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

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.