Stir-Fried Szechuan Chicken with Chili Garlic Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A fiery Szechuan-inspired chicken stir-fry featuring tender chicken pieces tossed with bold chili garlic sauce and crisp vegetables. This chinese-inspired stir fry ready in about 35 minutes blends boneless skinless chicken thighs, soy sauce, Shaoxing wine or dry sherry into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 1 lb boneless skinless chicken thighs
• 3 tbsp soy sauce
• 2 tbsp Shaoxing wine or dry sherry
• 1 tbsp cornstarch
• 3 tbsp vegetable oil
• 4 cloves garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 tsp dried red chili flakes
• 1/2 tsp Szechuan peppercorns, crushed
• 1 medium red bell pepper, julienned
• 3 stalks green onions, sliced
• 1/4 cup chicken broth
• 1 tbsp dark soy sauce
• 1 tsp brown sugar
• 1 tsp cornstarch + 1 tbsp water cornstarch slurry (cornstarch mixed with water)

Instructions

1. Step 1: Cut 1 lb boneless skinless chicken thighs into 1-inch pieces, then marinate with 3 tbsp soy sauce, 2 tbsp Shaoxing wine, and 1 tbsp cornstarch for 15 minutes.
2. Step 2: Heat 3 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add the marinated chicken and stir-fry for 4-5 minutes until lightly browned and cooked through; remove and set aside.
3. Step 3: In the same wok, add 4 minced garlic cloves, 1 tbsp minced fresh ginger, 1 tsp dried red chili flakes, and 1/2 tsp crushed Szechuan peppercorns; stir-fry for 30 seconds until fragrant.
4. Step 4: Add 1 medium julienned red bell pepper and 3 sliced green onions; stir-fry for 2 minutes until vegetables are crisp-tender.
5. Step 5: Return the chicken to the wok, then add 1/4 cup chicken broth, 1 tbsp dark soy sauce, and 1 tsp brown sugar; stir well and bring to a simmer.
6. Step 6: Mix 1 tsp cornstarch with 1 tbsp water to form a slurry and add to the wok; cook for another minute until the sauce thickens and coats the chicken and vegetables evenly.
7. Step 7: Serve hot with steamed white rice or noodles.