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• My Szechuan Chicken Beats Takeout Any Day
• Ingredients & Substitutions
• How To Make Szechuan Chicken
• My Recipe Tips
• Szechuan Chicken Recipe card
• Serving Ideas
• More Asian Chicken Recipes
• Recipe Reviews

My Szechuan Chicken Beats Takeout Any Day

If you’re craving Chinese takeout but want something cleaner at home, my Szechuan chicken is it! I had a lot of fun trying to replicate the ones I’ve had from restaurants, and I’ll admit it took a few tries (6, to be exact) to avoid a result that was too numbing, too sweet, too spicy, or just too… something off. Here’s why this final version nails it:

• Sweet, bold, and saucy, with adjustable tingle and heat – This dish (sometimes spelled Sichuan chicken instead) has a kick from dried chilies and a little numbing from Sichuan peppercorns, but they’re balanced with garlic, ginger, and a touch of sweetness. The sauce is glossy, punchy, and the perfect coating for the juicy chicken.
• Simplified ingredients – Most recipes call for a dozen sauces and hard-to-find spices. My version is simpler, but still tastes like you’d expect.
• Faster and lighter than takeout – You can have this one-pan meal ready in about 30 minutes… minus the delivery wait, added sugar, and mystery ingredients.

I’ll just say it: Once you try this Szechuan chicken recipe, you might not go back to takeout again. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my szechuan chicken recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Chicken – I usually use boneless skinless chicken breast, but thighs work just as well if you want something a little juicier. You’ll also need arrowroot powder (or cornstarch) to thicken the sauce, avocado oil for searing, and salt and pepper as basic seasoning.
• Sauce Base – I use a blend of coconut aminos (my favorite sweeter, cleaner soy sauce alternative ) and rice wine vinegar . Feel free to swap in low-sodium soy sauce and other types of neutral vinegar.
• Dried Red Chilies – I use this brand . They last forever in my pantry and the flavor tastes just like takeout. A teaspoon of crushed red pepper flakes can work in a pinch, but they’re not really the same.
• Sichuan Peppercorns – Again, the name is interchangeable so sometimes I see them called Szechuan peppercorns. It’s important to get the kind that’s just the husk — I got these . If you get cheaper ones with the small black seeds still inside, they’ll come out when the husk splits open during cooking and make your dish gritty. Alternatively you can remove the seeds yourself, but that’s way too much work for me.
• Bell Peppers – I used a simple mix of colorful bell peppers for sweetness and crunch. Feel free to toss in other vegetables, like mushrooms, Chinese eggplant , broccoli, or sugar snap peas . I’ve even added pineapple, for similar vibes to my pineapple chicken .
• Aromatics – The garlic and ginger are a must! I highly recommend fresh for the punchiest flavor, but you could just season the Szechuan chicken with garlic powder and ground ginger if you like.
• Finishing Touches – A drizzle of my natural Wholesome Yum Zero Sugar Maple Syrup and toasted sesame oil for a sweet, nutty flavor, and green onions for a pop of color and crisp bite. Feel free to skip any of these, though.

How To Make Szechuan Chicken

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Coat the chicken. Cut it into pieces, pat dry with a paper towel, and toss in a bowl with arrowroot powder, salt, and pepper.
2. Mix the sauce base. Whisk together the coconut aminos and rice vinegar in a small bowl. Keep it nearby (you’ll need it soon).

1. Sear the chicken. Heat oil in a large skillet and cook the chicken in a single layer, until golden on both sides. Set aside.
2. Add the dried chilies and peppercorns. You want a little more oil and lower heat for this part. Let them sizzle until fragrant.

1. Stir fry the veggies. Add the bell peppers first, then the garlic and ginger. Cook just until they start to soften and smell amazing.
2. Simmer it all together. Add the chicken back in, pour in the sauce, and stir. Let the sauce bubble until thick.
3. Add the finishing touches. These are up to you! I like my Szechuan chicken with a little maple syrup and sesame oil stirred in, and a sprinkle of green onions.

My Recipe Tips

• Make sure all the arrowroot powder sticks to the chicken. Don’t leave it behind in the bowl! If it seems like too much and doesn’t want to stick, this is a sign your chicken pieces are a little too big, so cut the larger ones in half and toss again.
• Grab the largest skillet you’ve got. The sauce takes longer to thicken in a 10-inch skillet and can overcook the chicken. I highly recommend a 12-inch cast iron pan like this to help it thicken quickly. I actually used this 10-inch skillet for these pictures, but my 12-inch fares much better.
• Make sure your pan is coated well in oil while searing the chicken. When coated in arrowroot powder or cornstarch, it sticks easily. If it sticks and your pan is well coated, this is a sign that it’s too soon to flip. It will release more easily as it browns.
• Don’t turn the chicken constantly. Not only does this get you a better sear, it reduces the chance of sticking.
• The chicken does not need to cook through at the browning step. In fact, it’s better if you don’t cook it all the way through at this point. That way, it will stay juicy after simmering in the sauce and not be overcooked.
• If the pan overheats during the chicken step, let it cool a bit before adding the dried chilies and peppercorns. If you see that the oil is smoking, that’s a sign that it’s too hot and you need to remove from heat for a couple minutes before proceeding. The peppercorns especially can get bitter if you cook them at too-high heat.
• When stir frying the bell peppers, look for barely crisp-tender, not super soft . They will soften more when you simmer them in the sauce at the end, so you don’t want to overcook them at the stir frying step.
• I don’t recommend actually eating the dried red chilies or peppercorn husks. They are there for flavor, and the peppers are extremely spicy! They do soften, but don’t bite into one unless you like a lot of heat. And the peppercorns? They’re kind of crunchy and give your mouth a numbing sensation, which is the aspect of Szechuan chicken that some people really enjoy — just know what you’re getting into.
• If you like a lot of numbing, you can double the Sichuan peppercorns. I don’t recommend any more than that, because they start to make the dish bitter if you add too much. Ask me how I know. 😉

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Chicken:

• 1 lb Boneless skinless chicken breast (or boneless skinless chicken thighs; cut into 1-inch pieces) ▢
• 2 tbsp Arrowroot powder (or cornstarch) ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 2 tbsp Avocado oil ▢

Sauce Base:

• 1/2 cup Coconut aminos (or low sodium soy sauce) ▢
• 2 tbsp Rice wine vinegar ▢

Stir Fry:

• 1 tbsp Avocado oil ▢
• 1/2 cup Dried red chilies (~15 medium ones) ▢
• 1 tsp Sichuan peppercorns ▢
• 3 medium Bell peppers (chopped into 1/2-inch pieces; ~3 cups) ▢
• 4 cloves Garlic (minced) ▢
• 1 tbsp Fresh ginger (grated) ▢

Finish:

• 1 tbsp Maple syrup (I use my natural Wholesome Yum Zero Sugar Maple Syrup ) ▢
• 1 tbsp Toasted sesame oil (optional) ▢
• 1/4 cup Green onions (optional, for garnish; sliced) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the diced chicken dry with paper towels and place it in a large bowl. Sprinkle with arrowroot powder, salt, and pepper. Toss to coat.
2. In a small bowl, whisk together the sauce base: coconut aminos and rice wine vinegar. Set aside near the stove.
3. Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat. Add the chicken in a single layer and cook for 6-8 minutes , flipping halfway through, until golden brown. Remove to a plate and cover to keep warm.
4. Reduce the heat to medium and add the remaining tablespoon of oil. Add the dried red chilies and Sichuan peppercorns to the pan. Cook for about 1 minute to allow their flavor to infuse the oil.
5. Add the bell peppers. Stir fry for 3-4 minutes , until the peppers start to soften.
6. Add the garlic and ginger. Cook for 1-2 minutes , until fragrant.
7. Add the chicken back to the pan, and pour the sauce mixture over it. Stir and scrape the browned bits from the bottom of the pan with a wooden spoon. If the sauce is not already simmering, increase heat to bring it to a boil. Simmer for 5-7 minutes , until the sauce thickens and the chicken reaches an internal temperature of 165 degrees F (74 degrees C).
8. Remove the Szechuan chicken from heat. Stir the maple syrup and toasted sesame oil (if using). Toss to coat.
9. Serve right away, garnished with sliced green onions if you like.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: ~1 cup, or 1/4 of the entire pan

• Tips: Check out my recipe tips above to help you get juicy chicken with a golden outside (without drying it out), the right texture in your bell peppers, what to expect from this dish in terms of flavor, and more.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
• Meal prep: You can chop the veggies and chicken, and mix the sauce base in advance. This dish also reheats pretty well, so I’ve portioned it into individual containers for lunch, too.
• Reheat: Warm it up in a skillet over medium heat, or microwave if you’re in a rush. You may want an extra bit of oil or coconut aminos if the sauce seems dry.
• Freeze: You can freeze the cooked chicken and sauce in a freezer bag for up to 3 months.
• Note on nutrition info: The nutrition facts don’t include optional ingredients, or the ones you don’t actually eat (dried red chilies and Sichuan peppercorns). I used my Wholesome Yum Zero Sugar Maple Syrup , so if you go with regular, just keep in mind the carbs and sugar will be a bit higher.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Szechuan Chicken

Serving Ideas

I usually serve this Szechuan chicken stir fry over a bed of cauliflower rice , as pictured above, but regular rice or even a hot bowl of konjac noodles also works great.

Want something on the side? Try it with my simple Asian salad or smashed cucumber salad for a cool, crunchy contrast.

More Asian Chicken Recipes

If you enjoyed the bold flavors in this Szechuan chicken, try one of my other Asian-inspired chicken recipes next:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

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Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Szechuan Chicken

My easy Szechuan chicken is bold, spicy, sweet, and saucy, with natural ingredients! It’ll satisfy that takeout craving in just 30 minutes.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/szechuan-chicken/

Ingredients

Chicken:

• 1 lb Boneless skinless chicken breast (or boneless skinless chicken thighs; cut into 1-inch pieces)
• 2 tbsp Arrowroot powder (or cornstarch)
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 2 tbsp Avocado oil

Sauce Base:

• 1/2 cup Coconut aminos (or low sodium soy sauce)
• 2 tbsp Rice wine vinegar

Stir Fry:

• 1 tbsp Avocado oil
• 1/2 cup Dried red chilies (~15 medium ones)
• 1 tsp Sichuan peppercorns
• 3 medium Bell peppers (chopped into 1/2-inch pieces; ~3 cups)
• 4 cloves Garlic (minced)
• 1 tbsp Fresh ginger (grated)

Finish:

• 1 tbsp Maple syrup (I use my natural Wholesome Yum Zero Sugar Maple Syrup )
• 1 tbsp Toasted sesame oil (optional)
• 1/4 cup Green onions (optional, for garnish; sliced)

Instructions

1. Pat the diced chicken dry with paper towels and place it in a large bowl. Sprinkle with arrowroot powder, salt, and pepper. Toss to coat.
2. In a small bowl, whisk together the sauce base: coconut aminos and rice wine vinegar. Set aside near the stove.
3. Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat. Add the chicken in a single layer and cook for 6-8 minutes , flipping halfway through, until golden brown. Remove to a plate and cover to keep warm.
4. Reduce the heat to medium and add the remaining tablespoon of oil. Add the dried red chilies and Sichuan peppercorns to the pan. Cook for about 1 minute to allow their flavor to infuse the oil.
5. Add the bell peppers. Stir fry for 3-4 minutes , until the peppers start to soften.
6. Add the garlic and ginger. Cook for 1-2 minutes , until fragrant.
7. Add the chicken back to the pan, and pour the sauce mixture over it. Stir and scrape the browned bits from the bottom of the pan with a wooden spoon. If the sauce is not already simmering, increase heat to bring it to a boil. Simmer for 5-7 minutes , until the sauce thickens and the chicken reaches an internal temperature of 165 degrees F (74 degrees C).
8. Remove the Szechuan chicken from heat. Stir the maple syrup and toasted sesame oil (if using). Toss to coat.
9. Serve right away, garnished with sliced green onions if you like.

Maya’s Recipe Notes

Serving size: ~1 cup, or 1/4 of the entire pan

• Tips: Check out my recipe tips above to help you get juicy chicken with a golden outside (without drying it out), the right texture in your bell peppers, what to expect from this dish in terms of flavor, and more.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
• Meal prep: You can chop the veggies and chicken, and mix the sauce base in advance. This dish also reheats pretty well, so I’ve portioned it into individual containers for lunch, too.
• Reheat: Warm it up in a skillet over medium heat, or microwave if you’re in a rush. You may want an extra bit of oil or coconut aminos if the sauce seems dry.
• Freeze: You can freeze the cooked chicken and sauce in a freezer bag for up to 3 months.
• Note on nutrition info: The nutrition facts don’t include optional ingredients, or the ones you don’t actually eat (dried red chilies and Sichuan peppercorns). I used my Wholesome Yum Zero Sugar Maple Syrup , so if you go with regular, just keep in mind the carbs and sugar will be a bit higher.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)