Szechuan Chicken & Seafood Stirfry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 314.4
  • Total Fat: 7.0 g
  • Cholesterol: 191.4 mg
  • Sodium: 1,042.1 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 49.1 g

View full nutritional breakdown of Szechuan Chicken & Seafood Stirfry calories by ingredient
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Quick and easy stir fry with chicken, seafood, veggies and served over thai jasmine rice. It has some ZIP! Quick and easy stir fry with chicken, seafood, veggies and served over thai jasmine rice. It has some ZIP!
Number of Servings: 6


    Chicken Breast, no skin, 3 breast, bone and skin removed
    Shrimp, cooked, 12 oz
    Scallops, raw, 8 oz
    Mushrooms, fresh, 6 large
    Carrots, raw, 2 medium
    Celery, raw, 2 stalk, medium (7-1/2" - 8" long)
    Baby Corn - Cut - Dragon King, 14 oz
    Bamboo Shoots - Shoe String Style (wester Family), 1 cup
    Szechuan seasoning mix (club House), 45 gram(s)
    Water, tap, 1.25 cup (8 fl oz)
    Olive Oil, 2 tbsp
    Garlic, 1 clove


If you are serving this over rice, then start your rice in the saucepan. I use thai jasmine rice. Cooks 20 minutes. While rice is cooking then get start the main portion of the meal.

Cut chicken breasts into bite size pieces. Put in frying pan and cook until tender and no longer pink.

While chicken is cooking in a seperate pan get veggies ready. Cut in small pieces the carrot, celery and mushrooms. Place 2 Tbps of Oil in frying pan. Add mushrooms first cook for a couple minutes, then add carrots, celery and baby corn. cook for 7 minutes stirring during cooking. Add Bamboo shoots when a couple minutes left.

In the frying pan where the chicken is cooking, it should be tender and no longer pink, put all chicken to one side of pan then add the shrimp and scallops to the other side of the pan, cooking them for a couple of minutes. Once done, mix it up with the chicken in the pan. Add the veggies mix all together. Now add the szechuan mix and the water. Cooking for a couple more minutes until the sauce thickens.

Server over the Rice.

Number of Servings: 6

Recipe submitted by SparkPeople user RVBURN.

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