Chicken Vicious

Chicken Vicious


"This fast EASY one-skillet recipe utilizes only a few basic scary-sounding ingredients, but yields the most delicious spicy Mandarin/Szechuan flavor you ever tasted! Serve over white rice. WARNING: Only for the brave and daring of tongue! I give you 'Chicken Vicious'!!!"

Ingredients 45 m {{adjustedServings}} servings 442 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 67.9g
  • 22%
  • Protein:
  • 34.3 g
  • 69%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1931 mg
  • 77%

Based on a 2,000 calorie diet

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  1. Heat oil in a large heavy skillet over high heat. Add chicken pieces, and fry, stirring, until browned. Pour in the vinegar, soy sauce, and sugar; stirring to dissolve sugar. Season with red pepper flakes, garlic powder, onion powder, and ginger. Reduce heat to low, cover, and simmer for 15 minutes. Taste the sauce at this point and adjust seasoning to taste. The sauce should be very sweet. If it is too tart, add more sugar; if it is too sweet, add more vinegar.
  2. Once the sauce is to your liking, add the mushrooms, peas, and green onions. Simmer gently over low heat for another 5 minutes, until the mushrooms shrink a bit. Stir together the cornstarch and water, and stir it into the sauce. Continue to simmer until it reaches the desired thickness.
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Reviews 109

  1. 134 Ratings


Again, thanks for all the great suggestions on this! I do have one bone of curious contention... why is it that nearly all the folks who rate this at a "one star" rating pretty much complain that it is 'too spicy' or 'too tangy' or 'too sweet'.. after reading the clear and detailed dish description, then rate it down complaining that it is just as I said it is?? I specifically outlined the tastes so that those who would not be interested in the taste would not bother to make it. Don't rate me down to ground because it doesn't suit your personal tastes. Just don't make the dish to begin with. This is a first-rate recipe!! And thanks again to all you who continue to lend input and suggestions! Only makes the recipe better suited to a wider group of folks!! Bon Appetit!!!


This was very tasty and would have gotten 5 stars except that 1) hubby complained it didn't taste "authentic" and I have to agree, 2) it gave me a rather nasty sugar buzz, and 3) the technique needs to be changed for stir-frying the chicken and the ginger and garlic need to be fresh. For those who will be making it again, you get a MUCH more tender chicken if you mix the chopped chicken with a bit of soy sauce, sherry, cornstarch and oil before frying it in the pan. If you just put the chicken in "naked" like the recipe says, the chicken is tougher. Too tough for my taste. Another tip for those who think it's too strong in the vinegar taste or want more sauce but not more vinegar. It's okay to add half a cup or more of water to this recipe. Just adjust everything to taste. You don't have to keep adding only soy sauce, vinegar and sugar to make more sauce.


This recipe is fantastic. I modified it. We are on a diet so I used 3/4 cup Splenda instead of sugar and just used Pam instead of oil. I did not add peas mushrooms and did not thicken. We put the chicken on top of green salad and used the sauce as a hot spicy vinagrette dressing. It was awesome. As another reviewer stated,it does taste a lot like General Tso's without breading. Will use time and time again. Thanks so much!!!!