Szechwan Chicken

Szechwan Chicken

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Nicole Davenport Behrman


you can adjust the amount of cayenne to suit your tastes. I serve this over rice. A sweet, white wine is a good compliment to the heat - just sayin' :P


★★★★★ 1 vote


  • 5 Tbsp
    soy sauce
  • 1 1/2 Tbsp
    rice vinegar
  • 1 1/2 tsp
  • 1/2 tsp
    cayenne pepper
  • 4
    boneless, skinless chicken breasts, cut into chunks
  • 3 Tbsp
    corn starch
  • 2 Tbsp
  • 3 clove
    garlic, pressed
  • 1
    bunch of green onions/scallions diagonally sliced

How to Make Szechwan Chicken


  1. Combine soy sauce, rice vinegar, sugar and cayenne pepper together and set aside
  2. Dredge the cut up chicken in cornstarch. Heat oil (this recipe works best in a wok, but a large frying pan will work too) and add garlic. Add chicken and cook until done. Add the sauce and stir well. Turn off the heat and add sliced scallions. Serve over cooked rice.

Printable Recipe Card

About Szechwan Chicken

Course/Dish: Chicken
Regional Style: Asian

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