18 Spicy Schezuan Chicken Delicious Recipes

Get ready to spice up your dinner routine with our 18 Spicy Schezuan Chicken Delicious Recipes! Whether you’re craving something fiery to warm up your weeknights or looking to impress with bold flavors, we’ve got you covered. These dishes are all about bringing the heat in the most delicious way possible. So, grab your apron, and let’s dive into a world of Schezuan spice that’ll leave your taste buds tingling for more!

Schezuan Chicken Stir Fry

How quietly the evening settles in, a perfect time to stir up something bold and comforting. This Schezuan Chicken Stir Fry, with its fiery depth and tender bites, is a dance of flavors waiting to unfold in your kitchen.

Ingredients

• 1 lb boneless, skinless chicken breast, thinly sliced
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp Schezuan sauce
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 cup water
• 2 green onions, sliced

Instructions

1. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb thinly sliced chicken breast to the wok, spreading evenly. Cook for 4-5 minutes until no longer pink, stirring occasionally for even browning.
3. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 30 seconds until fragrant. Tip: Keep the garlic from burning by stirring constantly.
4. Pour in 2 tbsp Schezuan sauce, 1 tbsp soy sauce, and 1 tsp sugar, tossing to coat the chicken evenly.
5. Add 1 sliced red bell pepper and 1 cup broccoli florets, stirring to combine. Cook for 3-4 minutes until vegetables are crisp-tender.
6. Pour in 1/2 cup water, bringing the mixture to a simmer. Reduce heat to medium and cook for 2 minutes, allowing the sauce to thicken slightly. Tip: The water helps to deglaze the pan and meld the flavors.
7. Garnish with 2 sliced green onions before serving. Tip: For an extra kick, drizzle with additional Schezuan sauce to taste.

Mightily tender and bursting with heat, this stir fry pairs beautifully with steamed rice or noodles. The crisp vegetables offer a refreshing contrast to the rich, spicy sauce, making each bite a delightful balance.

Schezuan Chicken with Peanuts

Kindly imagine the warmth of your kitchen, the sizzle of the pan, and the aromatic dance of Schezuan peppers in the air. This dish, a harmonious blend of spicy and nutty, invites you to explore the depths of flavor with every bite.

Ingredients

• 1 lb chicken breast, cut into 1-inch pieces
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp Schezuan peppercorns
• 1/2 cup roasted peanuts
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 cup green onions, sliced

Instructions

1. In a bowl, marinate chicken pieces with soy sauce and cornstarch for 15 minutes to tenderize.
2. Heat vegetable oil in a wok over medium-high heat until shimmering, about 2 minutes.
3. Add minced garlic and grated ginger, stirring for 30 seconds until fragrant.
4. Introduce marinated chicken to the wok, cooking for 5 minutes until no longer pink.
5. Toast Schezuan peppercorns in a dry pan for 1 minute, then crush lightly to release aroma.
6. Add crushed peppercorns and roasted peanuts to the chicken, stirring to combine.
7. Mix in rice vinegar and sugar, cooking for another 2 minutes to glaze the chicken.
8. Garnish with sliced green onions before serving.

Marvel at the contrast of textures—the crunch of peanuts against the tender chicken, all enveloped in a sauce that balances heat with a hint of sweetness. Serve atop a bed of steamed jasmine rice or alongside crisp vegetables for a meal that delights the senses.

Schezuan Chicken Noodles

Wandering through the flavors of the world from my kitchen, I find myself drawn to the bold and fiery embrace of Schezuan Chicken Noodles. It’s a dish that whispers of distant lands and bustling streets, yet feels intimately familiar with every slurp.

Ingredients

• 2 cups chicken breast, thinly sliced
• 4 cups water
• 8 oz Schezuan noodles
• 2 tbsp vegetable oil
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp Schezuan sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 cup bell peppers, sliced
• 1/2 cup carrots, julienned
• 2 green onions, chopped

Instructions

1. Bring 4 cups of water to a boil in a large pot over high heat.
2. Add the Schezuan noodles to the boiling water and cook for 4 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles and rinse under cold water to stop the cooking process. Set aside.
4. Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat until shimmering.
5. Add the thinly sliced chicken breast to the skillet and cook for 5 minutes, or until no longer pink.
6. Stir in 1 tbsp of minced garlic and 1 tbsp of minced ginger, cooking for 1 minute until fragrant.
7. Add 2 tbsp of Schezuan sauce, 1 tbsp of soy sauce, and 1 tsp of sugar to the skillet, stirring to coat the chicken evenly.
8. Introduce the sliced bell peppers and julienned carrots to the skillet, cooking for 3 minutes until vegetables are tender-crisp.
9. Fold the cooked noodles into the skillet, tossing gently to combine all ingredients and heat through.
10. Garnish with chopped green onions before serving.

Brimming with vibrant colors and a symphony of flavors, this dish offers a delightful contrast between the tender chicken and the crisp vegetables. Serve it with a side of pickled vegetables to cut through the richness, or enjoy it as is for a comforting meal that warms from the inside out.

Schezuan Chicken Wings

Moments like these call for something bold yet comforting, a dish that wraps you in warmth while daring your palate to explore. Schezuan chicken wings, with their fiery kick and deep, aromatic flavors, are just the ticket for turning an ordinary evening into something memorable.

Ingredients

• 2 lbs chicken wings
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp Schezuan peppercorns
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 tsp red chili flakes
• 1 tbsp vegetable oil
• 1/4 cup green onions, chopped

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine soy sauce, honey, minced garlic, grated ginger, red chili flakes, and vegetable oil. Whisk until the mixture is well blended.
3. Add the chicken wings to the bowl and toss them in the marinade until each wing is evenly coated. Let them marinate for at least 30 minutes in the refrigerator for deeper flavor.
4. Place the marinated wings on the prepared baking sheet in a single layer, ensuring they are not touching for even cooking.
5. Bake in the preheated oven for 25 minutes, then flip the wings and bake for an additional 20 minutes or until they are crispy and golden brown.
6. While the wings are baking, toast the Schezuan peppercorns in a dry pan over medium heat for 1-2 minutes until fragrant, then crush them lightly.
7. Sprinkle the crushed peppercorns and chopped green onions over the baked wings before serving.

Kicking off with a crunch, these wings reveal layers of flavor—first the sweetness of honey, then the heat from the chili and peppercorns. Serve them piled high on a platter, with extra napkins on the side, or alongside a crisp, cooling cucumber salad to balance the spice.

Schezuan Chicken Fried Rice

Musing over the quiet hum of the kitchen, I find myself drawn to the bold flavors of Schezuan chicken fried rice, a dish that marries the fiery kick of Schezuan peppers with the comforting familiarity of fried rice. It’s a recipe that speaks to the soul, offering warmth and vibrancy in every bite.

Ingredients

• 2 cups cooked white rice
• 1 tbsp Schezuan sauce
• 1 tbsp vegetable oil
• 1 cup diced chicken breast
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 2 eggs, beaten
• 2 tbsp soy sauce
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1/4 tsp red pepper flakes

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add diced chicken breast to the skillet, cooking until no pink remains, approximately 5 minutes. Tip: Ensure the chicken is patted dry before cooking for better browning.
3. Stir in minced garlic and ginger, cooking until fragrant, about 30 seconds.
4. Add diced carrots and frozen peas to the skillet, stirring occasionally until vegetables are tender, about 3 minutes.
5. Push the mixture to one side of the skillet, pouring beaten eggs into the other side. Scramble the eggs until fully cooked, then mix with the chicken and vegetables.
6. Add cooked white rice to the skillet, breaking up any clumps with a spatula. Tip: Day-old rice works best for fried rice as it’s less sticky.
7. Pour soy sauce and Schezuan sauce over the rice, stirring to evenly coat all ingredients. Cook for an additional 2 minutes to blend flavors.
8. Sprinkle red pepper flakes over the dish, adjusting according to desired heat level. Tip: For an extra kick, add a drizzle of Schezuan sauce before serving.

Just as the last grain of rice finds its place, the dish reveals its character—each forkful a harmonious blend of spicy, savory, and slightly sweet notes. Serve it in a hollowed-out pineapple for a playful twist that delights both the eyes and the palate.

Schezuan Chicken Lettuce Wraps

Under the soft glow of the kitchen light, the vibrant colors of the Schezuan chicken lettuce wraps come alive, a testament to the harmony of spicy and fresh flavors that await. This dish, a playful dance between the heat of Schezuan peppers and the crisp coolness of lettuce, invites you to savor each bite slowly, as if time itself pauses to appreciate the moment.

Ingredients

• 1 lb chicken breast, minced
• 2 tbsp Schezuan sauce
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1/2 cup red bell pepper, diced
• 1/4 cup green onions, sliced
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 8 large lettuce leaves
• 1 tsp sesame oil

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add minced chicken to the skillet, breaking it apart with a spatula, and cook until no longer pink, about 5 minutes.
3. Stir in garlic and ginger, cooking until fragrant, about 1 minute, to layer the flavors deeply.
4. Add diced red bell pepper and green onions, sautéing until slightly softened, about 3 minutes.
5. Pour in Schezuan sauce and soy sauce, stirring to coat the chicken and vegetables evenly, and cook for another 2 minutes to meld the flavors.
6. Drizzle with sesame oil, then remove from heat, letting the residual warmth intensify the sauce’s aroma.
7. Spoon the chicken mixture into the center of each lettuce leaf, folding the sides over to encase the filling snugly.

Now, the texture contrasts delightfully—the crunch of fresh lettuce against the tender, spicy chicken filling. For an extra touch, serve these wraps with a side of thinly sliced cucumbers to add a refreshing crispness that complements the Schezuan heat beautifully.

Schezuan Chicken Skewers

Moments like these, when the evening air carries the faintest hint of spice, remind me why I cherish the simplicity of Schezuan chicken skewers. The dish, with its bold flavors and tender bites, feels like a quiet celebration of contrasts.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes
• 2 tbsp Schezuan sauce
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp vegetable oil
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, approximately 375°F.
2. In a large bowl, combine the Schezuan sauce, soy sauce, honey, garlic powder, ground ginger, salt, and black pepper. Whisk until smooth.
3. Add the chicken cubes to the bowl, ensuring each piece is evenly coated with the marinade. Let it sit for 15 minutes to absorb the flavors.
4. Thread the marinated chicken onto the soaked skewers, leaving a small space between each piece for even cooking.
5. Brush the grill grates with vegetable oil to prevent sticking. Place the skewers on the grill.
6. Cook for 4-5 minutes on each side, or until the chicken reaches an internal temperature of 165°F and has a slight char.
7. Remove the skewers from the grill and let them rest for 2 minutes before serving.

Unassuming yet unforgettable, these skewers offer a juicy interior with a caramelized exterior. Serve them over a bed of steamed rice or alongside a crisp cucumber salad for a refreshing contrast.

Schezuan Chicken Dumplings

Sometimes, the most comforting meals are those that carry a hint of adventure, like these Schezuan Chicken Dumplings, with their bold flavors wrapped in delicate dough, inviting you to savor each bite slowly.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup water
• 1/2 lb ground chicken
• 2 tbsp Schezuan sauce
• 1 tbsp soy sauce
• 1 tsp ginger, minced
• 1 tsp garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp vegetable oil

Instructions

1. In a large bowl, combine 1 cup all-purpose flour and 1/2 cup water to form a dough. Knead for 5 minutes until smooth. Cover and let rest for 30 minutes.
2. While the dough rests, mix 1/2 lb ground chicken, 2 tbsp Schezuan sauce, 1 tbsp soy sauce, 1 tsp minced ginger, 1 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl until well combined.
3. Divide the dough into 20 equal pieces. Roll each piece into a thin circle on a floured surface.
4. Place 1 tsp of the chicken mixture in the center of each dough circle. Fold the edges to seal, pleating for a traditional look.
5. Heat 1 tbsp vegetable oil in a large pan over medium heat. Add dumplings in a single layer, cooking for 2-3 minutes until bottoms are golden brown.
6. Add 1/4 cup water to the pan, cover immediately, and steam for 5 minutes. Remove the lid and cook for another 2 minutes to crisp the bottoms.
7. Serve hot. The dumplings should have a crispy bottom with a tender, juicy filling, offering a perfect balance of textures. For an extra kick, drizzle with additional Schezuan sauce before serving.

Crunchy yet soft, these dumplings are a delightful contrast of textures, with the Schezuan sauce adding a fiery depth that lingers pleasantly. Try serving them alongside a cool cucumber salad to balance the heat.

Schezuan Chicken Spring Rolls

Now, as the evening light fades, there’s something deeply comforting about the idea of wrapping up the day with a dish that’s both vibrant and soothing. Schezuan Chicken Spring Rolls, with their crisp exterior and fiery, flavorful filling, offer just that—a little adventure in every bite.

Ingredients

• 2 cups shredded cooked chicken
• 1 tbsp Schezuan sauce
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1 tbsp soy sauce
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 tbsp vegetable oil
• 8 spring roll wrappers
• 1 egg, beaten
• 2 cups vegetable oil for frying

Instructions

1. In a large bowl, combine the shredded chicken, Schezuan sauce, cabbage, carrots, soy sauce, garlic, and ginger. Mix well until all ingredients are evenly coated.
2. Lay a spring roll wrapper on a clean surface. Place 2 tablespoons of the chicken mixture in the center of the wrapper.
3. Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll tightly towards the top edge. Seal the edge with a bit of beaten egg.
4. Heat the vegetable oil in a deep fryer or large pot to 350°F. Carefully add the spring rolls in batches, frying until golden brown, about 3-4 minutes per batch.
5. Remove the spring rolls with a slotted spoon and drain on paper towels. Tip: Letting them drain upside down helps prevent sogginess.
6. Serve immediately for the best texture. Tip: Dipping them in a mixture of soy sauce and a dash of Schezuan sauce enhances the flavors.

Remember, the magic of these spring rolls lies in their contrast—the crunch of the wrapper against the tender, spicy filling. For a playful twist, serve them with a side of cool, crisp cucumber slices to balance the heat.

Schezuan Chicken Pizza

Under the soft glow of the kitchen light, the fusion of Schezuan chicken atop a crispy pizza base unfolds like a story of culinary adventure, blending the bold with the familiar in every bite.

Ingredients

• 1 lb boneless chicken breast, cut into thin strips
• 2 tbsp Schezuan sauce
• 1 tbsp olive oil
• 1 pre-made pizza dough (16 oz)
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced bell peppers
• 1/2 cup sliced onions
• 1 tsp crushed red pepper flakes
• 1 tbsp minced garlic
• 1/4 cup chopped cilantro

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
2. In a skillet over medium heat, add 1 tbsp olive oil and sauté 1 tbsp minced garlic until fragrant, about 30 seconds.
3. Add 1 lb boneless chicken breast strips to the skillet, cooking until no longer pink, approximately 5-7 minutes.
4. Stir in 2 tbsp Schezuan sauce and 1 tsp crushed red pepper flakes with the chicken, coating evenly. Remove from heat and set aside.
5. On a floured surface, roll out the 16 oz pre-made pizza dough to a 12-inch circle. Tip: For a crispier crust, roll the dough thinner.
6. Carefully transfer the rolled dough to the preheated pizza stone or baking sheet.
7. Spread the Schezuan chicken mixture evenly over the dough, leaving a 1-inch border for the crust.
8. Top with 1 cup shredded mozzarella cheese, 1/2 cup sliced bell peppers, and 1/2 cup sliced onions.
9. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
10. Remove from the oven and let it cool for 2 minutes before slicing. Tip: Garnish with 1/4 cup chopped cilantro for a fresh contrast to the spicy flavors.

Perfectly balancing heat and crunch, this Schezuan Chicken Pizza offers a playful twist on pizza night. The melty cheese and vibrant toppings invite you to explore each slice with curiosity, perhaps paired with a cool cucumber salad to tame the spice.

Schezuan Chicken Tacos

Wandering through the flavors of the world, we find ourselves at the crossroads of Chinese and Mexican cuisines with a dish that promises to tantalize your taste buds. Schezuan Chicken Tacos blend the fiery warmth of Schezuan peppers with the comforting embrace of soft tortillas, creating a meal that’s as adventurous as it is familiar.

Ingredients

• 1 lb chicken breast, thinly sliced
• 2 tbsp Schezuan sauce
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp ginger powder
• 1/4 cup green onions, chopped
• 8 small flour tortillas
• 1 tbsp vegetable oil
• 1/2 cup shredded cabbage
• 1/4 cup cilantro, chopped

Instructions

1. In a bowl, combine the chicken slices with Schezuan sauce, soy sauce, garlic powder, and ginger powder. Let it marinate for 15 minutes to absorb the flavors.
2. Heat vegetable oil in a pan over medium-high heat (350°F). Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and slightly caramelized.
3. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they’re soft and pliable.
4. Assemble the tacos by placing a generous amount of the cooked chicken on each tortilla, then top with shredded cabbage and chopped cilantro.
5. Serve immediately, garnished with additional green onions for an extra crunch.

The texture of these tacos is a delightful contrast between the tender, spicy chicken and the crisp freshness of the cabbage and cilantro. The bold flavors of the Schezuan sauce meld beautifully with the subtle sweetness of the tortillas, making each bite a harmonious blend of heat and comfort. Try serving them with a side of lime wedges to add a bright, citrusy note that cuts through the richness.

Schezuan Chicken Burger

Under the soft glow of the kitchen light, the Schezuan Chicken Burger emerges as a bold yet comforting fusion, where the fiery kiss of Schezuan pepper meets the familiar embrace of a juicy chicken patty. It’s a dish that invites you to pause and savor, layer by layer, the complexity of flavors woven into its simplicity.

Ingredients

– 1 lb ground chicken
– 1 tbsp Schezuan pepper
– 1 tsp salt
– 1 tbsp soy sauce
– 1 tsp garlic powder
– 1 tsp ginger powder
– 1 tbsp vegetable oil
– 4 burger buns
– 1 cup shredded lettuce
– 1/2 cup sliced cucumbers
– 1/4 cup mayonnaise
– 1 tbsp chili sauce

Instructions

1. In a mixing bowl, combine 1 lb ground chicken, 1 tbsp Schezuan pepper, 1 tsp salt, 1 tbsp soy sauce, 1 tsp garlic powder, and 1 tsp ginger powder until evenly mixed.
2. Divide the mixture into 4 equal parts and shape each into a patty, ensuring they’re compact enough to hold together during cooking.
3. Heat 1 tbsp vegetable oil in a skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the patties in the skillet, cooking for 5 minutes on each side or until the internal temperature reaches 165°F.
5. While the patties cook, toast the burger buns lightly in a toaster or on a dry skillet for about 1 minute per side for a crisp texture.
6. In a small bowl, mix 1/4 cup mayonnaise with 1 tbsp chili sauce to create a spicy mayo spread.
7. Assemble the burgers by spreading the spicy mayo on the bottom bun, followed by the cooked patty, 1/4 cup shredded lettuce, and 2 tbsp sliced cucumbers, then top with the other half of the bun.

Each bite of the Schezuan Chicken Burger offers a crunch from the fresh vegetables, a creamy kick from the spicy mayo, and the deep, warming flavors of the Schezuan-spiced chicken. Try serving it with a side of sweet potato fries to balance the heat with a touch of sweetness.

Schezuan Chicken Salad

Beneath the soft glow of the kitchen light, the Schezuan Chicken Salad emerges as a vibrant tapestry of flavors, each bite a whisper of heat and harmony. It’s a dish that carries the warmth of shared meals and the quiet joy of solitary cooking, a perfect blend for any season.

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup mayonnaise
• 2 tbsp Schezuan sauce
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced cucumber
• 1/4 cup chopped green onions
• 1 tbsp sesame seeds

Instructions

1. In a large mixing bowl, combine 2 cups shredded cooked chicken, 1/2 cup mayonnaise, 2 tbsp Schezuan sauce, 1 tbsp soy sauce, and 1 tsp sesame oil. Mix until the chicken is evenly coated. Tip: For a lighter version, substitute half of the mayonnaise with Greek yogurt.
2. Add 1/2 cup shredded carrots, 1/2 cup thinly sliced cucumber, and 1/4 cup chopped green onions to the bowl. Gently fold the vegetables into the chicken mixture until well combined. Tip: For extra crunch, let the salad sit in the refrigerator for 30 minutes before serving.
3. Sprinkle 1 tbsp sesame seeds over the salad for garnish. Tip: Toast the sesame seeds in a dry pan over medium heat for 2 minutes to enhance their flavor before garnishing.

Crunchy vegetables and tender chicken come together in a creamy, spicy dressing that dances on the palate. Serve this salad nestled in butter lettuce leaves for a refreshing twist or alongside steamed jasmine rice for a more substantial meal.

Schezuan Chicken Curry

Venturing into the realm of bold flavors, this Schezuan Chicken Curry marries the fiery warmth of Schezuan peppers with the comforting embrace of a creamy curry. It’s a dish that invites you to explore the depths of your spice tolerance while promising a rewarding culinary experience.

Ingredients

• 2 tbsp vegetable oil
• 1 lb chicken breast, cubed
• 1 tbsp Schezuan peppercorns
• 1 cup coconut milk
• 2 tbsp soy sauce
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 cup chicken broth
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb cubed chicken breast to the skillet, cooking until lightly browned on all sides, about 5 minutes. Tip: Avoid overcrowding the pan to ensure even browning.
3. Stir in 1 tbsp Schezuan peppercorns, 1 tbsp minced ginger, and 2 cloves minced garlic, cooking until fragrant, about 1 minute.
4. Pour in 1 cup coconut milk, 2 tbsp soy sauce, and 1 tbsp curry powder, stirring to combine. Bring to a gentle simmer.
5. Add 1/2 cup chicken broth, reduce heat to low, and simmer uncovered for 15 minutes. Tip: Stir occasionally to prevent sticking.
6. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry. Gradually stir into the curry to thicken, cooking for an additional 2 minutes. Tip: Adjust thickness by adding more slurry if desired.

With its velvety texture and a kick that lingers, this Schezuan Chicken Curry is best served over a bed of steamed jasmine rice, allowing the grains to soak up the vibrant sauce. The interplay of heat and creaminess makes each bite a discovery.

Schezuan Chicken Soup

Zestfully, let’s embark on a culinary journey to explore the depths of flavor with a dish that warms the soul and invigorates the senses. Schezuan Chicken Soup, a harmonious blend of spicy and savory, offers a comforting embrace with every spoonful.

Ingredients

• 2 cups chicken broth
• 1 lb boneless chicken breast, cubed
• 2 tbsp Schezuan sauce
• 1 tbsp soy sauce
• 1 tsp ginger, minced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1/2 cup carrots, julienned
• 1/2 cup bell peppers, sliced
• 1 tbsp vegetable oil
• 1/2 tsp red pepper flakes
• 2 green onions, chopped

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 tsp minced ginger and 2 cloves minced garlic to the pot, sautéing until fragrant, about 30 seconds.
3. Introduce 1 lb cubed chicken breast to the pot, cooking until the exterior turns white, approximately 5 minutes.
4. Stir in 2 tbsp Schezuan sauce and 1 tbsp soy sauce, ensuring the chicken is evenly coated.
5. Pour in 2 cups chicken broth, bringing the mixture to a gentle boil over high heat.
6. Reduce heat to medium-low, adding 1 cup sliced mushrooms, 1/2 cup julienned carrots, and 1/2 cup sliced bell peppers. Simmer for 10 minutes, or until vegetables are tender.
7. Sprinkle 1/2 tsp red pepper flakes into the soup for an extra kick, adjusting according to heat preference.
8. Garnish with 2 chopped green onions before serving.

Now, the soup presents a vibrant tapestry of textures, from the tender chicken to the crisp vegetables, all swimming in a broth that’s both fiery and soothing. Consider serving it with a side of steamed rice to balance the heat, or enjoy it as is for a lighter meal.

Schezuan Chicken Pasta

Flowing through the quiet of the evening, the thought of blending the fiery zest of Schezuan cuisine with the comforting embrace of pasta feels like a whisper of adventure in the mundane. This dish, a dance of bold flavors and tender textures, invites you to explore the warmth of spices and the simplicity of a well-loved staple.

Ingredients

• 2 cups pasta
• 1 lb chicken breast, sliced
• 2 tbsp Schezuan sauce
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 cup bell peppers, sliced
• 1/2 cup onions, sliced
• 1/4 cup green onions, chopped
• 1 tsp red chili flakes
• 1/2 tsp salt

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 2 cups pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb sliced chicken breast, cooking until no longer pink, about 5-7 minutes. Remove chicken from skillet and set aside.
3. In the same skillet, add 2 cloves minced garlic and 1 tsp grated ginger, sautéing for 30 seconds until fragrant.
4. Add 1/2 cup sliced bell peppers and 1/2 cup sliced onions to the skillet, cooking until slightly softened, about 3-4 minutes.
5. Return the cooked chicken to the skillet. Stir in 2 tbsp Schezuan sauce, 1 tsp red chili flakes, and 1/2 tsp salt, mixing well to coat everything evenly.
6. Add the cooked pasta to the skillet, tossing gently to combine with the chicken and vegetables. Cook for an additional 2 minutes to allow flavors to meld.
7. Garnish with 1/4 cup chopped green onions before serving.

Perhaps the most inviting aspect of this dish is the way the Schezuan sauce clings to each strand of pasta, offering a spicy kick that’s beautifully balanced by the sweetness of the bell peppers. Serve it with a side of steamed broccoli for a colorful, nutritious meal that doesn’t skimp on flavor.

Schezuan Chicken Kebabs

Flickering candlelight casts shadows on the kitchen counter as I prepare these Schezuan Chicken Kebabs, a dish that marries the fiery warmth of Schezuan peppers with the comforting familiarity of kebabs. It’s a recipe that feels like a journey, each step a mindful pause in the rush of everyday life.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp Schezuan peppercorns, crushed
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1/2 tsp red chili flakes
• 1 tbsp vegetable oil
• 1/2 cup diced bell peppers
• 1/2 cup diced onions

Instructions

1. In a large bowl, combine chicken pieces, soy sauce, honey, minced garlic, minced ginger, crushed Schezuan peppercorns, and red chili flakes. Mix well to ensure each piece is evenly coated. Marinate for at least 30 minutes in the refrigerator for deeper flavor.
2. Preheat your grill to medium-high heat, approximately 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
3. Thread the marinated chicken, diced bell peppers, and onions onto skewers, alternating between ingredients for even cooking and presentation.
4. Brush the kebabs lightly with vegetable oil before placing them on the grill. This helps in achieving a beautifully charred exterior.
5. Grill the kebabs for 4-5 minutes on each side, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight char marks.
6. Let the kebabs rest for 3 minutes off the grill before serving. This allows the juices to redistribute, ensuring moist and flavorful chicken.

Vibrant and bold, these Schezuan Chicken Kebabs offer a delightful contrast of textures—from the juicy tenderness of the chicken to the crisp freshness of the vegetables. Serve them atop a bed of steamed jasmine rice or alongside a cooling cucumber salad to balance the heat.

Schezuan Chicken Bao Buns

How quietly the flavors of Schezuan chicken bao buns unfold, a gentle dance of spice and softness that feels like a secret shared between friends. This dish, with its tender bao and fiery filling, is a testament to the beauty of contrast, a moment of warmth in the everyday.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp active dry yeast
• 1/2 cup warm water
• 1 tbsp vegetable oil
• 1/2 lb chicken breast, thinly sliced
• 2 tbsp Schezuan sauce
• 1 tbsp soy sauce
• 1 tsp ginger, minced
• 1 clove garlic, minced
• 1/2 cup cabbage, shredded
• 1/4 cup carrots, julienned
• 1 tbsp sesame oil

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1 tbsp sugar, and 1 tsp active dry yeast.
2. Gradually add 1/2 cup warm water and 1 tbsp vegetable oil, mixing until a dough forms.
3. Knead the dough on a floured surface for 10 minutes, until smooth and elastic. Tip: The dough should spring back when lightly pressed.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. While the dough rises, heat a pan over medium heat and add 1 tbsp sesame oil.
6. Add 1 tsp minced ginger and 1 clove minced garlic, sautéing for 30 seconds until fragrant.
7. Add 1/2 lb thinly sliced chicken breast, cooking for 5 minutes until no longer pink.
8. Stir in 2 tbsp Schezuan sauce and 1 tbsp soy sauce, coating the chicken evenly. Tip: Adjust the heat to prevent the sauce from burning.
9. Add 1/2 cup shredded cabbage and 1/4 cup julienned carrots, cooking for 2 minutes until slightly softened.
10. Divide the risen dough into 8 pieces, rolling each into a ball and then flattening into a disc.
11. Place a spoonful of the chicken mixture in the center of each disc, folding the edges up to enclose the filling.
12. Steam the bao buns in a bamboo steamer over boiling water for 15 minutes. Tip: Line the steamer with parchment paper to prevent sticking.
13. Remove the bao buns from the steamer and let cool slightly before serving.

Gently pull apart a bao bun to reveal the vibrant filling, the steam carrying the scent of Schezuan pepper and soy. The softness of the bun contrasts beautifully with the crunch of vegetables, a harmony of textures and flavors that invites you to take another bite. Serve these with a side of pickled vegetables for an extra tang that cuts through the richness.

Conclusion

We hope this roundup of 18 Spicy Schezuan Chicken recipes has inspired your next kitchen adventure! Each dish offers a unique twist on this beloved flavor, perfect for spicing up your meal rotation. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these delicious ideas handy. Happy cooking!