Sichuan-Style Stir-Fried Chicken with Chili and Peanuts

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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 fiery Chinese stir-fry with tender chicken, crunchy peanuts, and bold Sichuan peppercorns delivering a numbing, spicy kick. This Chinese-inspired chicken recipe, 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.

Prep: 20 min Cook: 15 min Serves 3 Chinese cuisine 400 cal/serving

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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 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

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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.