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

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A fiery stir-fry featuring tender chicken pieces tossed with bold Sichuan peppercorns, dried chilies, and fragrant garlic for a tongue-tingling experience. This Chinese recipe, ready in about 35 minutes, pairs boneless chicken thighs, soy sauce, and 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 "Build a week of meals around this recipe" 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 pieces dried red chilies, halved and seeds removed
• 1 tsp Sichuan peppercorns
• 4 garlic cloves, thinly sliced
• 1 tbsp ginger, julienned
• 3 scallions, sliced into 2-inch pieces
• 1 tsp dark soy sauce
• 1/4 cup chicken broth
• 1/2 tsp sugar

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a medium 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 well and let marinate for 15 minutes.
2. Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering. Add 10 dried red chilies (halved and seeds removed) and 1 tsp Sichuan peppercorns. Stir-fry for 30 seconds until fragrant and the oil is infused with spice.
3. Step 3: Add the marinated chicken pieces to the wok and stir-fry for 4-5 minutes until the edges are golden and the chicken is nearly cooked through.
4. Step 4: Add 4 thinly sliced garlic cloves, 1 tbsp julienned ginger, and 3 sliced scallions (cut into 2-inch pieces). Stir-fry for another 1-2 minutes until aromatic.
5. Step 5: Pour in 1/4 cup chicken broth, 1 tsp dark soy sauce, and 1/2 tsp sugar. Stir well and cook for 2 more minutes until the sauce thickens slightly and coats the chicken pieces.