Sichuan-Style Stir-Fried Chicken with Chili and Peanuts
A fiery Chinese stir-fry with tender chicken, crunchy peanuts, and bold Sichuan peppercorns delivering a numbing, spicy kick. This chinese-inspired chicken ready in about 35 minutes pairs soy sauce, Shaoxing wine, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, 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.
Ingredients
- 1 lb boneless chicken thighs, cut into 1-inch pieces
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 3 tbsp vegetable oil
- 10 dried red chilies, whole
- 1 tsp Sichuan peppercorns
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 1/3 cup roasted peanuts
- 2 stalks green onions, sliced
- 1 tsp sesame oil
- 1 tsp brown sugar
- 1/4 cup chicken broth
Instructions
- Step 1: In a bowl, combine 1 lb boneless chicken thighs cut into 1-inch pieces with 2 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tbsp cornstarch. Toss to coat and marinate for 15 minutes.
- Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering. Add 10 whole dried red chilies and 1 tsp Sichuan peppercorns; fry for 30 seconds until fragrant and the chilies darken slightly.
- Step 3: Add the marinated chicken pieces and stir-fry for 5-6 minutes until cooked through and edges begin to crisp.
- Step 4: Stir in 3 minced garlic cloves and 1 tbsp minced ginger; cook for 1 minute until aromatic.
- Step 5: Pour in 1/4 cup chicken broth, 1 tsp brown sugar, and 1 tsp sesame oil. Stir to combine and let the sauce thicken for 2 minutes.
- Step 6: Remove from heat and toss in 1/3 cup roasted peanuts and 2 sliced green onions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sichuan-Style Stir-Fried Chicken with Chili and Peanuts take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sichuan-Style Stir-Fried Chicken with Chili and Peanuts?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Sichuan-Style Stir-Fried Chicken with Chili and Peanuts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sichuan-Style Stir-Fried Chicken with Chili and Peanuts for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sichuan-Style Stir-Fried Chicken with Chili and Peanuts?
Chinese chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
