Szechuan Chicken

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“Why go out for Chinese food when it is this easy? Serve with rice or Asian noodles. To slice the chicken thin, freeze for 20 minutes or so first or if you are using chicken from the freezer, slice before it is completely thawed. It isn't as hot as you would expect from "Szechuan"--if you want it spicy hot--add more crushed red chilies.”

Ingredients Nutrition


  1. With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/2-inch thick slices.
  2. In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
  3. In wok or large non-stick skillet, heat 1 tablespoon oil over medium-high heat until very hot.
  4. Add green onions and red and green peppers and cook, stirring frequently, until vegetables are tender-crisp, 2 to 3 minutes.
  5. With slotted spoon transfer vegetables to bowl.
  6. Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot.
  7. Add chicken mixture and stir-fry until chicken looses its pink color throughout, 2 to 3 minutes. (I suggest cutting one of the larger pieces to make sure it is cooked through.).
  8. Return vegetables to pan; heat through.
  9. To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.

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