Stir-Fried Szechuan Chicken with Garlic and Chilies

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A bold and spicy stir-fry featuring tender chicken breast, garlic, and dried red chilies, coated in a flavorful Szechuan sauce. This Chinese recipe, ready in about 22 minutes, pairs chicken breast, vegetable oil, and dried red chilies 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

• 1 lb chicken breast, thinly sliced
• 3 tbsp vegetable oil
• 8 whole dried red chilies
• 5 garlic cloves, finely minced
• 1 tbsp ginger, minced
• 1 tsp Szechuan peppercorns, toasted and crushed
• 3 tbsp soy sauce
• 2 tbsp Shaoxing wine
• 1 tbsp dark soy sauce
• 1 tsp brown sugar
• 1 tsp cornstarch, dissolved in 2 tbsp water
• 3 scallions, chopped for garnish

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 high heat until shimmering. Add 8 dried red chilies and 1 tsp crushed Szechuan peppercorns, stir-frying for 30 seconds until fragrant but not burnt.
2. Step 2: Add 5 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until aromatic.
3. Step 3: Add 1 lb thinly sliced chicken breast and stir-fry for 4-5 minutes until the chicken is cooked through and edges start to brown.
4. Step 4: Stir in 3 tbsp soy sauce, 2 tbsp Shaoxing wine, 1 tbsp dark soy sauce, and 1 tsp brown sugar, mixing well to coat the chicken.
5. Step 5: Pour in 1 tsp cornstarch dissolved in 2 tbsp water, stir continuously until the sauce thickens and clings to the chicken, about 1 minute.
6. Step 6: Remove from heat, garnish with 3 chopped scallions, and serve immediately.