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Szechuan Chicken and Broccoli: A Beginner-Friendly Recipe You Can Make at Home

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If you’ve ever craved a restaurant-style Szechuan dish, but didn’t want to deal with the hassle or expense of dining out, this Szechuan Chicken and Broccoli recipe is the answer. Perfectly balanced with spicy heat, tangy sweetness, and a savory depth of flavor, this dish can be on your table in just 20 minutes, making it ideal for busy evenings or anyone new to cooking.

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Szechuan Chicken and Broccoli: A Beginner-Friendly Recipe You Can Make at Home

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🌶️🍗 Bring the heat with Szechuan Chicken and Broccoli! This flavorful dish is packed with a spicy, tangy sauce that perfectly complements the tender chicken and crisp broccoli. 🍴 Perfect for beginner cooks, this recipe is quick, easy, and guaranteed to satisfy your cravings for bold, restaurant-quality flavors at home! 😍

#SzechuanSauce #SpicyChicken #BeginnerCooks #BoldAndFlavorful #EasyDinnerRecipe #HomemadeChineseFood #HealthyDinner #ChickenAndVeggies #QuickMeals #FoodieGoals 🌶️🍗🥦

  • Total Time: 20 minutes
  • Yield: 2 servings 1x

Ingredients

Scale

For the Sauce:

  • ¼ cup sweet chili sauce
  • 2 tablespoons reduced-sodium soy sauce (gluten-free, if preferred)
  • 2 tablespoons seasoned rice vinegar
  • 2 cloves garlic (minced, approximately 1 teaspoon)
  • 2 teaspoons cornstarch (optional, for thickening)
  • 1 teaspoon Sriracha sauce (adjust to taste)
  • ½ teaspoon crushed red pepper flakes (adjust for desired heat level)
  • ½ teaspoon freshly grated ginger
  • 1 to 2 teaspoons sesame oil (for stir-frying)

For the Stir-Fry:

  • 1 pound raw chicken breast (cut into bite-sized pieces or thin strips)
  • ½ pound chopped broccoli florets
  • ¼ cup chopped green onions (for garnish)
  • 1 teaspoon sesame seeds (for garnish)

Instructions

1. Thaw the Chicken (if frozen):

If you’re using frozen chicken, make sure to thaw it ahead of time. You can thaw the chicken in the fridge overnight or place it in a bowl of cold water for quicker results.

2. Make the Sauce:

In a medium bowl, combine the sweet chili sauce, soy sauce, rice vinegar, garlic, Sriracha, red pepper flakes, and ginger. Whisk everything together until well combined. For an extra thick sauce, add 2 teaspoons of cornstarch to the mix. This will create a thicker consistency, just like the sauce you would find in your favorite Chinese takeout.

3. Heat the Oil in a Wok or Skillet:

Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat. Once the oil is hot and shimmering, it’s time to start cooking.

4. Stir-Fry the Broccoli:

Add the chopped broccoli to the skillet and stir-fry for about 3 to 4 minutes until the broccoli is bright green and slightly tender. You want the broccoli to retain its crispness, so don’t overcook it. If you prefer softer broccoli, cook it a little longer.

5. Cook the Chicken:

Push the broccoli to one side of the pan and add the remaining 1 teaspoon of sesame oil. Place the chicken pieces in the skillet and cook for about 3-4 minutes. Stir occasionally, ensuring the chicken cooks through and turns golden brown on all sides. You’ll know the chicken is cooked when it’s no longer pink in the center and reaches an internal temperature of 165°F.

6. Add the Sauce:

Once the chicken is cooked through, pour the prepared sauce over the chicken and broccoli. Stir to coat the ingredients evenly. Allow the sauce to simmer for another 2-3 minutes until it begins to bubble and thicken. If you’ve used cornstarch, this will help the sauce cling to the chicken and broccoli, giving it that satisfying glossy finish.

7. Garnish and Serve:

Once everything is cooked to perfection, remove the pan from the heat. Top with freshly chopped green onions and a sprinkle of sesame seeds for a pop of flavor and crunch. Serve the Szechuan chicken alongside a bed of steamed quinoa or rice for a filling and balanced meal.

8. Optional: Adjust the Heat:

For those who like their food extra spicy, feel free to drizzle some additional Sriracha on top of the dish. You can also sprinkle more red pepper flakes for an extra punch. Remember, cooking is all about customization!

Notes

  • What to do if veggies overcook: If your broccoli or other veggies become too soft, don’t worry! It’s still edible, and the sauce will help flavor the dish. However, for that satisfying crunch, be sure to keep an eye on the veggies and stir frequently.
  • What to do if chicken browns too quickly: If the chicken pieces are browning too quickly before cooking through, lower the heat slightly. You can also add a splash of water or broth to help steam the chicken through while preventing the exterior from burning.
  • Make it vegetarian: If you’re looking to make this dish vegetarian, you can replace the chicken with tofu or even tempeh. Make sure to press the tofu beforehand to remove excess moisture.
  • Preparing ahead of time: This dish is incredibly quick, but you can prep some ingredients in advance. Chop your vegetables the night before and store them in an airtight container in the fridge. You can also make the sauce ahead of time and refrigerate it until you’re ready to cook.
  • Cooking equipment: A wok or a large skillet is best for stir-frying, but if you don’t have one, a regular non-stick skillet will do just fine.
  • Author: Paula Susan
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

Growing up, I was always fascinated by the complex and vibrant flavors of Chinese cuisine. One dish that stood out was the Szechuan Shrimp and Broccoli at my favorite local restaurant. With its bold flavors and a perfect balance of heat and umami, it quickly became a family favorite. However, the cost of dining out and the wait for a table made me think—why not try making it at home? Now, after experimenting with a few different ingredients and cooking techniques, I’ve perfected a healthier, homemade version that will satisfy all your cravings.

This Szechuan Chicken and Broccoli dish is ideal for beginners. It’s simple to prepare, requiring just a handful of ingredients, many of which you may already have in your pantry. The cooking process is quick and forgiving, allowing for easy adjustments to suit your spice level preferences. Plus, it’s much healthier than ordering takeout!

Ingredients and Preparation

To make this Szechuan Chicken and Broccoli, you’ll need:

For the Sauce:

  • ¼ cup sweet chili sauce
  • 2 tablespoons reduced-sodium soy sauce (gluten-free, if preferred)
  • 2 tablespoons seasoned rice vinegar
  • 2 cloves garlic (minced, approximately 1 teaspoon)
  • 2 teaspoons cornstarch (optional, for thickening)
  • 1 teaspoon Sriracha sauce (adjust to taste)
  • ½ teaspoon crushed red pepper flakes (adjust for desired heat level)
  • ½ teaspoon freshly grated ginger
  • 1 to 2 teaspoons sesame oil (for stir-frying)

For the Stir-Fry:

  • 1 pound raw chicken breast (cut into bite-sized pieces or thin strips)
  • ½ pound chopped broccoli florets
  • ¼ cup chopped green onions (for garnish)
  • 1 teaspoon sesame seeds (for garnish)

Additional Items:

  • 1 tablespoon sesame oil (for stir-frying)
  • Cooked quinoa or rice (for serving)
  • Optional: extra Sriracha or red pepper flakes for added heat

Preparation Notes:

  • Chicken: You can substitute the chicken with lean beef if preferred. Beef can bring a rich, savory flavor to the dish, creating a more robust profile.
  • Broccoli: You can easily swap the broccoli for other vegetables like bell peppers, snap peas, or even mushrooms. The key to this dish is the crunchy texture and vibrant green color of the veggies.
  • Sauce Adjustments: The beauty of homemade sauce is that you have full control over the flavors. Feel free to adjust the amount of Sriracha or sweet chili sauce depending on how spicy or sweet you prefer the dish.
  • Cornstarch: The cornstarch helps thicken the sauce to the consistency you’d expect from restaurant-style Szechuan dishes. If you prefer a lighter sauce, you can skip this step.

Step-by-Step Instructions

1. Thaw the Chicken (if frozen):

If you’re using frozen chicken, make sure to thaw it ahead of time. You can thaw the chicken in the fridge overnight or place it in a bowl of cold water for quicker results.

2. Make the Sauce:

In a medium bowl, combine the sweet chili sauce, soy sauce, rice vinegar, garlic, Sriracha, red pepper flakes, and ginger. Whisk everything together until well combined. For an extra thick sauce, add 2 teaspoons of cornstarch to the mix. This will create a thicker consistency, just like the sauce you would find in your favorite Chinese takeout.

3. Heat the Oil in a Wok or Skillet:

Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat. Once the oil is hot and shimmering, it’s time to start cooking.

4. Stir-Fry the Broccoli:

Add the chopped broccoli to the skillet and stir-fry for about 3 to 4 minutes until the broccoli is bright green and slightly tender. You want the broccoli to retain its crispness, so don’t overcook it. If you prefer softer broccoli, cook it a little longer.

5. Cook the Chicken:

Push the broccoli to one side of the pan and add the remaining 1 teaspoon of sesame oil. Place the chicken pieces in the skillet and cook for about 3-4 minutes. Stir occasionally, ensuring the chicken cooks through and turns golden brown on all sides. You’ll know the chicken is cooked when it’s no longer pink in the center and reaches an internal temperature of 165°F.

6. Add the Sauce:

Once the chicken is cooked through, pour the prepared sauce over the chicken and broccoli. Stir to coat the ingredients evenly. Allow the sauce to simmer for another 2-3 minutes until it begins to bubble and thicken. If you’ve used cornstarch, this will help the sauce cling to the chicken and broccoli, giving it that satisfying glossy finish.

7. Garnish and Serve:

Once everything is cooked to perfection, remove the pan from the heat. Top with freshly chopped green onions and a sprinkle of sesame seeds for a pop of flavor and crunch. Serve the Szechuan chicken alongside a bed of steamed quinoa or rice for a filling and balanced meal.

8. Optional: Adjust the Heat:

For those who like their food extra spicy, feel free to drizzle some additional Sriracha on top of the dish. You can also sprinkle more red pepper flakes for an extra punch. Remember, cooking is all about customization!

Beginner Tips and Notes

Cooking Szechuan Chicken and Broccoli at home may seem like a lot of steps, but it’s actually quite easy once you break it down. Here are a few tips to help you along the way:

  • What to do if veggies overcook: If your broccoli or other veggies become too soft, don’t worry! It’s still edible, and the sauce will help flavor the dish. However, for that satisfying crunch, be sure to keep an eye on the veggies and stir frequently.
  • What to do if chicken browns too quickly: If the chicken pieces are browning too quickly before cooking through, lower the heat slightly. You can also add a splash of water or broth to help steam the chicken through while preventing the exterior from burning.
  • Make it vegetarian: If you’re looking to make this dish vegetarian, you can replace the chicken with tofu or even tempeh. Make sure to press the tofu beforehand to remove excess moisture.
  • Preparing ahead of time: This dish is incredibly quick, but you can prep some ingredients in advance. Chop your vegetables the night before and store them in an airtight container in the fridge. You can also make the sauce ahead of time and refrigerate it until you’re ready to cook.
  • Cooking equipment: A wok or a large skillet is best for stir-frying, but if you don’t have one, a regular non-stick skillet will do just fine.

Serving Suggestions

Szechuan Chicken and Broccoli is a flavorful, one-pan meal that’s filling on its own. However, to complete the dish, consider adding these serving options:

  • Rice or Quinoa: Serve the chicken and broccoli over steamed jasmine rice, basmati rice, or quinoa for a complete meal. Both options are excellent at absorbing the spicy sauce.
  • Stir-Fried Noodles: If you want to add a bit more variety, serve the dish with stir-fried noodles or soba noodles.
  • Crispy Spring Rolls: For an appetizer, pair this dish with crispy vegetable or chicken spring rolls for added crunch.
  • Dipping Sauces: A simple soy sauce and vinegar dipping sauce can complement the Szechuan heat and add an extra layer of flavor.
  • Pickled Vegetables: If you want a fresh contrast to the spiciness of the dish, serve with pickled vegetables like cucumbers or radishes.

Storing Leftovers

Szechuan Chicken and Broccoli is perfect for meal prep! If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave. If the sauce has thickened too much in the fridge, you can add a small splash of water or chicken broth to loosen it up.

Conclusion: Give It a Try!

Cooking at home doesn’t have to be intimidating. This Szechuan Chicken and Broccoli recipe is quick, healthy, and bursting with flavor. Whether you’re a seasoned cook or just starting, this dish will teach you how to balance flavors and master stir-frying techniques. Plus, it’s customizable to fit your spice preferences and dietary needs.

I hope you’re inspired to try this recipe for yourself! Don’t forget to share your results in the comments section below. I’d love to hear how you made this dish your own and what side dishes you paired it with. Happy cooking!

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