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, 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.

Ingredients

• 1 lb, cut into 1-inch pieces boneless chicken thighs
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp cornstarch
• 3 tbsp vegetable oil
• 10 pieces, halved and seeds removed dried red chilies
• 1 tsp Sichuan peppercorns
• 4, thinly sliced garlic cloves
• 1 tbsp, julienned ginger
• 3, sliced into 2-inch pieces scallions
• 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.