Szechuan Chicken and Vegetable Stir-fry

Get ready for an explosion of flavors with this spicy and savory Szechuan chicken and vegetable stir-fry. Tender pieces of chicken and a colorful assortment of veggies are wok-fried with an aromatic blend of spices and sauces, resulting in a fiery and fragrant dish. Served over a bed of steamed rice, this easy-to-make meal is perfect for a weeknight dinner or as a crowd-pleasing party dish that is sure to impress.


  • 1 lb. boneless, skinless breast of chicken cut into thin strips
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow onion, sliced
  • 2 cloves garlic, minced
  • 2 tbsp Szechuan sauce
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp sugar
  • 1 tbsp vegetable oil
  • 2 green onions, sliced for garnish


  1. In a small bowl, whisk together the Szechuan sauce, soy sauce, cornstarch, and sugar until well combined.
  2. Add the vegetable oil to a big wok or skillet that has been heated over high heat. Add the chicken strips as the oil gets hot and cook for 5-7 minutes or until browned on all sides. The chicken should be removed from the pan and left aside.
  3. Add the red and green bell peppers, yellow onion, and garlic to the pan and stir-fry them for 3 to 5 minutes or until they have softened.
  4. Return the chicken to the pan and combine the sauce ingredients. Stir-fry the ingredients until the sauce thickens, about 2 to 3 minutes.
  5. Serve stir-fry with rice and green onion slices. Enjoy!

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