Spicy Sichuan Chicken Stir Fry with Garlic and Chilies
This Spicy Sichuan Chicken Stir Fry features juicy marinated chicken, garlic, dried and pickled chilies, and chili bean sauce for bold, savory flavor. Serve with rice or noodles for a satisfying, spicy meal.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb boneless chicken thigh, cut into bite-sized pieces
- 1 tbsp cornstarch
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tbsp rice cooking wine (or rice vinegar)
- 1 tbsp cooking oil
- 5 cloves garlic, roughly chopped
- 1 tbsp chili bean sauce (doubanjiang)
- 1 tbsp sugar
- 1 tbsp dark soy sauce
- 1 tsp ground Sichuan peppercorn (optional)
- ½–1 tsp Sichuan chili powder (optional)
- 4–6 dried red chili peppers
- 4–6 pickled red chili peppers (optional)
- Salt, to taste
- 2 green onions, chopped
Instructions
- 1
In a bowl, combine chicken with cornstarch, light soy sauce, sesame oil, and rice wine (or rice vinegar). Mix well and marinate for at least 30 minutes or overnight.
- 2
Heat 1 tbsp cooking oil in a wok or large skillet over medium-high heat. Add garlic and dried red chilies. Stir-fry until fragrant, about 30 seconds.
- 3
Add marinated chicken, chili bean sauce, dark soy sauce, sugar, Sichuan chili powder (if using), and Sichuan peppercorn (if using). Stir-fry until chicken is mostly cooked.
- 4
Add pickled red chilies (if using). Cook for another minute, or until chicken is fully cooked.
- 5
Add chopped green onions and salt to taste. Stir to combine, then remove from heat.
- 6
Serve hot with rice or noodles.