Easy Szechuan Chicken with Vegetables – Authentic Chinese-Style Dinner
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.
Ingrédients
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
Instructions
- 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.
Vidéo
Notes
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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.
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.