Go Back

Szechuan Chicken Stir-Fry with Chili Garlic Sauce

A vibrant, spicy stir-fry that combines tender chicken with colorful vegetables, smothered in a bold and delicious chili garlic sauce, perfect for busy weeknights.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 4 servings

Ingredients

For the marinade

  • 1.5 lbs chicken breasts or thighs, thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch
  • 1 tsp sesame oil

For the stir-fry

  • 1 tbsp vegetable oil
  • 1 large onion, thinly sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup broccoli florets
  • 3 cloves garlic, minced
  • 1 inch piece fresh ginger, grated
  • 3 tbsp chili paste or chili garlic sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey or brown sugar
  • 1 tsp sesame oil
  • 1/4 cup chicken broth or water
  • 1/2 tsp crushed red pepper flakes (optional)

For garnish

  • Sliced green onions
  • Sesame seeds (optional)

Instructions

Marinate the Chicken

  • In a bowl, mix together the chicken, soy sauce, rice vinegar, cornstarch, and sesame oil. Let it marinate for at least 10 minutes while you prepare the vegetables.

Make the Chili Garlic Sauce

  • In a small bowl, combine the chili paste (or chili garlic sauce), soy sauce, rice vinegar, honey (or brown sugar), sesame oil, and chicken broth. Stir well until everything is combined. Set the sauce aside.

Stir-Fry the Chicken

  • Heat a large skillet or wok over medium-high heat and add vegetable oil. Once hot, add the marinated chicken and cook until golden brown and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside.

Stir-Fry the Vegetables

  • In the same skillet, add a little more oil if needed. Add the onion, bell peppers, zucchini, and broccoli. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.

Add Garlic & Ginger

  • Add the garlic and ginger to the pan and stir-fry for another 1–2 minutes until fragrant.

Combine Chicken and Sauce

  • Return the cooked chicken to the skillet. Pour the chili garlic sauce over the chicken and vegetables. Stir to coat everything in the sauce, cooking for another 2-3 minutes until everything is heated through and the sauce has thickened slightly.

Serve

  • Serve the Szechuan chicken stir-fry over steamed rice or noodles. Garnish with sliced green onions and sesame seeds (optional).

Notes

Adjust the spice to your liking by starting with less chili paste or crushed red pepper flakes. You can customize the vegetable selection to suit your preference. For meal prep, marinate the chicken ahead of time.