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 (you can also use chicken thighs if you'd like); 1/4 cup soy sauce; Salt and pepper to taste; 1/2 cup corn starch (use 1-2 tablespoons for a thinner consistency); 1 tablespoon sesame oil or use 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, or use other dried peppers you love; 1 tablespoon Szechuan peppercorns or use black peppercorns; 1/4 cup peanuts chopped (plus more for garnish - cashews are great here, too!); 1/4 cup soy sauce; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon ground ginger (fresh minced ginger is good too); 1 tablespoon honey or more for sweeter; 1 tablespoon chili garlic sauce; 1 teaspoon garlic powder (fresh minced garlic is good too); 1 teaspoon crushed red pepper flakes; 1-2 tablespoons cornstarch for thickening; 1/2 - 1 teaspoon Szechuan peppercorns lightly toasted and ground (or use Chinese 5 Spice, or both!); 1/2 - 1 teaspoon Chinese 5 spice; 1/2 cup chicken stock (optional, for a slightly thinner sauce); 1 teaspoon sriracha (optional, for extra spicy); Cooked white rice or noodles; Spicy chili flakes for garnish

If you love bold, fiery flavors layered with a satisfying crunch, then this Spicy Szechuan Chicken with Peanuts Recipe is about to become your new go-to. It’s a vibrant stir-fry that’s punchy, tangy, and irresistibly savory.

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

Whenever I make this spicy Szechuan chicken, the house smells incredible and everyone gathers around the table eagerly. It’s hands-down one of my favorite dishes to whip up for a quick weeknight meal that feels special.

Bold flavors: The homemade Szechuan sauce packs just the right amount of heat and tangy sweetness.
Quick and easy: You’ll have dinner on the table in just 25 minutes, including marinating time.
Customizable spice: Add or reduce peppers to match your heat preference perfectly.
Crunchy texture: Peanuts add a delightful contrast to the tender chicken and soft veggies.

Ingredients & Why They Work

Before you dive in, grab fresh, quality ingredients — that’s the secret to this dish’s authentic and vibrant taste. For peppers, I love to pick crisp bell peppers and fresh serranos if you like it spicy. The Szechuan peppercorns are key for that signature numbing heat, so don’t skip those!

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 or thighs: Chicken thighs add extra juiciness, but breasts work great for a leaner option.
Soy sauce: This creates the salty, umami base for both the marinade and sauce.
Corn starch: Essential for coating the chicken to get a light, crispy texture once cooked.
Sesame oil or olive oil: Sesame oil gives a lovely nutty flavor, but olive oil works well if you don’t have it on hand.
Bell pepper: Adds sweetness and crunch to balance the heat from the chiles.
Serrano peppers: For that extra spicy punch, but feel free to leave them out if you prefer mild.
Dried chile de arbol peppers: These deliver smoky heat – perfect for authentic Szechuan flair.
Szechuan peppercorns: The star spice for that unique tingling sensation on your palate.
Peanuts: Chopped peanuts add texture and a toasty flavor, with cashews as a great substitute.
Rice vinegar: Adds brightness and balancing acidity to the sauce.
Ground ginger and garlic powder: Essential aromatics that deepen the sauce’s flavor.
Honey: Just enough sweetness to temper the spicy heat.
Chili garlic sauce and crushed red pepper flakes: Layered chili heat for maximum flavor complexity.
Cornstarch slurry: Helps thicken the sauce to a glossy, finger-licking finish.
Chinese 5 spice: Adds warmth with notes of star anise, cloves, and cinnamon.
Chicken stock: Optional for thinning the sauce if you prefer a lighter consistency.
Sriracha: Optional but highly recommended if you’re a spice lover like me.
Cooked white rice or noodles: The perfect base to soak up every bit of that flavorful sauce.
Spicy chili flakes: Great for garnish when you want to amp up the heat even more.

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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

One of the best things about this Spicy Szechuan Chicken with Peanuts Recipe is how easily you can tailor it to your taste buds or pantry. Whether you love an extra kick or prefer to keep it mild, there’s room to make this dish truly yours.

Heat Level: If you like it fiery, keep the serrano peppers and dried chile de arbol in full force. For a gentler bite, reduce or remove them altogether. I’ve personally found using just 1 serrano pepper and a handful of dried chiles gives a pleasant warmth without overwhelming the other flavors.
Protein Swap: Chicken thighs work wonderfully here if you want a juicier, more flavorful alternative to breast meat. They hold up well in the stir-fry and soak up the sauce beautifully.
Nut Alternatives: Peanuts are classic and add great crunch, but cashews or even toasted almonds can bring a lovely twist. I’ve tried cashews and loved the slightly buttery finish they add to the dish.
Gluten-Free Options: For those avoiding gluten, swapping soy sauce with tamari or a gluten-free soy alternative works perfectly without sacrificing the umami depth.
Fresh vs. Ground Spices: Fresh minced ginger and garlic bring a bright, zesty dimension—something I personally enjoy for a more vibrant sauce. But the ground versions make the recipe super quick and pantry-friendly.

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 tossing your bite-sized chicken pieces in ¼ cup soy sauce, then season with salt and pepper. Give everything a good mix so each piece is nicely coated. Letting the chicken sit and marinate for a full 10 minutes really helps the flavors sink in, so don’t skip this step! While waiting, you can prep the rest of your ingredients or get started on the sauce.

Step 2: Craft the Bold and Tangy Szechuan Sauce

Combine your soy sauce, rice vinegar, sesame oil, ground ginger, honey, chili garlic sauce, garlic powder, crushed red pepper flakes, toasted Szechuan peppercorns, Chinese 5 spice, chicken stock, and sriracha (if you’re feeling bold) into a small pot. Bring it to a boil over medium heat, then reduce to a simmer and let it gently bubble for 3 minutes. This simmering melds all the spicy, sweet, and tangy layers perfectly. Next, mix your cornstarch slurry—1 tablespoon cornstarch with 2 tablespoons water—and stir it slowly into the simmering sauce until thickened, about 2–3 minutes. For a richer, thicker sauce, use 2 tablespoons cornstarch and skip the chicken stock.

Step 3: Achieve Crispy, Tender Chicken Perfection

Heat 1 tablespoon of sesame or olive oil in your pan over medium heat. Toss the marinated chicken with ½ cup cornstarch until each piece is coated — this step is key to getting that satisfying light crispiness on the outside. Once your pan is hot, add the chicken and stir frequently for 5–6 minutes until cooked through and just a little crispy. Remove the chicken from the pan and set it aside to prepare the veggies.

Step 4: Sauté the Peppers and Spices to Build Aroma

Kick the heat up to medium-high and add your chopped bell pepper and serrano peppers to the pan. Let them cook for about 5 minutes until they soften and start to release their natural sweetness. Then stir in the dried chile de arbol peppers, freshly toasted Szechuan peppercorns, and chopped peanuts. Keep the mixture moving for another 2 minutes to toast the spices and nuts lightly — your kitchen will fill with incredible aromas at this point!

Step 5: Bring It All Together and Simmer

Return the crispy chicken pieces to the pan along with your luscious, thickened Szechuan sauce. Reduce the heat to medium-low and let everything simmer gently for 5 minutes. This final step is crucial as it allows the chicken and veggies to soak up all those spicy, tangy flavors, creating a perfectly balanced dish.

Step 6: Serve and Garnish with a Kick

Spoon your Spicy Szechuan Chicken with Peanuts over fluffy white rice or your favorite noodles. Don’t forget to finish it off with an extra sprinkle of chopped peanuts and a dash of spicy chili flakes to truly elevate each bite. Serve it hot and enjoy the bold flavors dancing on your palate!

Top Tip

These tips will help you nail the perfect balance of spice, texture, and flavor in your Spicy Szechuan Chicken with Peanuts Recipe every single time.

Marinate Just Right: Let your chicken soak up those soy sauce flavors for exactly 10 minutes. Any longer, and the texture can become a bit tough—it’s all about that juicy tenderness!
Toast Your Peppercorns: Lightly toasting the Szechuan peppercorns before grinding releases their unique, citrusy aroma—don’t skip this step, it takes the dish to another level.
Control the Sauce Thickness: Start with 1 tablespoon of cornstarch slurry for a nice, glossy sauce. If you want it thicker, add a bit more cornstarch and skip the chicken stock to avoid diluting the flavor.
Don’t Overcrowd the Pan: Cooking your chicken in batches if needed will ensure each piece crisps up beautifully instead of steaming—and you’ll get that wonderful texture contrast.

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

A sprinkle of extra chopped peanuts or even cashews adds a delightful crunch and nutty contrast to the spicy, tangy sauce. Don’t forget a dash of spicy chili flakes on top for anyone who loves an extra kick. Fresh chopped scallions or a few sprigs of cilantro can also brighten things up beautifully on the plate.

Side Dishes

This dish pairs perfectly with steamed white rice or your favorite noodles to soak up all that spicy Szechuan sauce. For a complete meal, consider serving it alongside simple stir-fried greens like bok choy or snap peas, and a light cucumber salad to refresh the palate between bites.

Make Ahead and Storage

Storing Leftovers

Place any leftover Spicy Szechuan Chicken with Peanuts in an airtight container and refrigerate. It will stay fresh for up to 3 days—perfect for a quick lunch or dinner on busy days.

Freezing

This dish freezes well! Allow the chicken to cool completely, then pack it in freezer-safe containers or heavy-duty ziplock bags. Freeze for up to 2 months. When ready, thaw overnight in the refrigerator before reheating.

Reheating

For best results, reheat your leftover Szechuan chicken in a skillet over medium heat, stirring occasionally until warmed through. This helps maintain the crispy texture of the chicken and keeps the sauce vibrant. You can also reheat gently in the microwave, but keep an eye on the timing to avoid drying out the chicken.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs work wonderfully for this recipe and will add extra juiciness and flavor. Just chop them into bite-sized pieces like the chicken breast and follow the same marinating and cooking steps.

How spicy is this Spicy Szechuan Chicken with Peanuts Recipe?

The heat level can be adjusted by playing with the amount of serrano peppers, dried chile de arbol, and chili garlic sauce. If you prefer less heat, simply reduce or omit the serrano peppers and chiles. It still packs a flavorful punch even when toned down.

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

If you can’t find Szechuan peppercorns, you can use black peppercorns or Chinese Five Spice powder as alternatives. While the unique numbing quality of Szechuan peppercorns is distinctive, these substitutes still provide warmth and complexity to the dish.

Is there a gluten-free option for the sauce?

Yes! Swap regular soy sauce for tamari or any gluten-free soy sauce alternative to make this dish gluten-free without compromising the delicious umami flavor.

Final Thoughts

Making Spicy Szechuan Chicken with Peanuts at home is such a rewarding experience—each bite delivers a perfect harmony of heat, tang, and crunch that's incredibly satisfying. I hope these tips and ideas inspire you to tweak the recipe to your liking and enjoy this vibrant, flavorful dish often. Whether it’s a weeknight dinner or a weekend treat, this dish will surely bring warmth and zest to your table!