Szechuan Chicken with Broccoli Spicy Weeknight Favorite

Alright, let me be honest: this Szechuan Chicken with Broccoli is basically my go-to dinner when I want something fiery, flavorful, and fast. There’s something about the punchy, tongue-tingling heat paired with crisp-tender broccoli and juicy chicken that just hits all the right notes on a busy weeknight. Trust me, once you try this sauce — a mix of bold chili paste, garlic, and a hint of sweetness — you’ll wonder why you ever settled for boring takeout. Plus, it only takes about 30 minutes from stove to table, so you can actually enjoy your evening without living in the kitchen. Grab your wok or a big skillet, and let’s make magic happen!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

For the Main Dish:

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
3 cups broccoli florets (about 1 medium head)
2 tbsp vegetable oil (or any neutral oil)
3 garlic cloves, minced
1 tsp fresh ginger, minced
1/2 cup sliced bell peppers (optional, for color and crunch)

For the Sauce / Garnish:

3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp Szechuan chili paste (adjust based on how spicy you like it)
1 tbsp hoisin sauce
1 tsp sugar
1/4 cup chicken broth or water
1 tsp cornstarch mixed with 1 tbsp water (for thickening)
2 tsp toasted sesame oil
1 tbsp chopped scallions (for garnish)
1 tsp toasted sesame seeds (optional)

How I Make It

Step 1:

Start by heating 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces in a single layer, making sure not to overcrowd the pan. Let them sear without moving for 2-3 minutes until nicely browned, then stir-fry for another 2-3 minutes until mostly cooked through. Remove the chicken and set aside.

Step 2:

In the same pan, add the remaining tablespoon of oil. Toss in the minced garlic and ginger and sauté for about 30 seconds until aromatic—watch out so they don’t burn, or it’ll get bitter! Add the broccoli (and bell peppers if using). Stir-fry for 3-4 minutes until the veggies are bright green and just tender but still have that satisfying crunch.

Step 3:

Return the chicken to the pan. Give the sauce ingredients (soy sauce, rice vinegar, Szechuan chili paste, hoisin, sugar, chicken broth) a quick stir in a bowl, then pour it over the chicken and veggies. Toss everything together to coat.

Step 4:

Now, stir in the cornstarch slurry and cook for another minute or two, stirring constantly until the sauce thickens and clings beautifully to every piece. Finish with a drizzle of toasted sesame oil for that irresistible nutty aroma.

Step 5:

Remove from heat and sprinkle with chopped scallions and sesame seeds if you like. Serve piping hot with steamed rice or noodles.

Variations & Tips

Swap chicken thighs for breast meat, shrimp, or firm tofu for different protein options.
Add sliced carrots or snap peas for extra crunch and color.
If you want less heat, reduce the chili paste or swap for a milder chili garlic sauce.
Try double frying the chicken pieces first for extra crispy texture before tossing in the sauce.
Prep the sauce ahead of time to make this dish even quicker on a hectic evening.
Leftover sauce works great as a marinade or stir-fry base for other meals.

How I Like to Serve It

This spicy, saucy chicken pairs wonderfully with a side of steamed jasmine rice or sticky rice to soak up every bit of that Szechuan goodness. For a lighter touch, I love serving it with simple cucumber salad dressed in rice vinegar and a pinch of sugar, which cools down the spice. It’s a fantastic dish for casual dinners or impressing friends with minimal effort.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out the chicken.
For gluten-free, swap soy sauce for tamari and ensure chili paste doesn’t contain wheat.

Closing: This Szechuan Chicken with Broccoli always brings bold flavors and quick satisfaction to the table, making it a dependable favorite every time.