If you’re craving a dinner that bursts with bold flavors and a satisfying kick, this Spicy Szechuan Chicken with Peanuts Recipe is exactly what you need. Tender chicken, crunchy peanuts, and a homemade spicy sauce come together in perfect harmony for a meal you won’t soon forget.

The image shows a close-up view of a pan filled with stir-fried pieces of brown-colored meat coated in a shiny sauce, mixed with bright red dried chili peppers scattered throughout. Chopped green and orange bell peppers add vibrant colors and a slightly crisp texture, while small pieces of chopped green onions and pale peanuts are sprinkled on top as garnishes. The pan has a dark, textured surface with a honeycomb pattern, and the dish looks hot and freshly cooked. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Szechuan Chicken with Peanuts Recipe
Top Tip
How to Serve Spicy Szechuan Chicken with Peanuts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Szechuan Chicken with Peanuts Recipe

Why You'll Love This Recipe

I have to say, every time I make this Szechuan chicken, my kitchen fills with the most amazing aroma. The combination of spices and fresh ingredients makes it one of my go-to dinners when I want something quick yet impressive.

Bold, Spicy Flavor: The homemade Szechuan sauce packs a punch that’s both flavorful and authentic.
Quick & Easy: Ready in just 25 minutes including marinating – perfect for busy weeknights.
Crunchy Texture: Peanuts add a delightful crunch that balances the tender chicken perfectly.
Customizable Heat: You control the spice level by adjusting peppers to your liking.

Ingredients & Why They Work

This recipe calls for a variety of colorful peppers, aromatic spices, and pantry staples you probably already have on hand. When you shop, look for fresh bell peppers and quality soy sauce to really make the flavors pop.

Flat lay of fresh raw chicken breast pieces next to a small white bowl of dark soy sauce, whole uncracked brown eggs, a large vibrant red bell pepper chopped, two bright green serrano peppers sliced, a handful of dried red chile de arbol peppers, whole Szechuan peppercorns scattered, chopped raw peanuts in a small white bowl, a small white bowl containing golden sesame oil, fresh minced ginger roots, a small white bowl of honey with a honey dipper removed, a small white bowl of fiery red chili garlic sauce, a small white bowl of crushed red pepper flakes, small white bowl with ground Chinese five spice, a small white bowl of rice vinegar, small white bowl with cornstarch powder, and a portion of cooked white rice arranged neatly with perfect symmetry — no utensils, no packaging, no duplicates, all ingredients fresh and natural, simple white ceramic bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breast: I use breast for its lean, tender texture, though thighs work great if you want juicier meat.
Soy sauce: Adds that essential salty umami flavor which is key for any Chinese stir-fry.
Corn starch: This helps create a crispy coating on the chicken and thickens the sauce beautifully.
Sesame oil: A little goes a long way in adding a subtle nuttiness to the dish.
Bell pepper: Provides sweetness and vibrant color, balancing the heat.
Serrano peppers: Optional, but fantastic if you love an extra spicy kick.
Dried chile de arbol peppers: These deepen the heat and smoky flavor in the dish.
Szechuan peppercorns: Essential for that signature numbing, citrusy sensation unique to Szechuan cuisine.
Peanuts: Chopped and tossed in for crunch; also great for garnishing.
Rice vinegar: Adds a bright, tangy contrast to balance the rich sauce.
Ground ginger and garlic: Aromatics that build layers of savory flavor.
Honey: Helps tame the heat with a touch of natural sweetness.
Chili garlic sauce and crushed red pepper flakes: These boost spice and add complexity.
Chicken stock (optional): Used to adjust sauce thickness and add depth if you like it a bit thinner.
Sriracha (optional): For those who want to dial up the heat even more.
Cooked rice or noodles: The perfect base to soak up that delicious sauce.
Spicy chili flakes: Sprinkled on top for extra heat and visual appeal.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Spicy Szechuan Chicken with Peanuts Recipe is how adaptable it is to your own taste and diet. Whether you like it hotter, milder, or with a twist of ingredients, you can easily make it yours.

Variation: If you prefer a juicier texture, try swapping the chicken breast for chicken thighs. I’ve done this myself when I want the dish to feel a bit richer, and the thighs hold up beautifully in the spicy sauce.
Spice Level Adjustment: For those who like it fiery, keep the serrano and dried chile de arbol peppers in. If you want something a bit gentler, simply omit the dried chiles and dial back on the serrano peppers – the dish still packs plenty of flavor without overwhelming heat.
Nutty Twist: While peanuts add a classic crunch and flavor here, I love switching things up sometimes by using cashews instead. They bring a slightly sweeter and creamier bite that pairs wonderfully with the spiced sauce.
Gluten-Free Option: Swap out soy sauce for tamari and check your chili garlic sauce to keep this recipe safe for gluten-free eaters. I’ve done this for friends and it works like a charm without losing any of that signature Szechuan punch.

Step-by-Step: How I Make Spicy Szechuan Chicken with Peanuts Recipe

This image shows a white plate with two main layers. One side has plain white rice, soft and fluffy. The other side has a thick stir-fry of dark brown crispy pieces, likely meat, mixed with bright green and orange bell peppers cut into chunks, and whole dried red chilies. The stir-fry looks glossy with sauce and small pieces of spices, and a silver fork rests on the plate near the food. The plate is on a white marbled surface with some dried red chili pieces scattered around. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate for Maximum Flavor

Start by tossing your bite-sized chicken pieces in soy sauce, salt, and pepper. Give them a good mix so every bit is well coated. Letting the chicken marinate for 10 minutes makes a big difference — it soaks up those savory notes, making each bite flavorful and tender. While you wait, use this time to prep your sauce ingredients.

Step 2: Craft the Szechuan Sauce

Combine all sauce ingredients except the cornstarch in a small pot and bring them to a boil. Once boiling, turn the heat down to simmer for about 3 minutes—this short simmer helps the flavors meld perfectly. Next, mix the cornstarch with water to create a slurry, then stir it into the sauce. Keep cooking for 2 to 3 minutes until it thickens nicely. Remember, you can adjust the thickness by adding more cornstarch or omitting the chicken stock for a richer sauce.

Step 3: Coat and Cook the Chicken

Heat your sesame or olive oil in a large pan over medium heat. Toss the marinated chicken pieces in ½ cup of cornstarch until fully coated—this helps get that fantastic crispy edge when cooked. Add the chicken to the pan and stir frequently as it cooks through in 5 to 6 minutes. It should turn lovely and golden on the outside but stay juicy inside. Remove the chicken and set it aside to make room for the peppers.

Step 4: Sauté the Peppers and Peanuts

Turn the heat up to medium-high and add the chopped bell pepper and serrano peppers to the pan. Cook them for 5 minutes until they’re softened but still have a nice crunch. Then toss in the dried chile de arbol peppers, Szechuan peppercorns, and chopped peanuts—these add that signature punch and crunch. Stir together and cook for another 2 minutes to bring those flavors together beautifully.

Step 5: Bring It All Together

Return the cooked chicken to the pan and pour in the thickened Szechuan sauce. Turn the heat down to low and let everything simmer gently for 5 minutes. This lets the chicken soak up the sauce fully, and the flavors meld into that irresistible spicy, nutty, tangy harmony we all crave.

Step 6: Serve It Up

Serve your spicy Szechuan chicken hot over a bed of fluffy white rice or your favorite noodles. Don’t forget to sprinkle on more chopped peanuts and a pinch of spicy chili flakes for that extra kick and beautiful presentation. This dish is quick, satisfying, and guaranteed to make your dinner feel special.

Top Tip

Mastering the Spicy Szechuan Chicken with Peanuts Recipe is easier when you keep a few helpful tips in mind. These nuggets come from experience and can really elevate your dish to restaurant-quality flavors and textures.

Perfect Marination: Letting the chicken marinate for the full 10 minutes helps it soak up all those savory soy sauce notes. Don’t skip this step — it really boosts flavor!
Balancing Heat: I learned that adding serrano and dried chile de arbol peppers gradually helps you control spiciness without overpowering the dish. Start with less if you're unsure and add more to taste.
Coating Chicken Evenly: Toss the chicken thoroughly in cornstarch for a nice crispy exterior when fried. This texture plays wonderfully against the bold, saucy coating.
Simmer to Meld Flavors: After combining the chicken and sauce, simmering for the full 5 minutes lets the spicy, tangy sauce penetrate the ingredients for a truly harmonious bite.

How to Serve Spicy Szechuan Chicken with Peanuts Recipe

The image shows two side-by-side views of a black wok with silver handles placed on a white marbled surface. In the left view, there are bite-size pieces of cooked golden brown chicken scattered in the center of the wok, with some browning visible on the pieces. In the right view, the wok contains chopped bell peppers in bright green and vibrant orange colors evenly spread in the middle. The wok’s interior has a subtle honeycomb texture, adding detail to the cooking surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To complement the fiery flavors of this Spicy Szechuan Chicken with Peanuts Recipe, I love garnishing with extra chopped peanuts for crunch and a sprinkle of spicy chili flakes to dial up the heat. Fresh chopped scallions or cilantro also add a fresh, herbal brightness that balances the intense spices beautifully.

Side Dishes

This dish pairs perfectly with steamed white rice or your favorite noodles, which soak up the bold sauce and round out the meal. For some extra greens, stir-fried bok choy or garlic sautéed green beans make wonderful simple sides without stealing the spotlight from the main event.

Make Ahead and Storage

Storing Leftovers

Store any leftover Spicy Szechuan Chicken with Peanuts in an airtight container in the refrigerator. It will keep well for up to 3 days, making for an easy and flavorful next-day meal.

Freezing

If you'd like to freeze the leftovers, cool the chicken completely before transferring to a freezer-safe container or bag. It can be frozen for up to 2 months. When ready to eat, thaw in the fridge overnight for best results.

Reheating

To reheat, warm the chicken gently in a skillet over medium heat until heated through, adding a splash of water or chicken stock if the sauce has thickened too much. You can also reheat in the microwave covered, but stovetop reheating preserves the texture better.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs work wonderfully in this recipe and offer a juicier, more tender texture compared to breasts. Just chop them into bite-sized pieces as usual.

How spicy is this dish? Can I adjust the heat?

This recipe can be quite spicy, especially if you include serrano and dried chile de arbol peppers along with sriracha and chili flakes. You can easily tailor the heat by omitting or reducing these ingredients to suit your spice tolerance.

Is there a gluten-free version of this recipe?

Yes! Simply use tamari instead of soy sauce and ensure your chili garlic sauce is gluten-free. This substitution keeps all the bold flavors while making the dish safe for gluten-sensitive eaters.

Can I prepare the sauce ahead of time?

Definitely. The homemade Szechuan sauce can be made up to 3 days ahead and stored in the refrigerator. Just reheat gently before adding it to the cooked chicken and vegetables.

Final Thoughts

Making Spicy Szechuan Chicken with Peanuts at home is such a rewarding experience — it fills your kitchen with incredible aromas and results in a dish bursting with layers of bold, spicy, and tangy flavors. Whether you're cooking for a weeknight dinner or impressing guests, this recipe is a surefire hit that’s quick to prepare and totally crave-worthy. Enjoy every bite!