Name: Spicy Szechuan Chicken with Peanuts Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 pound chicken breast chopped into bite-sized pieces; 1/4 cup soy sauce; Salt and pepper to taste; 1/2 cup corn starch; 1 tablespoon sesame oil or olive oil; 1 large bell pepper chopped; 2 serrano peppers chopped (optional for extra spicy); 10 dried chile de arbol peppers (optional for extra spicy); 1 tablespoon Szechuan peppercorns or black peppercorns; 1/4 cup peanuts chopped (plus more for garnish); 1/4 cup soy sauce; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon ground ginger (or fresh minced ginger); 1 tablespoon honey; 1 tablespoon chili garlic sauce; 1 teaspoon garlic powder (or fresh minced garlic); 1 teaspoon crushed red pepper flakes; 1-2 tablespoons cornstarch for thickening; 1/2 - 1 teaspoon lightly toasted and ground Szechuan peppercorns (or Chinese 5 Spice, or both); 1/2 - 1 teaspoon Chinese 5 spice; 1/2 cup chicken stock (optional); 1 teaspoon sriracha (optional); Cooked white rice or noodles; Spicy chili flakes

If you're craving something packed with bold, spicy flavors and a satisfying crunch, this Spicy Szechuan Chicken with Peanuts Recipe is exactly what you need. It combines tender chicken, numbing Szechuan peppercorns, and a vibrant homemade sauce to create a meal that’s both comforting and exciting.

The image shows a stir-fry dish in a dark pan with a honeycomb pattern. The dish has several layers: at the bottom are small browned pieces of meat with a crispy texture, mixed with bright orange and green bell pepper chunks that appear tender but firm. Scattered across the top are long dried red chili peppers giving a rich red color and some chopped green onions adding fresh green highlights. Crushed peanuts sprinkled throughout add a small cream-colored crunch. The whole mix is glazed with a shiny, dark brown sauce that coats the ingredients evenly. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Szechuan Chicken with Peanuts Recipe
Top Tip
How to Serve Spicy Szechuan Chicken with Peanuts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Szechuan Chicken with Peanuts Recipe

Why You'll Love This Recipe

I totally love making this Spicy Szechuan Chicken because it feels like a restaurant-quality dish you can whip up at home without any fancy ingredients or complicated steps. The balance of heat, tang, and sweetness is just irresistible!

Bold and Flavorful: The homemade Szechuan sauce packs a punch with layers of spice and tang for a truly authentic taste.
Quick and Easy: You’ll have dinner on the table in just 25 minutes, perfect for busy weeknights.
Customizable Heat: Adjust the serrano and dried peppers to match your spice tolerance, from mildly spicy to fiery hot.
Great Texture: Crispy chicken coated in cornstarch combined with crunchy peanuts makes every bite exciting.

Ingredients & Why They Work

Before you start, I recommend grabbing fresh chicken breast or thighs and some good-quality soy sauce for depth. Fresh peppers and toasted Szechuan peppercorns really bring this dish to life, and don't skip the peanuts—they add that essential crunch and flavor contrast.

Flat lay of fresh bite-sized raw chicken breast pieces, a large vibrant red bell pepper chopped, two fresh green serrano peppers sliced, a small heap of dried deep red chile de arbol peppers, a small pile of whole Szechuan peppercorns, a quarter cup of roughly chopped raw peanuts, a small white ceramic bowl with dark soy sauce, a small white bowl with golden sesame oil, a small white bowl with light amber honey, a small white bowl with pale rice vinegar, a small white bowl with bright red chili garlic sauce, a small white bowl with crushed red pepper flakes, a small white bowl with light yellow cornstarch powder, a small white bowl with freshly minced pale yellow ginger, a small white bowl with minced fresh white garlic, a small white bowl with reddish sriracha sauce, a small white bowl with clear chicken stock, all ingredients arranged symmetrically with perfect proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breast: Tender and lean, this is great for soaking up all those bold flavors.
Soy sauce: Adds salty umami and helps tenderize the chicken during marinating.
Salt and pepper: Basics to season and enhance the natural flavors.
Corn starch: Creates a light, crispy coating on the chicken when fried.
Sesame oil or olive oil: Sesame oil adds nuttiness, but olive oil works if you prefer a milder option.
Bell pepper: Brings sweetness and vibrant color to the dish.
Serrano peppers: Optional but fantastic for kicking up the heat.
Dried chile de arbol peppers: Adds smoky spiciness and intensity.
Szechuan peppercorns: Essential for that unique numbing, citrusy heat.
Peanuts: For crunch and a lovely roasted flavor; cashews work well too for a twist.
Rice vinegar: Balances flavors with a touch of acidity in the sauce.
Ground ginger or fresh ginger: Adds warmth and zest.
Honey: Rounds out the spicy elements with subtle sweetness.
Chili garlic sauce: Boosts both heat and garlicky flavor.
Garlic powder or fresh garlic: For that essential savory depth.
Crushed red pepper flakes: Extra kick to the sauce.
Cornstarch (for thickening): Perfectly thickens the sauce to cling to every bite.
Chinese 5 spice (optional): Adds complexity if you want a more aromatic profile.
Chicken stock (optional): For thinning the sauce if preferred.
Sriracha (optional): Additional spice for those who like it fiery.
Cooked white rice or noodles: Ideal bases to soak up all the delicious sauce.
Spicy chili flakes (for garnish): Adds heat and vibrant color at serving.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Spicy Szechuan Chicken with Peanuts Recipe is how easily you can tailor it to suit your taste buds or dietary needs. Whether you like things fiery hot or a little milder, there’s room to customize flavors and textures to make it truly your own.

For Extra Heat: I love adding both serrano peppers and dried chile de arbol to ramp up the spice. If you’re a heat seeker like me, don’t skip these! Just remember to adjust according to your tolerance.
Milder Version: If you want the flavor without the burn, simply omit the serranos and dried chiles. Using just mild bell peppers still delivers that great crunch and freshness.
Swap Your Protein: Chicken thighs can be a juicier alternative to chicken breasts if you prefer a richer, more tender bite. Just keep the cooking time about the same.
Nut Love: While peanuts add a signature crunch and flavor, cashews make a wonderful substitute if you want a slightly creamier nuttiness.
Fresh Ingredients: Using fresh minced garlic and ginger instead of powders instantly elevates the aroma and depth of the sauce—definitely worth trying!

Step-by-Step: How I Make Spicy Szechuan Chicken with Peanuts Recipe

The dish is served on a white plate with a ridged edge, placed on a white marbled surface with a dark blue cloth in the background. On the plate, there is a portion of white rice on the left side, with a thick, textured stir-fry piled on the right. The stir-fry has several layers: pieces of dark brown, fried chicken coated in a shiny sauce; bright red dried chilies scattered on top; large chunks of green bell pepper with a slightly glossy look; and pieces of orange carrot adding color contrast. The sauce is rich and glossy, coating all ingredients, and there are visible bits of crushed red pepper flakes adding texture. A metal spoon is partially buried in the stir-fry on the right side of the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken for Maximum Flavor

Start by chopping your chicken breast into bite-sized pieces and placing them in a large bowl. Pour in ¼ cup soy sauce and season with a pinch of salt and pepper. Toss everything together so each piece is well coated. Let the chicken marinate for 10 minutes—this step really helps the flavors sink in and tenderizes the meat slightly. It’s a simple little wait that makes a big difference!

Step 2: Whisk Together the Bold Szechuan Sauce

While the chicken is soaking up those flavors, combine all the sauce ingredients except the cornstarch in a small pot. This includes soy sauce, rice vinegar, sesame oil, ginger, honey, chili garlic sauce, garlic powder, red pepper flakes, ground Szechuan peppercorns, Chinese 5 spice, chicken stock if using, and sriracha if you want an extra kick. Bring the sauce to a boil, then reduce the heat to simmer and let it bubble gently for 3 minutes to meld those flavors beautifully.

Step 3: Thicken the Sauce to Perfection

Next, create a cornstarch slurry by dissolving 1 tablespoon of cornstarch in 2 tablespoons of water. Slowly stir this into your simmering sauce and keep stirring for about 2-3 minutes until it thickens nicely. For a thicker, stickier sauce that clings to the chicken, use 2 tablespoons cornstarch and skip the chicken stock altogether. Once thickened, remove the sauce from the heat and set it aside for when the chicken is ready.

Step 4: Coat and Cook the Chicken Until Golden

Heat 1 tablespoon of sesame or olive oil in a large pan over medium heat. While the pan warms up, dust your marinated chicken pieces with ½ cup corn starch, tossing to coat each piece evenly. Add the chicken to the hot pan and stir constantly for 5-6 minutes until it’s cooked through and lightly golden on the outside. Remove the chicken from the pan and set it aside to rest.

Step 5: Sauté the Peppers and Peanuts for That Signature Crunch

Turn the heat up to medium-high and toss in the chopped bell pepper, serrano peppers (if using), and dried chile de arbol peppers. Cook these for 5 minutes until they soften and start to release their aromas. Stir in the Szechuan peppercorns and chopped peanuts. Keep the mixture moving in the pan and cook for another 2 minutes so everything toasts slightly and those flavors pop.

Step 6: Bring It All Together With Your Homemade Szechuan Sauce

Return the cooked chicken to the pan and pour in the thickened Szechuan sauce. Reduce the heat to low and let everything simmer gently for 5 minutes. This allows the chicken to soak up the sauce while the vegetables stay tender-crisp and the peanuts provide the perfect crunch. You’ll notice the aroma intensifies and the colors become irresistible!

Step 7: Serve and Enjoy!

Serve your spicy Szechuan chicken hot over a bed of fluffy white rice or your favorite noodles. Don’t forget to garnish generously with extra chopped peanuts and a sprinkle of spicy chili flakes for that wonderful texture and just the right hint of heat. Dig in and enjoy a restaurant-quality experience right in your own kitchen!

Top Tip

Mastering the balance of heat and flavor in this Spicy Szechuan Chicken with Peanuts Recipe can elevate your weeknight dinners to exciting new heights. These tips come from plenty of kitchen experiments and happy taste testers.

Adjusting Spice Levels: I’ve found that starting with fewer dried chile de arbol peppers and serranos lets you control the heat better. You can always add more after tasting!
Perfect Sauce Thickness: Mixing cornstarch with water before adding it to the sauce avoids lumps and helps you get just the right consistency every time.
Toasting Peppercorns: Lightly toasting Szechuan peppercorns before grinding releases amazing aroma and elevates the whole dish’s flavor.
Don’t Overcrowd the Pan: Cooking the chicken in batches prevents steaming and keeps the pieces nicely crisp on the outside.

How to Serve Spicy Szechuan Chicken with Peanuts Recipe

The image shows two round metal pans side by side on a white marbled surface. The left pan contains small, golden-brown pieces of cooked meat scattered in the middle, with a slightly shiny texture. The right pan has chopped bell peppers in bright green, orange, and red colors layered evenly in the center, showing a fresh and glossy look. Both pans have a hexagonal pattern inside and a long handle with a shiny silver finish. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Adding extra chopped peanuts on top not only gives a lovely crunch but also enhances the nutty flavor. Feel free to sprinkle some spicy chili flakes for an extra kick, and throw in a few fresh chopped scallions or cilantro leaves to brighten up the dish visually and flavor-wise.

Side Dishes

This Szechuan chicken is fantastic served over fluffy white rice or your favorite noodles—the saucy coating clings beautifully to both. For a complete meal, consider pairing it with crisp steamed bok choy, garlic sautéed green beans, or a light cucumber salad to balance out the heat.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover Spicy Szechuan Chicken with Peanuts in an airtight container in the refrigerator. It keeps well for up to 3 days, making it perfect for quick lunches or dinners throughout the week.

Freezing

You can freeze the cooked chicken and sauce separately for up to 2 months. Just cool completely, pack into freezer-safe containers or bags, and thaw overnight in the fridge before reheating to maintain texture and flavor.

Reheating

Reheat gently in a skillet over medium heat until warmed through, adding a splash of water or chicken stock if the sauce has thickened too much. Avoid using the microwave if possible, as it can dry out the chicken.

Frequently Asked Questions:

Can I use chicken thighs instead of breast for this recipe?

Absolutely! Chicken thighs provide a juicier and more tender texture, which works beautifully in this Spicy Szechuan Chicken with Peanuts Recipe. Just chop them into bite-sized pieces like the breast.

How can I make this dish less spicy?

Simply reduce or omit the dried chile de arbol and serrano peppers. You can also decrease the amount of chili garlic sauce and crushed red pepper flakes in the sauce to suit your heat preference.

What can I substitute if I don’t have Szechuan peppercorns?

If you can’t find Szechuan peppercorns, a mix of black peppercorns with a pinch of Chinese 5 spice powder works well to provide a similar aromatic and slightly numbing effect.

Can I prepare the sauce in advance?

Yes! You can make the Szechuan sauce ahead of time and store it in the refrigerator for up to 3 days. Just reheat gently before combining with the cooked chicken and veggies.

Final Thoughts

Making this Spicy Szechuan Chicken with Peanuts Recipe is like bringing a vibrant, flavorful corner of Sichuan right into your kitchen. I hope it inspires you to embrace bold spices and fresh ingredients with confidence. Whether it’s for a cozy weeknight meal or sharing with friends, this dish always seems to satisfy cravings for that perfect spicy, nutty, saucy bite. Happy cooking!