Stir-Fried Chicken with Peanuts and Sichuan Chili

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

Tender chicken cubes coated in a fiery, aromatic sauce with toasted Sichuan chili flakes and crunchy roasted peanuts, ideal for pairing with steamed rice. This asian ready in about 35 minutes pairs Boneless chicken thighs, Sichuan chili flakes, Dried red chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 20 min Cook: 15 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut the chicken thighs into 1/2-inch cubes. In a bowl, mix the chicken with 1 tsp cornstarch and 1 tbsp water, and let sit for 10 minutes.
  2. Step 2: Heat 1 tbsp cooking oil in a wok or skillet over high heat. Add the chicken and stir-fry for 3-4 minutes until browned, then remove and set aside.
  3. Step 3: In the same skillet, heat the remaining 1 tbsp oil over medium heat. Add 3 minced garlic cloves and 1 tbsp minced ginger, and stir-fry for 30 seconds until fragrant. Add 4 stemmed and seeded dried red chilies and 1 tbsp Sichuan chili flakes, and stir-fry for 15 seconds until fragrant.
  4. Step 4: Add the chicken back to the skillet, along with 2 tbsp Shaoxing wine, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1/2 tsp sugar. Stir-fry for 1 minute until the sauce bubbles.
  5. Step 5: Add 1/2 cup roasted peanuts and cook for 1 minute until heated through. Stir in the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) and cook for 1 minute until the sauce thickens. Garnish with 2 tbsp sliced green onions.

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Frequently asked questions

How long does Stir-Fried Chicken with Peanuts and Sichuan Chili take to make?

Total time is about 35 minutes (20 min prep + 15 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 Stir-Fried Chicken with Peanuts and Sichuan Chili?

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 boneless chicken thighs from drying out.

Can I substitute ingredients in Stir-Fried Chicken with Peanuts and Sichuan Chili?

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 Stir-Fried Chicken with Peanuts and Sichuan Chili 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 Stir-Fried Chicken with Peanuts and Sichuan Chili?

Asian asian 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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