Name: Szechuan Chicken Stir-Fry with Chili Garlic Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced; 1 tbsp soy sauce; 1 tsp cornstarch; 2 tbsp vegetable or peanut oil; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 3–4 dried red chilies (adjust for spice level), halved; 1 small red bell pepper, thinly sliced; 1 cup snap peas or snow peas; 1 cup baby bok choy or Napa cabbage, chopped; 3 green onions, sliced (separate white and green parts); 2 tbsp chili garlic sauce (store-bought or homemade); 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sugar; ½ tsp Szechuan peppercorns, toasted and crushed (optional for authenticity); ¼ cup chicken broth or water

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Szechuan Chicken Stir-Fry with Chili Garlic Sauce is a bold and fiery dish inspired by the flavors of southwestern China. With tender marinated chicken, crisp vegetables, and an aromatic sauce infused with garlic, ginger, and Szechuan peppercorns, this dish delivers a perfect balance of spice, tang, and umami—all in just 30 minutes.

Why You’ll Love This Recipe

If you enjoy bold, spicy dishes, this stir-fry is a must-try. It’s quick to prepare, packed with vibrant vegetables, and highly customizable based on your preferred heat level. The combination of chili garlic sauce and toasted Szechuan peppercorns gives the dish its signature numbing heat, while the soy and vinegar balance it out with savory depth and brightness.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken & Marinade:

Boneless, skinless chicken breast or thighs, thinly sliced
Soy sauce
Cornstarch

For the Stir-Fry & Sauce:

Vegetable oil (or peanut oil)
Garlic, finely minced
Fresh ginger, grated
Dried red chilies, broken in half
Red bell pepper, thinly sliced
Snap peas or snow peas
Baby bok choy or Napa cabbage, chopped
Green onions, sliced (white and green parts separated)
Chili garlic sauce
Soy sauce
Rice vinegar
Sugar
Szechuan peppercorns, toasted and crushed (optional but authentic)
Chicken broth or water

Directions

Marinate the Chicken
In a mixing bowl, combine the sliced chicken with soy sauce and cornstarch. Mix well and let it marinate for 10 minutes while preparing the other ingredients.
Prepare the Sauce
In a small bowl, mix together chili garlic sauce, soy sauce, rice vinegar, sugar, and chicken broth or water. Set aside.
Stir-Fry the Aromatics
Heat the oil in a large wok or skillet over medium-high heat. Add the dried red chilies, minced garlic, grated ginger, and the white parts of the green onions. Stir-fry for 30–60 seconds until fragrant, being careful not to burn the garlic.
Cook the Chicken
Add the marinated chicken to the wok. Stir-fry for 3–4 minutes until browned and cooked through.
Add Vegetables
Stir in the red bell pepper, snap peas, and bok choy. Cook for 2–3 minutes until the vegetables are just tender-crisp.
Add Sauce and Finish
Pour in the prepared sauce and sprinkle in the crushed Szechuan peppercorns (if using). Stir well and cook for another 1–2 minutes, allowing the sauce to thicken slightly and coat all ingredients.
Serve
Garnish with the green parts of the sliced green onions. Serve hot with steamed rice or noodles.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Variations

Use tofu or tempeh instead of chicken for a vegetarian version.
Add mushrooms, carrots, or zucchini for extra vegetables.
Adjust the number of dried chilies to control heat level.
Swap chili garlic sauce with sambal oelek or a homemade chili paste for a different flavor.
Use hoisin sauce for a sweeter finish, if preferred.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat or in the microwave, stirring halfway through to ensure even heating.
This dish is not ideal for freezing due to the crisp vegetables and sauce consistency.

FAQs

Is this dish very spicy?

It can be, depending on the amount of dried chilies and chili garlic sauce used. Adjust to taste.

Can I use fresh chilies instead of dried?

Yes, but the flavor will be different. Dried chilies offer a more intense, smoky heat.

What does Szechuan peppercorn add?

They add a unique numbing, tingling sensation that’s characteristic of Szechuan cuisine.

Can I use pre-cooked chicken?

Yes, though the dish will have more flavor if you marinate and cook the chicken fresh.

What’s a good side for this dish?

Steamed jasmine rice, brown rice, or plain noodles complement the bold flavors well.

Can I make it ahead of time?

It’s best fresh, but you can prep all ingredients and sauce in advance for faster cooking.

Is this dish gluten-free?

Use tamari or gluten-free soy sauce to make it gluten-free.

What if I don’t have chili garlic sauce?

You can substitute with sambal oelek and a bit of minced garlic, or use sriracha in a pinch.

Can I double the recipe?

Yes, but stir-fry in batches to avoid overcrowding the pan.

What protein substitutes can I use?

Shrimp, beef, or tofu all work well with this recipe.

Conclusion

Szechuan Chicken Stir-Fry with Chili Garlic Sauce is a flavorful, quick, and customizable dish that brings the heat and depth of Chinese cuisine right to your table. With tender chicken, crisp vegetables, and a punchy sauce, it’s the kind of meal that satisfies cravings and keeps dinner exciting. Perfect for busy evenings or when you want a homemade takeout experience.

Szechuan Chicken Stir-Fry with Chili Garlic Sauce

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Author: Douaa
Total Time: 30 minutes
Yield: 4 servings

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Description

Turn up the heat with this fiery and flavorful Szechuan Chicken Stir-Fry! Packed with bold chili garlic sauce, tender marinated chicken, crunchy veggies, and the authentic tingle of Szechuan peppercorns, this easy stir-fry is a spicy weeknight favorite done in just 30 minutes.

Instructions

Marinate the Chicken: In a bowl, combine chicken with soy sauce and cornstarch. Mix well and set aside for 10 minutes.
Prepare Stir-Fry Base: Heat oil in a large skillet or wok over medium-high heat. Add garlic, ginger, and dried chilies. Stir-fry for 30 seconds until aromatic.
Cook Chicken: Add marinated chicken and stir-fry until browned and cooked through, about 5–6 minutes.
Add Vegetables: Toss in bell pepper, peas, bok choy, and white parts of green onions. Stir-fry for 2–3 minutes until veggies are tender-crisp.
Make the Sauce: In a small bowl, whisk together chili garlic sauce, soy sauce, rice vinegar, sugar, and chicken broth.
Combine & Simmer: Pour sauce into the skillet. Add crushed Szechuan peppercorns if using. Stir and simmer for 2 minutes until everything is coated and heated through.
Serve: Top with green onion tops and serve hot over steamed rice or noodles.

Notes

Adjust spice level by reducing dried chilies or chili garlic sauce.
Substitute chicken with tofu or shrimp for variation.
Store leftovers in an airtight container for up to 2 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Chinese, Szechuan