Buy all ingredients right below the recipe
For the marinade
- 500g chicken breast, cut into small pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1 tablespoon cornstarch
For the Sichuan sauce
- 2 tablespoons vegetable oil
- 2-3 tablespoons Sichuan chili sauce (adjust amount according to spice preference)
- 2-3 tablespoons peanut butter
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 cup chicken broth or vegetable broth
For the vegetables
- 1 chili pepper, thinly sliced (optional)
- 1/2 onion, thinly sliced
- Vegetables of choice
Instructions
- 1In a bowl, combine the chicken pieces with soy sauce, rice wine (if using), and cornstarch. Marinate for about 15-20 minutes.
- 2In another bowl, mix the Sichuan chili sauce, peanut paste, garlic, ginger, soy sauce, vinegar, sugar, and chicken broth. Mix well until you get a smooth sauce.
- 3Heat vegetable oil in a deep pan or wok over medium heat. Add the chopped vegetables (chili pepper, onion, carrot, bell pepper, and any other vegetables you are using) and sauté for 3-5 minutes or until tender.
- 4Add the marinated chicken pieces to the vegetables and cook until they turn white and are cooked through on all sides.
- 5Pour the prepared Sichuan sauce over the chicken and vegetables. Mix well to coat everything with the sauce.
- 6Let the mixture simmer for a few minutes, stirring regularly, until the sauce thickens and evenly coats the ingredients.
- 7Serve Sichuan Chicken hot with plain rice or vegetable rice. Garnish with sesame seeds or chopped green onion, if desired. It can be served as a main course or alongside other Chinese dishes.
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