Sichuan-Style Spicy Stir-Fried Chicken with Garlic and Chili

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

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, fiery chicken dish featuring tender pieces stir-fried in a fragrant garlic and chili sauce, inspired by classic Sichuan flavors. This Asian fusion recipe, ready in about 35 minutes, pairs boneless chicken thighs, soy sauce, Shaoxing wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 20 min Cook: 15 min Serves 4 Chinese cuisine 320 cal/serving

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Ingredients

1 lb boneless chicken thighs
2 tbsp soy sauce
1 tbsp Shaoxing wine
1 tbsp cornstarch
3 tbsp vegetable oil
5 cloves, minced garlic cloves
10 pieces, broken in half dried red chilies
1 tsp Sichuan peppercorns
1 tbsp, minced ginger
3 stalks, sliced into 1-inch pieces green onions
1 tbsp dark soy sauce
1 tsp brown sugar
1/4 cup water

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Instructions

Step 1: Cut 1 lb boneless chicken thighs into bite-sized pieces, then marinate with 2 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tbsp cornstarch for 15 minutes to tenderize and add flavor.
Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering, then add 5 minced garlic cloves, 10 broken dried red chilies, and 1 tsp Sichuan peppercorns. Stir-fry for 30 seconds until fragrant but not burnt.
Step 3: Add the marinated chicken pieces to the wok and stir-fry for 5-6 minutes until the chicken is golden and cooked through, stirring continuously.
Step 4: Add 1 tbsp minced ginger and 3 sliced green onion stalks, stir-frying for an additional 1 minute until aromatic.
Step 5: Pour in 1 tbsp dark soy sauce, 1 tsp brown sugar, and 1/4 cup water. Stir and cook for 2 minutes until the sauce thickens slightly and coats the chicken evenly. Serve hot.