Spicy Szechuan Chicken Recipe

juicy szechuan chicken

This hot and Spicy Chinese Szechuan Chicken Recipe gets its wonderful flavor and heat from hot peppers, bell peppers, ginger and garlic. This meal is too mouth-watering to resist, Yummy!

Cook Time: 10 minutes

Total Time: 8 minutes


4 chicken breasts, boneless, skinless, cut in strips or cubes

2 egg whites

2 tablespoons cornstarch


2 tablespoons dry sherry or cooking wine

1 teaspoon Worcestershire sauce

2 teaspoons Tabasco sauce or hot pepper sauce

2 tablespoons sesame oil or peanut oil

1 tablespoon soy sauce

2 tablespoon brown sugar

1/4 teaspoon cayenne pepper

1/2 teaspoon crushed dried red pepper, or to taste

1 tablespoon crushed or grated ginger

2 garlic cloves, minced


4 carrots, cut into thin strips

1/2 red bell pepper, sliced

1/2 green bell pepper, sliced

2 small green onions, chopped

1 cup plus 1 tablespoon vegetable oil


1.Rinse the chicken with vinegar to kill bacteria that may be on the meat and pat dry with paper towels. Vinegar is acidic so it fights bacteria build up. It is easier to cut the chicken breasts into thin strips or cubes while chicken is still partially frozen.

2.In a preferred bowl, combine the sauce ingredients and set aside. Whip the cornstarch into the egg whites. Coat the chicken strips in the cornstarch mixture. In a medium skillet or wok, heat 1 cup oil. Fry chicken briefly or until loses its pink color and they turn white. Remove the chicken and drain on paper towels.

3.Clean out the skillet or wok and add 1 tablespoon oil. Wait until oil is hot then add the carrots. Sauté for half minute and add the peppers, continue stir-frying until it reaches a minute. Add the sauce previously made in the middle of the skillet or wok. Allow sauce to be heated before mixing the sauce with the vegetables.

4.Return the chicken to the skillet or wok. Stir-fry 1 to 2 more minutes. Stir in the green onions.

Serve with steaming fry rice or white rice.


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Other Szechuan chicken recipe at about.com