Name: Spicy Szechuan Chicken with Peanuts Recipe
Prep time: 10 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; 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; 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; 1 tablespoon honey; 1 tablespoon chili garlic sauce; 1 teaspoon garlic powder; 1 teaspoon crushed red pepper flakes; 1-2 tablespoons cornstarch for thickening; 1/2-1 teaspoon Szechuan peppercorns lightly toasted and ground; 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

Get ready to spice things up with this bold and irresistible Spicy Szechuan Chicken with Peanuts Recipe. It’s got that perfect kick of heat balanced with nutty crunch, and trust me, it’s way easier to make than you’d expect!

The image shows a close-up view of a pan filled with stir-fried pieces of brown-colored meat coated in a shiny sauce, mixed with bright red dried chili peppers scattered throughout. Chopped green and orange bell peppers add vibrant colors and a slightly crisp texture, while small pieces of chopped green onions and pale peanuts are sprinkled on top as garnishes. The pan has a dark, textured surface with a honeycomb pattern, and the dish looks hot and freshly cooked. 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 can’t get enough of how this spicy Szechuan chicken packs punchy flavors without being complicated. It’s one of those recipes that turns weeknight dinners into something feel-like-a-treat special.

Quick and Easy: Ready in just 25 minutes, perfect when you’re short on time but want full flavor.
Authentic Flavor: Classic Szechuan peppercorns and chili peppers bring that true Sichuan heat and numbing sensation.
Perfect Texture: Crispy chicken coating paired with crunchy peanuts for a delightful bite every time.
Versatile Serving: Goes great over steamed rice or noodles—pick your favorite comfort base.

Ingredients & Why They Work

Shopping for this spicy Szechuan chicken is straightforward, but quality matters—choose fresh chicken breasts and good soy sauce to get that deep, savory base. Toasted Szechuan peppercorns and the dried chile de arbol peppers are where most of the magic happens, so hunt down fresh spices if you can.

Flat lay of fresh raw chicken breast pieces next to a small white bowl of dark soy sauce, whole uncracked brown eggs, a large vibrant red bell pepper chopped, two bright green serrano peppers sliced, a handful of dried red chile de arbol peppers, whole Szechuan peppercorns scattered, chopped raw peanuts in a small white bowl, a small white bowl containing golden sesame oil, fresh minced ginger roots, a small white bowl of honey with a honey dipper removed, a small white bowl of fiery red chili garlic sauce, a small white bowl of crushed red pepper flakes, small white bowl with ground Chinese five spice, a small white bowl of rice vinegar, small white bowl with cornstarch powder, and a portion of cooked white rice arranged neatly with perfect symmetry — no utensils, no packaging, no duplicates, all ingredients fresh and natural, simple white ceramic bowls 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: I love using breast for its lean bite, but thighs work if you want juicier chicken.
Soy sauce: It’s the salty umami backbone—opt for gluten-free if needed.
Corn starch: Keeps the chicken beautifully crispy while locking in flavor.
Sesame oil: Adds a subtle nuttiness that complements the peanuts perfectly.
Bell pepper: Sweetness and color that balance the fiery heat.
Serrano peppers: Optional boost of fresh heat if you dare.
Dried chile de arbol peppers: The punchy dried peppers are key for that authentic Szechuan spicy kick.
Szechuan peppercorns: Essential for that characteristic numbing, citrusy flavor.
Peanuts: The crunchy goodness that brings texture and nutty depth—cashews swap well too.
Rice vinegar: Adds a bright tanginess to balance heat and sweetness in the sauce.
Honey: Sweetens the sauce naturally—adjust to your taste.
Chili garlic sauce: Boosts the spice and layers in garlicky warmth.
Ground ginger & garlic powder: Spice staples that pack flavor without overpowering.
Crushed red pepper flakes: Adds extra heat and texture in the sauce.
Chinese 5 spice: Adds depth and aroma, but use sparingly so it doesn’t take over.
Chicken stock: Optional for thinning the sauce while keeping richness.
Sriracha: For those who want to kick up the heat even more.
Cooked rice or noodles: The perfect blank canvas to soak up all those luscious flavors.
Spicy chili flakes: For garnish and an extra burst of heat at the table.

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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

The great thing about this Spicy Szechuan Chicken with Peanuts Recipe is how easy it is to adapt to your taste buds and pantry. Whether you want to dial down the heat or swap ingredients for a different twist, this dish welcomes your creativity!

Milder Version: Sometimes I like to skip the serrano and dried chile de arbol peppers to keep it friendly for everyone at the table. The dish still sings with flavor without the extra kick.
Protein Swap: If you prefer, try using chicken thighs instead of breasts—they stay juicier and add a touch more richness to the dish.
Nut Alternatives: Cashews are a delicious substitute for peanuts and bring a creamier crunch. Plus, they pair wonderfully with the bold Szechuan sauce.
Fresh Ingredients: When time allows, swapping garlic and ginger powder for freshly minced garlic and ginger really brightens the flavors and gives it a lovely aromatic punch.
Gluten-Free Option: Use a gluten-free soy sauce to enjoy this spicy chicken recipe without gluten worries.
Sweetness Levels: Feel free to adjust the honey in the sauce to balance out the heat—sometimes I add a little extra for a subtle sweet contrast.

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

This image shows a white plate with two main layers. One side has plain white rice, soft and fluffy. The other side has a thick stir-fry of dark brown crispy pieces, likely meat, mixed with bright green and orange bell peppers cut into chunks, and whole dried red chilies. The stir-fry looks glossy with sauce and small pieces of spices, and a silver fork rests on the plate near the food. The plate is on a white marbled surface with some dried red chili pieces scattered around. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate for Maximum Flavor

Start by placing your bite-sized chicken pieces in a large bowl. Pour in the soy sauce, season with a pinch of salt and pepper, and toss everything together until the chicken is evenly coated. Let it sit and marinate for about 10 minutes—this gives the chicken a great head start on soaking up those deep, savory flavors.

Step 2: Whip Up the Bold Szechuan Sauce

While the chicken is marinating, whisk together all the sauce ingredients (except the cornstarch) in a small pot. Bring it to a boil, then lower the heat to a simmer and let it cook gently for 3 minutes. This step melds the spicy, tangy, and sweet notes beautifully. To thicken, dissolve 1 tablespoon cornstarch in 2 tablespoons water, then stir it into the simmering sauce. Keep stirring for 2-3 minutes until it thickens to your liking. If you want it thicker, add 2 tablespoons cornstarch but skip the chicken stock—just watch the consistency so it doesn’t get too stiff. Once perfect, remove from heat and set aside.

Step 3: Coat and Cook the Chicken to Crispy Perfection

Heat the sesame oil in a large pan over medium heat. Toss your marinated chicken thoroughly in ½ cup cornstarch until every piece has a light, crispy coating. Add the chicken to the pan and cook for 5 to 6 minutes, stirring often, until it’s fully cooked and has developed a nice golden crust. Once done, remove the chicken from the pan and set it aside for the next step.

Step 4: Sauté Peppers and Peanuts for That Classic Crunch

Turn the heat up to medium-high and add the chopped bell pepper, serrano peppers, and dried chile de arbol peppers to the pan. Cook for about 5 minutes, until the peppers soften and become fragrant. Then add the Szechuan peppercorns and chopped peanuts—these bring that signature numbing spice and nutty crunch. Cook for another 2 minutes, stirring frequently to toast everything evenly.

Step 5: Bring It All Together and Simmer

Return the cooked chicken to the pan and pour in your prepared Szechuan sauce. Reduce the heat to low and let it simmer for 5 minutes. This allows all the bold flavors to marry while the sauce thickens slightly, giving every bite that irresistible coating.

Step 6: Serve and Garnish to Impress

Serve your spicy Szechuan chicken hot over steamed white rice or your favorite noodles. Don’t forget to garnish with extra chopped peanuts and a sprinkle of spicy chili flakes to add an eye-catching pop of color and that final kick of heat. Sit back, dig in, and savor every mouthwatering bite!

Top Tip

Making Spicy Szechuan Chicken with Peanuts Recipe at home is incredibly rewarding, and these tips will help you get the balance of heat, crunch, and sauciness just right every time.

Marinate Properly: Letting the chicken sit in soy sauce for the full 10 minutes really helps it soak up flavor and stay juicy during cooking.
Coating the Chicken: Toss the chicken pieces thoroughly in cornstarch—not too little, not too much—for that signature crispy coating that holds the sauce perfectly.
Toasting the Peppercorns: Lightly toasting and grinding the Szechuan peppercorns before using adds a fresh, fragrant kick that makes all the difference.
Control the Spice: If you want just a hint of heat, skip the serrano and chile de arbol peppers; they can be fiery, so adding them is really a personal preference based on your spice tolerance.

How to Serve Spicy Szechuan Chicken with Peanuts Recipe

The image shows two side-by-side views of a black wok with silver handles placed on a white marbled surface. In the left view, there are bite-size pieces of cooked golden brown chicken scattered in the center of the wok, with some browning visible on the pieces. In the right view, the wok contains chopped bell peppers in bright green and vibrant orange colors evenly spread in the middle. The wok’s interior has a subtle honeycomb texture, adding detail to the cooking surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To really elevate your serving, sprinkle extra chopped peanuts on top for an irresistible crunch. A dash of spicy chili flakes adds a lovely punch of color and an extra layer of heat. Fresh green onions or a few sprigs of cilantro can bring brightness and freshness to balance the bold flavors.

Side Dishes

This dish pairs beautifully with steamed white rice or your favorite noodles—both soak up the vibrant Szechuan sauce perfectly. For a refreshing contrast, serve with lightly sautéed or steamed greens like bok choy or snow peas. A crisp cucumber salad also complements the spicy heat wonderfully.

Make Ahead and Storage

Storing Leftovers

Store any leftover Spicy Szechuan Chicken with Peanuts in an airtight container in the refrigerator. It will keep well for up to 3 days, making it perfect for quick lunches or dinners later in the week.

Freezing

You can freeze this dish by placing cooled chicken and sauce in a freezer-safe container or bag. For best taste and texture, use within 1 month. When ready to enjoy, thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid using too high heat as it can dry out the chicken. Alternatively, microwave on medium power in short bursts, stirring between, for even heating.

Frequently Asked Questions:

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

Absolutely! Chicken thighs are a great alternative and tend to be juicier and more flavorful. Just chop them into bite-sized pieces as you would with the breast meat.

How spicy is this Spicy Szechuan Chicken with Peanuts Recipe?

This dish has a moderate to high spice level, especially if you use the serrano and dried chile de arbol peppers. You can control the heat by omitting these peppers or adjusting the amount of chili garlic sauce and sriracha.

Can I make the sauce ahead of time?

Yes, the Szechuan sauce can be prepared ahead and refrigerated separately for up to 3 days. When ready to cook, just combine it with the freshly cooked chicken and veggies for best results.

What can I substitute for peanuts if I have allergies?

Cashews are a wonderful substitute that works well both in the sauce and as a garnish. If you need a nut-free alternative, try toasted sesame seeds for a similar nutty crunch.

Final Thoughts

Crafting this Spicy Szechuan Chicken with Peanuts Recipe at home brings a burst of authentic Sichuan flavors right to your table. With its perfect balance of heat, tang, and crunch, it’s one of those meals that satisfies and excites your taste buds every time. Whether you’re cooking for family, friends, or just yourself, I hope this recipe inspires confidence to bring some spice and joy to your kitchen. Happy cooking!