Szechuan Chicken Stir-Fry

I highly recommend this recipe! I didn't use chicken (though I will) tonight I used shrimp and pork belly and it was out of this world!

Easy fast recipe. I jacked up the chili garlic paste. The only criticism I have is that Sesame Oil is not a cooking oil. It's a flavouring oil and should never be used for cooking.

I've made this recipe several times and always have tweaked it a bit for our taste. Like many of you, we prefer more heat and intense flavors.  I've added more ginger, garlic and sambal, as well as a tablespoon of tomato paste as an intensifier (I freeze the remainder of the can).  Hoisin is a good substitute for half of the soy sauce, we really don't care for the salt load of "light"soy sauce.  Tonight we're using steamed spaghetti squash in place of the rice. 

I like your solutions to the flavor issue.  The only other thing I've seen in other stir fry recipes is to pre-marinade a little while in a flavorful broth like this recipe has so it would needed to be increased to give the chicken more flavor.  Thanks for the tips before I make it, reviewed to print it.

I have to agree with the few negative reviews - this was boring even after I amped it up with extra Sambal Olek, garlic and ginger - the sauce seemed ho hum boring. Won't make it again.

Solid recipe I intend on repeating in variation.   You can substitute any of the vegetables within the stir-fry to suit your taste, and serve over soba noodles, jasmine rice or quinoa!

I like all the ingredients in this recipe and found it very simple to put together. Nonetheless, it came out tasting bland to me. I assumed it was just because I like very spicy, flavorful food, but my sister, who prefers milder food, agreed. We both noted that the vegetables had a decent amount of flavor, but the chicken was almost flavorless. I can only assume this is because the vegetables are cooked directly in the broth mixture, while the chicken is just added at the end.

What I did to improve it in the moment was add a good deal of the chile paste, which definitely improved it. 

I do plan on making it again since it has the basics down, but I plan on 1. Adding more ginger and garlic 2. Adding more chile paste to the broth mix and 3. Cooking the chicken in some of the broth mixture itself. 

I made this for 2 of us and it is definitely a recipe for 4. Love it because it has lots of veggies and the flavor is great - just a hint of hotness. I added a small can of mushrooms that I had on hand and used Jasmine rice.

Verrrrrrrrrrrrrrrryyyyyyyyyyyyyyyy Boringgggggggggggggggggggggg

My family absolutely loved this recipe! I added some stir fry noodles instead of serving over rice and increased the chili sauce, garlic and ginger! I made this this weekend and I'm making it again tomorrow night!

Love, love this recipe! Thanks! Great flavors, have already made it twice. However, I felt that the portion sizes were small for 4 people in regards to the vegetable quantities, I could only get three portions from it. I will be adding at least another pepper and a whole onion instead of half. I used two chicken breasts filets (normal size not enlarged) and it was enough for four people. I served carrot/curry puree soup as the entrée (appetizer) and then the main dish. I don't think the nuts are necessary but they add a nice crunch. I used Chinese noodles instead of rice.

Excellent recipe. Added shrimp.

I loved this stir fry. Instead of snow peas I added bok choy and eggplant I had on hand. It was the perfect spice level if you like a little heat(catches up with you!) I will absolutely put this in the keep file for quick meal nights and to use leftover veggies in my kitchen!

Good recipe. Nice flavor. Will use often for a stir fry.

Fantastic! Lots of flavor. Really happy with this recipe. I would suggest prepping some of the veggies the night before. Lots of chopping made for a long prep time after getting home from work. I also thing the portions were larger than 1 cup of chicken stir fry. This recipe easily made 6 cups. Will make again!

This was amazing. So easy, quick and very very tasty. My husband ate 2 helpings. I did add more vegis like mini corn and water chestnuts. Doubled on the garlic and ginger. AMAZING!!!!! The only other thing I would do is to possibly add chunk pineapple for a little it of sweet making this a sweet and savory dish. A must in my recipe file and will cook again soon.

I have made this recipe numerous times since I first saw it. I always double the liquid ingredients. I like extra sauce. I think the flavor of this recipe is outstanding. I use chili garlic sauce for the chili part of the sauce. It's a keeper in my recipe file.

This was AMAZING. I doubled the sauce because the family like it saucier but I ate mine without the extra. It is a good portion and tastes wonderful. I substituted out a few veggies with what I had on hand and it was perfect. This is a keeper. (I ate with brown rice)

Excellent, quick & easy - great weeknight meal! I served over brown rice and chopped some sugar snap peas in lieu of snow peas as that is what I had on hand, but otherwise made as directed. My chicken pieces took a bit longer than stated to get done, but since I had prechopped the bell pepper, the dish still only took ~25 minutes to make. The sauce was amazing; cornstarch really helped it be a thick glaze on the whole dish and acts a lot more like dishes you would enjoy at a restaurant. Next time for preference I think I'll add more garlic and a jalapeno to the base. This recipe is definitely a keeper and a welcome addition to the weeknight rotation - enjoy!

This was a quick, easy, and delicious stir-fry. Had a great flavor and lots of good veggies. I've made it with both chicken and shrimp, and it's delicious either way. Add more chile paste if it's not hot or flavorful enough for you - that's an easy fix. I omitted the peanuts as I don't like them, and it was still great.

Not much spice and just an ordinary chicken and veggie stir-fry. Quick to make and simple but not worth making again

We really enjoyed this dish, and the only thing I changed was my veggies (I used red pepper strips, carrots, zucchini and green beans), and I marinated my bite-sized pieces of chicken for about 20 minutes with a little soy sauce and rice vinegar. We like some zip in our stir-fries and felt this was hot enough as is, with the two tsps. of sambal oelek. Definitely a keeper, this will go into the rotation and I look forward to trying it with beef, pork, shrimp and tofu!

We used the sambal oelek chili paste that is referenced and this was very hot. I can tolerate a 7 on a 10 scale at a restaurant. My husband can tolerate about a 3. I am totally confused about how anyone could call this bland. I suppose it must be the chili paste. Are people using heinz chili sauce or something instead of an asian chili paste? Anyway, if you follow the recipe as written it IS spicy. Trust me.

I wasn't impressed with dish when I followed the recipe. Szechaun chicken should be full of spice and flavor! I added almost anything I had in my pantry/fridge to kick this up a notch (or two), which ended up being fresh lime juice, hoisin sauce, Chinese five spice powder, extra soy sauce and lots of extra chili paste. Plus some extra salt, pepper and some red pepper flakes. With these additions it was quite tasty and spicy! I served it with rice made with coconut milk, which added more flavor as well.

This will be a keeper and will be a go-to quick dinner for me. Love this!

This recipe was really tasty. We added extra spice and Sambul Olek for more flavour and heat. The nuts add a nice little crunch and taste as well. Served it over brown rice.

Looked pretty, but not a lot of flavor

This was fairly easy to make for a stir-fry and delicious to eat. Next time I may cut back on the peppers (DD isn't a fan) and add mushrooms or bok choy instead. Like another reviewer posted, you can use just about any type of veggie you have on hand. I suppose you could also easily sub in pork or beef in place of the chicken. Definitely a keeper.

I've made this recipe twice this month already! This will be a keeper and will be a go-to quick dinner for me. It was delicious and the beauty is that you can buy prechopped vegetables or use anything in your vegetable bin that needs to be used without wasting. Love this!

I added more corn starch and more spice, in the form of hot pepper flakes. Also added shiitake mushrooms they were delicious!

Great sauce and flavor...I would cook the veggies in batches if you're doubling the veggies portion. I made this twice, once dumping all the veggies in at the same time...which turned out more steamed than stir-fried crisp. Second attempt in batches was a lot better turn out.

Excellent dish with just the right amount of heat to call it "Szechuan". I have home=grown snow peas so used 3 cups instead of one; the flavor proportions were still fine. I would not offer this to anyone who does not like flavor of chile paste.