Szechuan Chicken

Bold umami flavors come together in this mouth-watering Szechuan chicken recipe loaded with garlic, ginger, shallots, peppers, and carrots!

Why this recipe works

Let’s start off by saying this is not a traditional Szechuan chicken recipe, as we do not use Szechuan peppercorns here. This recipe is more of a mild, toned-down version with the only real element of heat coming from the chili garlic sauce. It’s more in line with what you’d get from a local Chinese restaurant here in the States. The beauty of stir fries is that you can easily add things to them to suit your individual taste, so feel free to add those peppercorns or red chiles if you want your mouth to be kicking!

Though it might not be mouth-tingling or numbing, this Szechuan chicken recipe is absolutely loaded with savory umami goodness. Garlic, ginger, shallots, and chili garlic sauce as well as oyster and soy sauce pack a mean punch of flavor.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – We’re using boneless skinless chicken thighs for this recipe, but you can easily substitute with boneless skinless chicken breasts if preferred. Want a beef version? Check out our Szechuan beef recipe.

CORNSTARCH – Adding cornstarch to your chicken when stir frying helps lock in moisture while also giving it a light coating for the sauce to cling to.

ADDITIONS – Have all of your stir fry ingredients prepped ahead of time that way you can toss them into the wok quickly. The stir fry process is quick; this way, you don’t have to stop in between each addition to slice or measure.

How to Make Szechuan Chicken

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Cut chicken into bite sized strips or chunks and place in a large mixing bowl.
2. Season with garlic salt and black pepper. Add the cornstarch. Using gloved hands, toss the mixture until chicken is evenly coated.
3. Heat olive oil in a wok over medium-high heat until shimmering.
4. Cook the chicken in hot oil, tossing frequently, until no pink remains. Remove chicken to a plate and keep warm.
5. To the brown bits and remaining oil in the wok, add garlic, ginger, and shallots and stir fry for one minute or until fragrant.
6. Add red pepper, carrots, and green onions. Stir fry 1-2 minutes.
7. Stir in the chili garlic sauce. Add the chicken back to the wok along with the sesame oil, soy sauce, and oyster sauce.
8. Stir until coated evenly and bring to a boil. Turn heat down to low and simmer a few minutes more.

Frequently Asked Questions & Expert Tips

Serving Suggestions

You will only add the whites of the green onions to the cooking process, but save those green ends to top your finished dish with. We personally love the flavor sliced green onion stems add here!

Serve your Szechuan chicken over or alongside a bed of white rice. Enjoy!

More Stir Fry Recipes

• Hunan Chicken
• Szechuan Beef
• Kung Pao Chicken
• General Tso Chicken

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Szechuan Chicken

A combination of chili garlic sauce, julienned veggies, garlic, and ginger add layers of flavor to this Szechuan chicken!

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IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American, Asian

Servings: 5 servings

40 minutes mins

Calories: 296

Author: Amanda Davis

Ingredients

• ▢ 1.5 pounds boneless skinless chicken thighs about 6 thighs
• ▢ ½ teaspoon garlic salt
• ▢ ½ teaspoon black pepper
• ▢ 2 Tablespoons cornstarch
• ▢ 2 Tablespoons olive oil
• ▢ 1 Tablespoon minced garlic
• ▢ 2 teaspoons minced ginger
• ▢ 2 Tablespoons chopped shallots
• ▢ ½ cup julienned red bell peppers
• ▢ 1 cup julienned carrots
• ▢ ½ cup green onions white ends only
• ▢ 2 teaspoons chili garlic sauce
• ▢ 1 Tablespoon sesame oil
• ▢ ½ cup low sodium soy sauce
• ▢ 3 Tablespoons oyster sauce
• ▢ sliced green onion stems optional garnish

Things You’ll Need

• ▢
  Large mixing bowl
• ▢
  Vinyl gloves
• ▢
  Wok or large heavy bottomed skillet with deep sides

Before You Begin

• You will only add the whites of the green onions to the cooking process. The green ends will wilt so slice them up and top your finished dish with them for a nice presentation. 
• We’re using boneless skinless chicken thighs for this recipe, but you can easily substitute with boneless skinless chicken breasts if preferred.
• Have all of your stir fry ingredients prepped ahead of time that way you can toss them into the wok quickly. The stir fry process is quick; this way you don’t have to stop in between each addition to slice or measure.

Instructions

• Cut chicken into bite sized strips or chunks and place in a large mixing bowl.
  1.5 pounds boneless skinless chicken thighs
• Season with garlic salt and black pepper. Add the cornstarch. Using gloved hands, toss the mixture until chicken is evenly coated.
  1/2 teaspoon garlic salt, 1/2 teaspoon black pepper, 2 Tablespoons cornstarch
• Heat olive oil in wok over medium-high heat until shimmering.
  2 Tablespoons olive oil
• Cook the chicken in hot oil, tossing frequently, until no pink remains. Remove chicken to a plate and keep warm.
• To the brown bits and remaining oil in the wok, add garlic, ginger, and shallots and stir fry for one minute or until fragrant.
  1 Tablespoon minced garlic, 2 teaspoons minced ginger, 2 Tablespoons chopped shallots
• Add red pepper, carrots, and green onions. Stir fry 1-2 minutes.
  1/2 cup julienned red bell peppers, 1 cup julienned carrots, 1/2 cup green onions
• Stir in the chili garlic sauce. Add the chicken back to the wok along with the sesame oil, soy sauce, and oyster sauce.
  2 teaspoons chili garlic sauce, 1 Tablespoon sesame oil, 1/2 cup low sodium soy sauce, 3 Tablespoons oyster sauce
• Stir until coated evenly and bring to a boil. Turn heat down to low and simmer a few minutes more.
  sliced green onion stems

Expert Tips & FAQs

• Store any cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. To reheat, add a splash of water to a wok or skillet over medium heat. Add the chicken and stir-fry until heated through, around 4 or 5 minutes.

Nutrition

Serving: 1serving | Calories: 296cal | Carbohydrates: 12g | Protein: 29g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 129mg | Sodium: 1686mg | Potassium: 601mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4877IU | Vitamin C: 23mg | Calcium: 46mg | Iron: 2mg

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.