Spicy Szechuan Stir-Fried Chicken with Chili Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fiery stir-fried chicken dish infused with bold Szechuan peppercorns and homemade chili oil for a mouth-tingling heat. This chinese-inspired stir fry ready in about 27 minutes pairs thinly sliced chicken breast, toasted and ground Szechuan peppercorns, broken in half dried red chilies 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: 12 min Serves 4 Chinese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 lb thinly sliced chicken breast with 2 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp cornstarch. Stir well and marinate for 10 minutes.
  2. Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering. Add 6 broken dried red chilies and 1 tsp toasted ground Szechuan peppercorns, stir-frying for 30 seconds until fragrant but not burnt.
  3. Step 3: Add the marinated chicken to the wok and stir-fry over high heat for 4-5 minutes until the chicken is cooked through and starting to brown on the edges.
  4. Step 4: Push the chicken to one side, add 4 minced garlic cloves and 1 tbsp minced ginger, sautéing for 30 seconds until aromatic.
  5. Step 5: Stir everything together, add 1 tsp sugar and 2 tbsp water, cooking for another minute until the sauce slightly thickens and coats the chicken.
  6. Step 6: Remove from heat, drizzle 1 tbsp sesame oil over the dish, and garnish with 3 chopped green onions before serving hot.

Frequently asked questions

How long does Spicy Szechuan Stir-Fried Chicken with Chili Oil take to make?

Total time is about 27 minutes (15 min prep + 12 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 Spicy Szechuan Stir-Fried Chicken with Chili Oil?

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 thinly sliced chicken breast from drying out.

Can I substitute ingredients in Spicy Szechuan Stir-Fried Chicken with Chili Oil?

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 Spicy Szechuan Stir-Fried Chicken with Chili Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spicy Szechuan Stir-Fried Chicken with Chili Oil?

Chinese stir fry 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.

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