Spicy Szechuan Stir-Fried Chicken with Chili Garlic Sauce

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

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 drafted and published.

A quick stir-fry bursting with bold Szechuan flavors, tender chicken, and a fiery chili garlic sauce that ignites the palate. This Chinese-inspired stir-fry recipe, ready in about 30 minutes, pairs boneless chicken thighs, soy sauce, cornstarch 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: 15 min Cook: 15 min Serves 4 Chinese cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb, cut into 1-inch pieces boneless chicken thighs
2 tbsp soy sauce
1 tbsp cornstarch
3 tbsp vegetable oil
4, minced garlic cloves
1 tbsp, minced ginger
8 whole dried red chilies
1 tsp, lightly crushed Szechuan peppercorns
3, sliced into 1-inch pieces scallions
2 tbsp chili garlic sauce
1 tbsp rice vinegar
1 tsp brown sugar
1/4 cup water

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a medium bowl, toss 1 lb boneless chicken thighs cut into 1-inch pieces with 2 tbsp soy sauce and 1 tbsp cornstarch until well coated; set aside for 10 minutes.
Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add the marinated chicken pieces and stir-fry for 5-6 minutes until golden and cooked through; remove and set aside.
Step 3: Lower heat to medium, add 4 minced garlic cloves, 1 tbsp minced ginger, 8 dried red chilies, and 1 tsp lightly crushed Szechuan peppercorns. Stir-fry for 1 minute until fragrant but not burnt.
Step 4: Add 3 sliced scallions, 2 tbsp chili garlic sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/4 cup water to the wok. Stir and cook for 2-3 minutes until the sauce thickens and coats the ingredients.
Step 5: Return the cooked chicken to the wok and toss everything together over medium heat for 1-2 minutes until well combined and hot throughout. Serve immediately.