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, 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 "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

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