Stir-Fried Szechuan Chicken with Garlic and Chili

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A bold and spicy stir-fry featuring tender chicken pieces tossed with garlic, chili, and Szechuan peppercorns for a numbing heat and fragrant aroma. This Chinese recipe, ready in about 25 minutes, pairs chicken breast, vegetable oil, and garlic cloves 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 "Build a week of meals around this recipe" 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

• 500 g chicken breast, thinly sliced
• 3 tbsp vegetable oil
• 5 garlic cloves, finely minced
• 8 whole dried red chilies, broken in halves
• 1 tsp Szechuan peppercorns, lightly crushed
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 3 stalks green onions, chopped into 1-inch pieces
• 1 tsp cornstarch, mixed with 2 tbsp water
• 2 tbsp water

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 5 cloves finely minced garlic, 8 dried red chilies, and 1 tsp crushed Szechuan peppercorns. Stir-fry for 30 seconds until fragrant and aromatic.
2. Step 2: Add 500 g thinly sliced chicken breast to the wok and stir-fry for 4-5 minutes until the chicken changes color and edges become slightly golden.
3. Step 3: Pour in 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp dark soy sauce, and 1 tsp sugar. Stir well to coat the chicken evenly.
4. Step 4: Add 3 chopped green onion stalks and 2 tbsp water. Stir and cook for 1 minute.
5. Step 5: Stir in 1 tsp cornstarch mixed with 2 tbsp water to the wok. Cook, stirring constantly, until the sauce thickens and coats the chicken, about 1-2 minutes. Remove from heat and serve immediately.