Ten Minute Szechuan Chicken Recipe - Allrecipes.com
Ten Minute Szechuan Chicken Recipe
  • READY IN 30 mins

Ten Minute Szechuan Chicken

Recipe by  

"A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
  2. Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.
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Reviews More Reviews

Most Helpful Positive Review
Oct 03, 2006

Do note--if you expect any kind of sauce, don't. I forgot that Szechuan Chicken usually doesn't come with sauce. When I selected this recipe, I expected something along the lines of Kung Pao Chicken, which usually comes with sauce. The chicken had an exceptionally good flavor and served with rice, is a definite winner.

Most Helpful Critical Review
Mar 29, 2011

This was ok. Very salty. I even cut back on the soy sauce and added extra water. The chicken seemed mushy to me. I did add some red and yellow peppers which made it a little better. I would make it again but change some things.

May 26, 2005

Overall, this is a good recipe. I made some changes to this recipe to suit my taste. Reduce the amount of soysauce to 2 TSP, and add 1/2 TSP directly to the meat. Add 1 more tsp of sugar to balance the flavor. Add a dash of five spice powder or ginger to give it authenticity. I tried the recipe with beef, and it turned out good. This is definitely a keeper. Thanks for sharing the recipe.

Nov 07, 2003

Every time I make this recipe, it turns out fantastic and people love it. The prep time has made it take over an hour before, depending on how many vegetables I chop up and mix in (e.g. carrots, broccoli, cauliflower, bell pepper, mushroom, green onion) or if I need to de-bone the meat. I would also suggest adding peanuts to the sauce. Using the original recipe, i.e. boneless skinless meat and not chopping any veggies, this is superfast and easy. When cooking the rice, I like to add a little soy sauce and/or Szechuan seasoning to the rice water for flavor.

Nov 04, 2003

We have updated this recipe to include 1 teaspoon of sugar as per the original submission.

May 22, 2007

Seems to me that some of these recipes just "run together." Its a "different recipe" but the same flavor. THIS recipe is great in that it is unique in flavor, not to mention it tastes great :) It is very fast and it is versatile. That being said, double up the sauce! :) Its great with pork or beef too!

Jul 14, 2004

I made this last night, but I adjusted the recipe to suit my family's tastes. I only used 3 tblsp soy sauce. To make up for the liquid, I added 1 tblsp Chinese cooking wine,(sherry would work too,) and also 1 tblsp sesami oil. I increased the amount of cayenne pepper to 1/4 tsp and only used one green onion. Also, I added that green onion during the last few minutes of cooking since my family is not fond of the raw onion taste. The family loved this dish and I'll make it again.

Jul 19, 2005

I added sesame seeds and a little extra cayenne pepper, and it was perfect, especially served with veggies over steamed white rice. Exactly what I was hoping for. Thanks!


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  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 10.1 g
  • 3%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 28.7 g
  • 57%
  • Sodium
  • 745 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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