Spicy Schezwan Chicken with Basmati Rice is a vibrant and flavorful dish that masterfully blends the heat of Szechuan cuisine with the subtleties of Indo-Chinese flavors.

This dish, perfect for spice enthusiasts, features tender chicken pieces stir-fried with a medley of vegetables and a bold Schezwan sauce, all served over fluffy basmati rice. It’s a culinary journey that promises to be as exciting as it is delicious.

Spicy Schezwan Chicken with Basmati Rice

Spicy Schezwan Chicken with Basmati Rice Recipe

Chinese Indian food is generally characterised by its ingredients: Indian vegetables and spices are used, along with a heavy amount of pungent Chinese sauces, thickening agents, and oil. [Wikipedia]

Prep/Cooking Time: Approx. 1 hour


For the Spicy Schezwan Chicken:

  • Chicken breast, 500 grams (17.6 ounces), cut into bite-sized pieces
  • Bell peppers (red and green), 150 grams (5.3 ounces) each, sliced
  • Onion, 100 grams (3.5 ounces), sliced
  • Green chilies, 2-3, chopped
  • Garlic, 5 cloves, finely chopped
  • Ginger, 2-inch piece, grated
  • Soy sauce, 2 tablespoons (30 mL)
  • Tomato ketchup, 1 tablespoon (15 mL)
  • Red chili sauce, 2 tablespoons (30 mL)
  • Szechuan sauce, 3 tablespoons (45 mL)
  • Cornstarch, 2 tablespoons (30 grams)
  • Vegetable oil, for stir-frying
  • Salt and pepper, to taste

For the Basmati Rice:

  • Basmati rice, 1 cup (200 grams)
  • Water, 1 ¾ cups (420 mL)
  • Salt, 1 teaspoon

Spicy Schezwan Chicken Recipe Instructions:

1. Prep the Chicken:

You don’t want to skip this part! In a bowl, marinate the chicken pieces with soy sauce, salt, and pepper. Set aside for 15 minutes.

2. This is a Good Time to Cook the Rice:

Rinse basmati rice under cold water until the water runs clear. In a pot, bring the water to a boil, slowly add the rice and then salt. Reduce the heat, cover, and simmer for 18-20 minutes. Fluff with a fork when done.

3. While the Rice is Cooking, Let’s Cook the Chicken:

Heat oil in a wok or large frying pan. Add the marinated chicken and stir-fry until it turns golden brown. Remove and set aside.

4. Now it’s Time to Stir-Fry the Vegetables:

In the same wok, add more oil if needed. Stir-fry garlic, ginger, onions, bell peppers, and green chilies until they start to soften.

5. Combine it all Together:

Return the chicken to the wok. Add ketchup, red chili sauce, and Szechuan sauce. Mix well.

6. Last Step… Thicken the Sauce:

Dissolve cornstarch in a little water and add to the wok. Cook until the sauce thickens.

7. Finished! Let’s Serve it Up!

Serve the Schezwan chicken hot over the cooked basmati rice.

Best Tips:

  • Marinate the chicken for at least 15 minutes to enhance the flavor.
  • For a more authentic touch, use Szechuan peppercorns.
  • Adjust the spiciness by increasing or decreasing the amount of green chilies and Szechuan sauce.
  • Ensure the rice is fluffy and not sticky by rinsing it thoroughly before cooking.

Less or More Spicy? Tips:

Adjusting the spice level in Schezwan Chicken to suit your taste is quite straightforward. Here’s how you can modify the recipe for a milder or spicier version:

To Make it Less Spicy:

  1. Reduce Green Chilies and Chili Sauce: Cut down on the number of green chilies and the amount of red chili sauce used in the recipe. You can either omit the green chilies entirely or just use one for a hint of spice.
  2. Use Mild Szechuan Sauce: Opt for a milder version of Szechuan sauce, as this is one of the primary sources of heat in the dish.
  3. Decrease or Omit Szechuan Peppercorns: If you are using Szechuan peppercorns, you can reduce their quantity or skip them altogether. These peppercorns add a unique heat and numbing sensation typical to Sichuan cuisine.
  4. Balance with Sweetness: Adding a bit more tomato ketchup or a small amount of sugar can balance the spiciness, giving the dish a slightly sweeter profile.

To Make it More Spicy:

  1. Increase Green Chilies and Chili Sauce: Add more green chilies and red chili sauce according to your heat preference. Finely chopping the chilies will distribute the heat more evenly.
  2. Use Extra Szechuan Sauce: Increase the amount of Szechuan sauce, as it’s packed with bold and spicy flavors.
  3. Add Szechuan Peppercorns: If you haven’t already included them, add Szechuan peppercorns to the recipe. They provide a unique tingling sensation and enhance the spiciness.
  4. Include Additional Spices: Consider adding red chili flakes or a pinch of cayenne pepper for extra heat.

Remember, the key to achieving the desired spice level is to adjust gradually and taste as you go. This way, you can ensure that the dish is perfectly tailored to your liking.

Optional Ingredients:

  • Cashews or peanuts for crunch.
  • Scallions or spring onions for garnish.
  • Sesame oil for an aromatic finish.

Vegetarian Suggestions:

  • Replace chicken with tofu or paneer.
  • Add more vegetables like broccoli, carrots, or baby corn.

Serving Suggestions:

  • Serve with naan bread or egg rolls.
  • A side of cucumber salad or stir-fried greens complements the dish.

Nutrient Information Per Serving (approximate):

  • Calories: 350-400 cal
  • Protein: 25-30 g
  • Fat: 10-15 g
  • Carbohydrates: 45-50 g

Saving Leftovers:

  • Store in an airtight container and refrigerate for up to 3 days.
  • Reheat in a microwave or on the stove until thoroughly warmed.

Origin of Spicy Schezwan Chicken:

Schezwan Chicken is a testament to the culinary fusion that occurred in India when Chinese immigrants brought their cooking techniques and flavors. Adapted to suit local tastes, it has become a staple in Indo-Chinese cuisine.

The dish is named after the Sichuan province in China, known for its bold and spicy flavors, exemplifying how food can traverse borders and create new culinary traditions.

Sharing this story can be a delightful conversation starter at your dinner table, showcasing the rich history behind this delectable dish.

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