies in their ability to numb the tongue, which is where they are misunderstood. There’s a little tongue-tingling, then it disappears. Like magic!

I’ve stayed true to the traditional Szechuan chicken recipe using onion, red pepper, garlic and green onions in the stir fry. Some recipes will include peanuts (or cashews) and I am here for that!

They compliment the toasted sesame notes and provide crunch. Don’t skip the nuts. Unless you are allergic, in which case you definitely should.

Top down shot of szechuan chicken in a large pan stir fried with green onions and red peppers, topped with peanuts

Recipe tips and notes

You’ve got your This is an affiliate link.wok out, that means this is going to be rapid! Have your sauce mixed, your chicken and vegetables chopped, peppercorns crushed, and peanuts within easy reach before you fire up the gas.
And turn it up high. Bring the sizzle!
Stir fried vegetables should keep they’re crunch and colour. Not raw, not soft.
Szechuan pepper is actually pretty mild in flavour. It’s often mistaken for being hot and spicy due to its tongue-tingling properties. Don’t fear the peppercorns!
Chillies though… I love a bit of heat in my chicken stir fry, so I’ve used 3 dried chillies (the small ones). You can totally dial it down, or up, depending on your tolerance.
I used chicken breasts, which is unusual for me! I tend to go for boneless thighs as they are juicier and less expensive. But breasts make neater chunks!
Shake off the excess marinade before adding your chicken to the screaming hot pan. This will ensure a good sear.
Traditionally, the ‘sauce’ is more of a glaze. So, the chicken should be coated in it, not swimming. However, it’s your dish and if you like it saucy, double up the sauce ingredients.

Close up shot of piece of chicken being picked up with chopsticks from szechuan stir fry

Serving suggestions

Chicken Szechuan style is a recipe that plays to the senses. Yes, it is spicy, but the appeal lies in the crazy vibrations from the peppercorns! To best experience this strangely enjoyable sensation, I pair back the sides: a simple plain white rice will do.

If an assault on the tongue is what you’re craving though, pair your spicy chicken with tangy kimchi fried rice or kimchi noodles. Or to dampen the fire, a soothing coconut rice.

Noodle folk, go for miso noodles with tenderstem broccoli. It’s a delicately flavoured dish and comes with bonus greens.

Personally, I need a heap of vegetables with everything, so my wok is on double duty this dinner time with speedy sesame shrimp stir fry. Brimming with bean sprouts, snow peas, baby corn and green peas it is packing some nutrients! And comes with bonus shrimp.

Process shots of chicken being marinated and veg being cut before it is stir fried together in a large wok

Storage and leftovers

Any dish with a dash of chilli is going to intensify overnight and this spicy chicken recipe is no different. It will keep in an airtight container in the fridge for 3-4 days and come back supercharged!

Reheat on the hob with a little splash of water- it’s not a saucy one, remember? Or cover with foil and heat in the oven. Or just eat it cold from the bowl. Is anyone even looking?

More stir fry recipes to try