Sichuan-Style Spicy Chicken Stir Fry with Peanuts and Chili Oil

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A bold Chinese stir fry featuring tender chicken tossed with crunchy peanuts, dried chilies, and numbing Sichuan peppercorns in a vibrant chili oil sauce. This Chinese-inspired chicken recipe, ready in about 30 minutes, pairs boneless chicken thighs, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 420 cal/serving

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Ingredients

1 lb (450 g), thinly sliced boneless chicken thighs
2 tbsp cornstarch
3 tbsp vegetable oil
8 whole dried red chilies
1 tsp Sichuan peppercorns
1 tbsp minced ginger
3 minced garlic cloves
3 sliced scallions
1/3 cup roasted peanuts
3 tbsp soy sauce
1 tbsp Chinese black vinegar
1 tsp sugar
2 tbsp chili oil

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Instructions

Step 1: Toss 1 lb thinly sliced boneless chicken thighs with 2 tbsp cornstarch until evenly coated.
Step 2: Heat 3 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 8 whole dried red chilies and 1 tsp Sichuan peppercorns; stir-fry for 30 seconds until fragrant but not burnt.
Step 3: Add minced 1 tbsp ginger and 3 minced garlic cloves; stir-fry for 15 seconds.
Step 4: Add the chicken to the wok, spreading out in a single layer. Stir-fry for 5-6 minutes until chicken is cooked through and begins to brown.
Step 5: Stir in 3 sliced scallions, 1/3 cup roasted peanuts, 3 tbsp soy sauce, 1 tbsp Chinese black vinegar, and 1 tsp sugar. Toss to combine and cook for another 2 minutes until sauce thickens and coats chicken.
Step 6: Remove from heat and drizzle 2 tbsp chili oil over the stir fry. Toss gently to distribute the heat and serve immediately with steamed jasmine rice.