Easy Szechuan Chicken

    30 minutes

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

    370 people made this

    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 and Ratings
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    Reviews in English (297)


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


    Super yummy!  -  23 Apr 2015


    Do note--if you expect any kind of sauce, don't. I forgot that Szechuan Chicken usually doesn't come with sauce. When I selected this recipe, I expected something along the lines of Kung Pao Chicken, which usually comes with sauce. The chicken had an exceptionally good flavor and served with rice, is a definite winner.  -  22 Aug 2006  (Review from Allrecipes USA and Canada)