Easy Szechuan Chicken

    Easy Szechuan Chicken


    342 people made this

    This is a quick simple version of Szechuan or Sichuan chicken, which is usually served over white rice.

    Serves: 4 

    • 4 boneless skinless chicken breasts, cut into cubes
    • 3 tablespoons cornflour
    • 1 tablespoon vegetable oil
    • 4 cloves garlic, minced
    • 5 tablespoons low-sodium soy sauce
    • 1 1/2 tablespoons white wine vinegar
    • 1/4 cup (65ml) water
    • 1 teaspoon white sugar
    • 3 spring onions, sliced diagonally into 1cm pieces
    • 1/8 teaspoon cayenne pepper, or to taste

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Place the chicken and cornflour into a bag or bowl and toss to coat. Heat oil in a wok or large frypan over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
    2. Stir in the spring onion and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.
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    Reviews in English (378)


    This recipe is super easy with lots of flavour! Family enjoyed it a lot.  -  18 Jun 2014


    - Rated on  -  19 May 2015


    Super yummy!  -  23 Apr 2015

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