This Sichuan-style spicy chicken stir-fry delivers a vibrant punch of heat and numbing flavor thanks to Sichuan peppercorns and dried red chilies.
It's a quick and easy meal that combines tender chicken and crisp vegetables, perfect for busy weeknights or whenever you want a spicy kick.
The recipe uses simple ingredients and straightforward stirring techniques, making it accessible for home cooks looking to recreate authentic Sichuan flavors.
Why You’ll Love This Recipe
- Sichuan peppercorns add a unique, numbing spice that distinguishes this stir-fry from other spicy chicken dishes.
- Using dried chilies introduces layered heat without overwhelming the dish, balanced by savory soy and sweet Shaoxing wine.
- Stir-frying chicken in a hot wok preserves tenderness and ensures vegetables stay crisp and fresh, maximizing texture and flavor.
Sichuan-Style Spicy Chicken Stir-Fry
A quick and authentic Sichuan spicy chicken stir-fry featuring tender chicken, Sichuan peppercorns, dried chilies, and crisp vegetables. Perfect for a flavorful weeknight meal.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 lb (450g) boneless, skinless chicken thighs, thinly sliced
- 2 tablespoons vegetable oil
- 1 tablespoon Sichuan peppercorns
- 8-10 dried red chilies, halved and seeds removed for less heat
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 small red bell pepper, sliced into thin strips
- 1 small green bell pepper, sliced into thin strips
- 1 medium onion, sliced
- 3 scallions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- Salt, to taste
Instructions
- Prepare Ingredients Thinly slice the chicken thighs and vegetables. Mince garlic and ginger. Combine soy sauce, Shaoxing wine, sugar in a small bowl.
- Toast Sichuan Peppercorns and Chilies Heat a wok or large skillet over medium heat. Add vegetable oil. When hot, add Sichuan peppercorns and dried chilies. Stir-fry for about 1 minute until fragrant, then remove peppercorns to avoid bitterness.
- Cook Chicken Increase heat to high. Add sliced chicken to the wok and stir-fry until the edges turn white and are almost cooked through, about 3-4 minutes.
- Add Aromatics and Vegetables Add garlic, ginger, onion, and bell peppers to the wok. Stir-fry 2-3 minutes until vegetables start to soften but remain crisp.
- Combine Sauce and Finish Cooking Return Sichuan peppercorns to the wok. Pour in the soy sauce mixture and stir everything together. Add cornstarch slurry and cook, stirring, until sauce thickens and coats the chicken and vegetables, about 1-2 minutes.
- Garnish and Serve Stir in chopped scallions, adjust salt to taste. Remove from heat and serve immediately with steamed rice.
Helpful Tips
- Remove Sichuan peppercorns after toasting to prevent bitterness but retain their flavor in the oil.
- Adjust dried chili quantity depending on your heat preference; remove seeds for milder spice.
- Use chicken thighs for juicier, more tender results compared to breasts.
- Ensure high heat during stir-frying for best texture and to avoid steaming the ingredients.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over medium heat to avoid drying out the chicken.
Do not freeze this dish as the texture of the vegetables may degrade upon thawing.
Frequently Asked Questions
What are Sichuan peppercorns and can I substitute them?
Sichuan peppercorns are a unique spice that creates a numbing, tingling sensation and a citrusy flavor. If unavailable, you can omit them, but the dish won't have the distinctive Sichuan flavor.
Can I make this dish less spicy?
Yes, reduce or remove the dried red chilies and discard seeds to lower spice levels without compromising much flavor.
Is chicken breast a good substitute for the thighs?
You can use chicken breast, but it may be less tender and juicy. Slice thinly and do not overcook to maintain moisture.
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