Szechuan Chicken Stir Fry with Jasmine Rice

A bold, savory chicken stir-fry with crisp vegetables tossed in a spicy, slightly sweet Szechuan-style sauce, served over fluffy steamed rice.

This chicken stir-fry is a bold, flavor-packed dish that combines tender marinated chicken with crisp, colorful vegetables in a rich, savory sauce. Garlic, ginger, dried chilies, and Szechuan peppercorns create a fragrant base with a subtle numbing heat, while a balanced sauce of soy, hoisin, rice vinegar, and sambal brings depth with hints of sweetness and spice. Everything is quickly stir-fried to keep the vegetables vibrant and slightly crunchy, then coated in the glossy sauce and served over fluffy steamed rice for a satisfying, takeout-style meal made right at home.

Servings

2-4

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Chicken & Stir-Fry
2 chicken breasts, diced
2 tbsp soy sauce (for marinade)
1 tbsp cornstarch
2 tbsp vegetable oil
3 garlic cloves, minced
1-inch piece fresh ginger, minced
1 red bell pepper, sliced
1 small red onion, sliced
1 cup broccoli florets
½ cup snap peas
2–3 dried red chili peppers, chopped (seeds removed, adjust to taste)
1 tsp Szechuan peppercorns, freshly cracked

Sauce
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp hoisin sauce
1 tsp sesame oil
1 tbsp sambal oelek (or chili garlic paste)
1 tsp sugar
½ cup chicken broth

Steamed Rice
1 cup jasmine rice (or any long-grain rice)
1½ cups water
Pinch of salt

Cooking the Rice
In a saucepan, combine 1 cup jasmine rice, 1½ cups water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.

Marinating the Chicken
In a bowl, toss 2 diced chicken breasts with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let marinate for 10–15 minutes while you prep the vegetables.

Making the Sauce
In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, 1 tablespoon sambal oelek (or chili garlic paste), 1 teaspoon sugar, and ½ cup chicken broth. Set aside.

Stir-Frying the Chicken
Heat 1 tablespoon of the 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 4–5 minutes until browned and cooked through. Remove and set aside.

Stir-Frying the Vegetables
Add the remaining 1 tablespoon oil to the pan. Stir in 3 cloves minced garlic, 1-inch minced ginger, 2–3 chopped dried red chili peppers, and 1 teaspoon freshly cracked Szechuan peppercorns, cooking for about 30 seconds until fragrant. Add sliced red bell pepper, sliced red onion, 1 cup broccoli florets, and ½ cup snap peas. Stir-fry for 3–5 minutes until crisp-tender.

Combining and Finishing
Return the chicken to the pan and pour in the prepared sauce. Stir everything together and cook for 2–3 minutes, until the sauce thickens and coats the chicken and vegetables.

Serving
Serve hot over the steamed rice for a bold, savory stir-fry with a spicy, numbing kick.