This stir-fried Szechuan Chicken brings the signature sweet-spicy-tangy finish you love from your favorite Chinese restaurants in the USA and Canada—plus the numbing citrus note of toasted Sichuan peppercorns. It’s based on my YouTube video, but I’ve made a few smart improvements since publishing it: a clearer marinade-versus-sauce split, a quick velveting step for juicy chicken, and an optional chili oil finish for that restaurant gloss. It cooks fast, feeds a crowd, and pairs beautifully with rice and easy sides you can make at home.

Looking for a full Asian-inspired dinner? Try it with Homemade Chicken Fried Rice or Easy Chicken Chow Mein. For weeknight variety, you might also like Crispy Homemade General Tso’s Chicken, Easy Mongolian Beef, or Black Pepper Beef.

Why this version works

Velveting + high heat keeps the chicken tender with a shiny glaze.
Balanced sauce (soy, rice vinegar, just enough sugar) avoids cloying sweetness.
Aromatics bloomed in oil (optional chili flakes and Sichuan peppercorns) bring that classic Szechuan character.
Batch cooking the veg stops steaming and keeps peppers crisp.

Ingredients & Smart Substitutions

Chicken & Marinade/Sauce Base (serves 6–8):

3 lb (1.4–1.6 kg) boneless chicken thighs or breasts, ¾-inch/2-cm cubes
½ cup (120 ml) low-sodium soy sauce
¼ cup (60 ml) rice vinegar
3 tbsp (36 g) cane sugar (or 2 tbsp/24 g for less sweetness)
2 oz (60 g) fresh ginger, very finely minced
6 garlic cloves, minced
3–4 fresh red chilies, thinly sliced (adjust to taste)
2 tbsp (16 g) cornstarch (for velveting)
1 cup (240 ml) water or unsalted chicken stock

Wok & Finish:

3 tbsp neutral oil (peanut, canola, or avocado), divided
½–1 tsp Sichuan peppercorns, lightly crushed (optional but recommended)
½–1 tsp chili flakes or 2 whole dried chiles (optional)
2 medium bell peppers (1 red, 1 yellow), ¾-inch strips
1 large onion, ½-inch slices
9–10 oz (250–300 g) mushrooms, sliced
1½ tbsp cornstarch mixed with 2 tbsp (30 ml) water (slurry)
1 cup (150 g) whole cashews, toasted
4 scallions, thinly sliced
1–2 tsp chili oil (optional), 1 tsp toasted sesame oil (optional)
Sesame seeds for garnish, optional

Rice (optional but recommended):

2 cups (400 g) jasmine rice, rinsed
2½–3 cups (600–720 ml) water (ratio depends on pot seal)
Optional: 8–10 green cardamom pods (in a tea ball) and 1 tsp salt

Substitutions

Protein: Turkey thigh, pork tenderloin, or extra-firm tofu (press 20 minutes).
Veg: Swap mushrooms for zucchini or snap peas; add carrots for crunch.
Heat: Use chili crisp to finish if fresh chilies aren’t available.
Gluten-free: Use tamari instead of soy sauce.
Nut-free: Replace cashews with roasted chickpeas or omit.

Step-by-Step Success Notes

Marinate and velvet. Combine soy, rice vinegar, sugar, ginger, garlic, chilies, and water/stock. Scoop out ½ cup (120 ml) to reserve for thinning later. Toss the chicken with 2 tbsp (16 g) cornstarch, then fold in the remaining marinade. Rest 20–30 minutes while you prep veg.

Cook vegetables hot and quick. Stir-fry mushrooms first to evaporate moisture; remove. Stir-fry peppers and onion until crisp-tender; remove.

Aromatics in oil. Add 1 tbsp oil; briefly bloom Sichuan peppercorns and chili flakes until fragrant (15–20 seconds).

Sear chicken in batches. Add remaining oil and chicken (shaking off excess marinade). Sear 2–3 minutes per side until just cooked.

Build the sauce safely. Pour in the remaining marinade from the bowl. Bring to a full boil for 1 minute (food safety). Add the reserved ½ cup marinade/water as needed; thicken with the cornstarch slurry to a glossy coat.

Finish. Return vegetables and mushrooms, toss with cashews and scallions. Off heat, drizzle chili oil and a touch of sesame oil.

Make it a complete meal (sides, salads, and sauces)

Start with a crisp Homemade Greek Salad or a refreshing Farfalle Pasta Salad.
Serve rice on the side or try Parisian Potatoes or Authentic Belgian Fries for a fun twist.
For sauce lovers, drizzle a little Homemade Ranch Dressing on a side slaw, or keep it classic with Caesar Dressing (No Mayo).
Dessert options: Brown Butter Chocolate Chip Cookies or Bakery-Style Double Chocolate Muffins.

FAQ

Can I make this ahead?
Stir-fries are best fresh. You can marinate the chicken up to 12 hours in advance, then cook vegetables and chicken just before serving.

Thighs or breasts?
Thighs are juicier and more forgiving. If using breasts, avoid overcooking—pull at 160°F/71°C; carryover heat will finish them.

How spicy is it?
Medium heat as written. Reduce chilies or skip chili oil for mild. For extra heat, add more chili flakes or a spoon of chili crisp at the end.

Do I need Sichuan peppercorns?
Not strictly, but that gentle “tingly, citrusy” note is what sets Szechuan apart. Toasted and lightly crushed is ideal.

Can I air-fry the chicken?
Yes. Lightly oil the marinated, cornstarch-coated chicken, air-fry at 400°F (200°C) for 8–10 minutes, flipping once, then toss in the sauce.