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Overhead view of szechuan chicken and rice in a bowl with chopsticks resting on top.
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5 from 4 votes

Take Out Style Szechuan Chicken

Craving takeout? This Szechuan Chicken recipe brings bold, spicy flavors to your kitchen in just 35 minutes—perfect for a quick weeknight dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: American, Asian
Keyword: Szechaun Chicken
Servings: 6 servings
Author: Caytlin McCleery

Ingredients

Sauce

  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons chili garlic sauce
  • 2 tablespoons minced garlic
  • 1 tablespoon grated ginger
  • 2 teaspoons cornstarch
  • 1 teaspoon honey
  • 1/2 teaspoon crushed red pepper flakes

Stir fry

  • 2 pounds boneless skinless chicken breasts cubed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoon vegetable oil
  • 2 tablespoons sesame oil
  • 1/4 cup cornstarch
  • 1 medium red bell pepper cut into 1 inch strips
  • 1 medium green bell pepper cut into 1 inch strips
  • 1 medium white onion medium, cut into strips
  • 2 tablespoons minced garlic
  • 1/4 cup sliced green onions
US Customary - Metric

Instructions

  • In a small mixing bowl, whisk together 1/2 cup water, 2 tablespoons soy sauce, 2 tablespoons chili garlic sauce, 2 tablespoons minced garlic, 1 tablespoon grated ginger, 2 teaspoons cornstarch, 1 teaspoon honey, and 1/2 teaspoon crushed red pepper flakes. Set aside.
  • Cube 2 pounds boneless skinless chicken breasts and place the cubed chicken in a medium bowl. Add 1/4 cup cornstarch, along with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss the chicken until well coated.
  • Heat a wok or large skillet over high heat. Add 2 tablespoon vegetable oil and 2 tablespoons sesame oil. Once hot, add the coated chicken to the pan. Cook for about 5 minutes, tossing occasionally, until the chicken starts to brown.
  • Add the bell peppers, onion, and 2 tablespoons minced garlicto the wok with the chicken. Cook for another 5 minutes, stirring frequently, until the vegetables begin to soften.
  • Reduce the heat to medium. Pour the sauce mixture into the wok, stirring to coat the chicken and vegetables evenly. Continue to cook for 8-10 minutes, stirring occasionally, until the sauce has thickened.
  • Remove from heat and serve the Szechuan chicken over steamed rice. Garnish with sliced green onions.

Nutrition

Serving: 1serving | Calories: 281kcal | Carbohydrates: 15g | Protein: 34g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 896mg | Potassium: 729mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1082IU | Vitamin C: 48mg | Calcium: 32mg | Iron: 1mg
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