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 chinese-inspired 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 Chinese cuisine 380 cal/serving
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Ingredients

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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.

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?

Chinese 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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