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Spicy Joes Szechuan Chicken

Spicy Joes Szechuan Chicken


Our Szechuan chicken recipe is so quick and easy to make with just the right amount of spice, with seasoned chicken, a variety of peppers and a fantastic homemade Szechuan sauce. Perfect for an delicious weeknight treat.

  • Ingredients List

    • 1 pound chicken breast, chopped into bite-sized pieces (you can also use chicken thighs if you’d like)
    • 1/4 cup soy sauce
    • Salt and pepper to taste
    • 1/2 cup corn starch
    • 1 tablespoon sesame oil (or use olive oil)
    • 1 large bell pepper, chopped
    • 2 serrano pepper chopped (optional for extra spicy!)
    • 10 dried chile de arbol peppers (optional for extra spicy, or use other dried red chilies you love)
    • 1 tablespoon Szechuan peppercorns (or use black peppercorns)
    • 1/4 cup peanuts, chopped (plus more for garnish – cashews are great here, too!)
    • 1/4 soy sauce
    • 2 tablespoons rice wine vinegar
    • 1 tablespoon sesame oil
    • 1 tablespoon ground ginger fresh minced ginger is good, too
    • 1 tablespoon honey or more for sweeter
    • 1 tablespoon chili garlic sauce
    • 1 teaspoon garlic powder fresh minced garlic is good, too
    • 1 teaspoon sriracha or more to taste
    • 1 teaspoon crushed red pepper flakes
    • 1/2 cup chicken stock
    • 1-2 tablespoons cornstarch, for thickening
    • 1/2 – 1 teaspoon szechuan peppercorns lightly toasted and ground (or use black peppercorns instead)
    • 1/2 – 1 teaspoon Chinese 5 spice
    • Cooked white rice or noodles, spicy chili flakes
  • Cooking Instructions


    • Add the chopped chicken to a large bowl. Add soy sauce, salt and pepper and toss to coat. Marinate for 10 minutes.


    • While the chicken is marinating, whisk all of the ingredients except the cornstarch together in a small pot.
    • Bring the pot to a boil, then reduce the heat and simmer for 3 minutes.
    • To thicken the sauce, dissolve 1 tablespoon cornstarch in 2 tablespoons of water until well mixed. Stir it into the szechuan sauce and stir until it thickens up, 2-3 minutes. For thicker szechuan sauce, use 2 tablespoons cornstarch. Remove from heat and set aside.


    • Heat the oil in a large pan to medium heat.
    • Toss the chicken with 1/2 cup corn starch to coat. Add it to the pan and cook, stirring, 5-6 minutes, or until it is cooked through. Remove the chicken and set it aside.
    • Heat the pan back to medium-high heat and add the peppers. Cook for 5 minutes to soften.
    • Add the peppercorns and chopped peanuts and cook another 2 minutes, stirring.
    • Add the chicken back to the pan along with the homemade Szechuan sauce. Reduce the heat and simmer for 5 minutes.
    • Serve with rice or noodles. Garnish with extra chopped peanuts and spicy chili flakes.
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