Stir-Fried Chicken with Peanuts and Sichuan Chili

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

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 recipe, 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.

Ingredients

• 12 oz Boneless chicken thighs
• 1 tbsp Sichuan chili flakes
• 4 Dried red chilies
• 1/2 cup Peanuts
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Shaoxing wine
• 1 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1/2 tsp Sugar
• 1 tsp Cornstarch
• 2 tbsp Water
• 2 tbsp Cooking oil
• 2 tbsp Green onions

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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.