Szechuan Chicken

Servings : Serves 2

An easy, healthy and extremely delicious Chinese recipe made up of strips of chicken cooked with green pepper/capsicum, tomatoes, cabbage, onions and spices. I’ve served it with pasta, but it goes well with fried rice too.

Ingredients for Chicken Marinade

  • 250gm chicken breast, cut into thin strips - Marinate in the ingredients below for 30 minutes
  • 1 tsp. soya sauce
  • 1/4 tsp. garlic paste
  • 1/4 tsp. ginger paste
  • salt

Additional Ingredients

  • 1/2 cup cabbage, julienned
  • 1 carrot, julienned
  • 1 tomato, cut into strips
  • 1 onion, sliced
  • 1 green capsicum, julienned
  • 1/4 tsp. garlic paste
  • 1 tbsp. ketchup or chilli sauce
  • 2 tsp. tomato paste
  • 4 tbsp. oil
  • 1 red chilli
  • 1 tsp. black pepper powder
  • salt to taste
  • 1 tsp. corn flour mixed in some water
  • 2 tbsp. spring onion, chopped
  • 2-3 green chillies, slit or chopped
  • sesame seeds for garnishing (optional)
  • splash of soya sauce


Heat oil, add garlic paste and spring onions, fry for a minute then add the red chilli followed by the chicken strips. Cook until chicken starts to change color, then add the vegetables one at a time, starting with capsicum, then carrots, then cabbage. Add the ketchup/chilli sauce followed by the tomato paste. Cook for a couple of minutes, then add the sliced onion. Cook until the veggies are soft. You can add about a quarter to a half cup of water.

Add seasonings (black pepper/salt) and a splash of soya sauce, then add the sliced tomato and green chillies. Cook for 2-3 minutes, then mix in the corn flour paste and cook till the gravy is thick.

Garnish with sesame seeds and serve over rice or pasta.

Enjoy! 🙂

7 thoughts on “Szechuan Chicken
7 Replies
  • Hi Fauzia,
    Hi Fauzia,
    I tried this but didn’t turn out that well :(. It’s too spicy bc of the black pepper. Is there a way I can adjust it? I tried adding some more ketchup but that’s not helping much. If you could please suggest something to adjust the spice level, that would be great.
    Also, I’m a new cook so am a little confused about the cooking time. When you add chicken in the beginning, should we let it become soft completely before adding veggies?
    And then later when we add the tomatoes, are they supposed to get mashed into the gravy or they are supposed to be semi soft?

    • Hi, did you heap the tsp of
      Hi, did you heap the tsp of black pepper? Next time adjust the spice to suit your tastes, if you cannot take a lot of spice always use less. 🙂 Difficult to reduce spice once it is in the food, but you can make a second batch of the gravy (without the chicken) and then add that into the first spicy one and mix. Remember NOT to put any spice in the second batch. Hope that helps. With stir-fries like this one, you do not want the veggies cooked to mush, they need to have a bit of firmness. If you like the tomatoes mushy, add them in a bit early on.

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