Szechwan Chicken

Szechwan Chicken Recipe

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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
boneless, skinless chicken breasts, cut into chunks
3 Tbsp
corn starch
2 Tbsp
3 clove
garlic, pressed
bunch of green onions/scallions diagonally sliced


1Combine soy sauce, rice vinegar, sugar and cayenne pepper together and set aside
2Dredge 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.

About Szechwan Chicken

Course/Dish: Chicken
Regional Style: Asian