Schezwan Chicken Gravy
Tender, juicy chicken pieces tossed in a bold, fiery Schezwan sauce with onions and bell peppers. This Indo-Chinese classic delivers the perfect balance of spicy, tangy, and savory flavors in every bite. Ready in just 30 minutes, it pairs beautifully with fried rice or noodles.
For 4 servings
- prep · ~10 min
Marinate the chicken.
1.In a bowl, combine chicken cubes with cornstarch, half the soy sauce, black pepper, and salt.2.Mix well and set aside for 10 minutes. - mix · ~2 min
Make the Schezwan sauce mix.
1.In a small bowl, mix together red chili paste, tomato sauce, remaining soy sauce, rice vinegar, and red chili powder.2.Stir in water until smooth. Set aside. - fry · ~6 min
Stir-fry the chicken.
1.Heat 1 tablespoon oil in a wok over high heat until smoking.2.Add marinated chicken pieces in a single layer.3.Sear for 2 minutes undisturbed, then toss and fry for another 2-3 minutes until golden and cooked through.4.Remove chicken and set aside.TIPDon't crowd the wok — cook in batches if needed for a good sear. - fry · ~3 min
Cook the aromatics and vegetables.
1.Add remaining 1 tablespoon oil to the same wok.2.Add chopped garlic, ginger, and green chili. Sauté for 30 seconds until fragrant.3.Add white parts of spring onion and diced onion. Toss on high heat for 1 minute.4.Add bell pepper cubes and stir-fry for another 1 minute. Keep vegetables crunchy.TIPKeep the heat high and vegetables crisp for authentic texture. - simmer · ~3 min
Combine and simmer in sauce.
1.Pour the prepared Schezwan sauce mix into the wok.2.Bring to a bubble, then return the cooked chicken to the pan.3.Toss everything together and simmer for 2-3 minutes until the gravy thickens and coats the chicken evenly.TIPIf the gravy thickens too much, add a splash of water to loosen it. - garnish
Garnish with spring onion greens and serve hot.
Sprinkle the chopped green parts of spring onions over the dish. Serve immediately with steamed rice or hakka noodles.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Sear chicken in a single layer over high heat for a golden crust without steaming.
- 2Use a wok if available; its high sides and heat retention are ideal for stir-frying.
- 3Keep onion and bell pepper slightly crunchy by stir-frying for no more than 2 minutes total.
- 4For maximum umami, use dark soy sauce instead of regular if you have it on hand.
- 5If the gravy is too thick after simmering, thin it with a splash of hot water.
- 6Let the marinated chicken rest for the full 10 minutes so the cornstarch absorbs evenly.
- 7Store leftovers in an airtight container in the fridge for up to 2 days; reheat in a pan.
Adapt it for your goals.
High-Protein/Low-Carb
Swap the water in the gravy for unsalted chicken broth and serve over steamed broccoli or cauliflower rice instead of noodles or fried rice.
VegetarianVegetarian
Replace chicken with firm tofu (pressed and cubed) or a mix of mushrooms and paneer, and use vegetable oil. The robust sauce easily carries plant-based proteins.
Extra FieryExtra Fiery
Double the green chilies and add 1 teaspoon of Sichuan peppercorns (crushed) to the oil at the start for a numbing-tingly heat that's true to its Schezwan roots.
Gluten FreeGluten-Free
Use tamari or a certified gluten-free soy sauce (or coconut aminos) and ensure your red chili paste is gluten-free. Serve with rice noodles or steamed jasmine rice.
Nutty CrunchNutty Crunch
Garnish with a generous handful of roasted, crushed peanuts or cashews right before serving for added texture and a subtle nutty sweetness that balances the heat.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein that supports muscle repair and keeps you full longer.
Rich in Antioxidants
Garlic, ginger, and bell peppers supply a variety of antioxidants that help combat oxidative stress and support immune function.
Naturally Gluten-Free Adaptable
When made with tamari or a gluten-free soy sauce, this dish fits easily into a gluten-free eating pattern.
Low in Added Sugar
The sweetness comes primarily from natural tomato sauce and a modest amount of ketchup, keeping added sugar minimal.
Frequently asked questions
Yes, boneless skinless thighs work great — they stay juicier and have more flavor. Adjust cooking time by 1–2 minutes.
