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Easy Schezwan Chicken

Easy Schezwan Chicken






Schezwan Chicken


Schezwan is generally a style of Chinese cooking known to be spicy, fragrant, a little sweet, and oily at the same time. This style of cooking was originated from the Sichuan Province. I would consider this recipe as a “quick & easy” one because it is fairly simple and full of flavor at the same time. It is also enticing with the vibrant colours.









Most recipes are a bit more complicated, but here, I have developed a quick and easy one. Even though this is also a spicy dish, I chose not to make mine spicy, which is optional. This is also a diverse  dish which you may add vegetables of choice if you are serving with rice or a starch.






  • Boneless Chicken Thighs – Breasts can also be used. I prefer the thighs as the meat is softer.
  • Garlic
  • Ginger
  • Cornstarch
  • Oil
  • Bell Pepper – Red or green, or both if preferred.
  • Onions
  • Oyster Sauce
  • Light Soy Sauce
  • Dark or Mushroom Soy Sauce
  • Rice Wine Vinegar – or Apple Cider Vinegar
  • Water
  • Sugar
  • Cayenne Pepper or pepper of choice


Preparation of Schezwan Chicken



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  1. Wash and cut up your chicken into bite size pieces in a seasoning bowl. Remove fatty pieces from chicken.
  2. Measure out and combine all the sauce ingredients together in a medium bowl.
  3. When ready to cook, place cornstarch on the chicken and toss well to coat.
  4. Heat a large non-stick skillet on medium-high heat, add oil, when hot add chicken in a single layer. Turn after a few minutes when pieces are brown. Remove from pan to a separate bowl. You may have to repeat this step until all chicken is cooked.
  5. Place all chicken back into pan with the sauce ingredients on medium-low heat and simmer about 5 minutes, sauce should start to thicken.
  6. Add vegetables and stir simmering another minute.
  7. Remove from heat and serve.








Easy Schezwan Chicken

Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Author Dianne


  • 12 Boneless Chicken Thighs or 8 Chicken Breasts cut small
  • 1/2 C Corn Starch
  • 4 cloves Garlic Minced
  • 1 tsp. Ginger minced


  • 1-1/2 Tbsp. Oyster Sauce
  • 1/4 cup Light Soy Sauce
  • 2 tsp. Dark or Mushroom Soy Sauce
  • 1/2 cup Water
  • 2 Tbsp. White Wine Vinergar or Apple Cider Vinergar
  • 2 tsp. White Sugar
  • *optional 1/2 tsp. Cayenne Pepper or Pepper of choice to desired taste
  • 1 small Green & Red Bell Pepper cut in chunks or slices
  • 1 small Onion cut horizontally
  • 2 Tbsp Oil


  1. Cut chicken in small pieces, add cornstarch and toss to coat, using a little more if needed. Place in fridge for about 1 hour.

  2. Mince garlic & ginger and set aside.

  3. Cut up green peppers, and onions and set aside.

  4. Combine the rest of ingredients for the sauce in a small pot.

  5. Heat oil in a Large non-stick skillet on med-hi heat. Add oil to pot until hot about 1-2 minutes.

  6. Fry chicken pieces, small batches at a time until brown stirring as it cooks.

  7. Sautee garlic & ginger into chicken a few seconds before finished.

  8. Add all chicken back to pan, stir, add sauce.

  9. Turn to med-low, and simmer around 3 minutes - 5 minutes

  10. Add onion & peppers and stir for about 1 minute, & serve.

Recipe Notes

Best served over rice or stir fry vegetables.







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Tania Murray
Tania Murray
3 years ago

5 stars

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