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Szechuan Chicken

Cook Time 30 minutes
Total Time 30 minutes
Servings 4
Author Holly


  • 1/2 pound linguine noodles
  • 1 Tablespoon butter
  • 1 pound boneless, skinless chicken breasts, cut in 1-inch pieces (season with a pinch of salt and pepper)
  • 1 Tablespoon olive oil
  • 1 small yellow onion, chopped
  • 1 small green bell pepper, diced (seeds and ribs removed)
  • 1 small red bell pepper, diced (seeds and ribs removed)
  • 1 cup Yoshida's Original Gourmet Sauce
  • 2 teaspoons minced garlic
  • 1/2 teaspoon paprika
  • 1 cup cooked or steamed broccoli florets


  • Cook linguine noodles in a medium pot of water according to package directions. (While noodles are boiling, start cooking the chicken.)
  • In a large non-stick skillet, over medium-high heat, melt butter. Add chicken to skillet. Cook and stir until chicken is cooked through and no longer pink inside. (about 12 minutes or so.) Remove cooked chicken to a large plate and cover with foil to keep warm.
  • Heat olive oil in the same skillet over medium heat. Add onion and bell peppers. Cook and stir until soft. Once softened, add cooked chicken back to skillet.
  • Pour in Yoshida's Gourmet sauce, minced garlic and paprika. Stir well. Reduce heat to low and let mixture slightly slimmer for 5 minutes, or until marinade is thoroughly heated and slightly thickened. Stir in cooked broccoli.
  • When linguine is done cooking drain the water. Add cooked noodles to the chicken mixture last. Gently stir to combine and then serve in individual bowls. Enjoy!