Spicy Sichuan-Inspired Chicken

Name: Spicy Sichuan-Inspired Chicken
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Sichuan-inspired Chinese
Ingredients: 600 g boneless skinless chicken thighs, diced; 1 tbsp soy sauce; 1 tbsp Shaoxing wine or dry sherry; 1 tbsp cornstarch; 2 tbsp neutral oil, divided; 8 whole dried red chillies, cut and seeded to taste; 1 tsp Sichuan peppercorns, lightly crushed; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 2 tbsp soy sauce, for sauce; 1 tbsp black vinegar; 1 tbsp sugar; 2 tbsp water; 50 g roasted peanuts; 2 whole scallions, sliced

Quick stir-fried chicken with chilli, Sichuan pepper, ginger, garlic, peanuts and savoury sauce.

By Hez ArslanUpdated October 2, 2026

Total 40 minMakes 4 servings

Jump to Recipe

This Sichuan-inspired stir-fry brings together dried chillies, garlic, ginger, Sichuan pepper, soy and a touch of black vinegar. The source contains only a title, so the recipe is developed from scratch and labelled inspired rather than presented as an authoritative regional formula. Cut chicken into small even pieces and prepare every sauce ingredient before heating the wok; stir-frying moves quickly. Toast the aromatics briefly, cook the chicken through, then add the sauce and peanuts. Serve with rice to balance the heat. Toss chicken with 1 tbsp soy, Shaoxing wine and cornstarch. Rest 15 minutes. Stir together 2 tbsp soy, black vinegar, sugar and water. Set all ingredients by the stove. Heat wok or large skillet over high heat with 1 tbsp oil. Stir-fry chicken in batches until browned and cooked to 74°C (165°F); transfer to clean plate.

How to tell when it is ready

Chicken reaches 74°C (165°F) and sauce bubbles and coats each piece.

Tips

Measure ingredients before starting.
Use the visual doneness cues as well as the timing.
Taste and adjust seasoning near the end.
Let the dish rest briefly before serving.

Troubleshooting

If the mixture is too thick, add liquid a little at a time.
If browning too quickly, lower the heat and cover loosely.

Substitutions

Use boneless chicken breast, cut evenly.
Use rice vinegar if black vinegar is unavailable; flavour will be sharper.

Variations

Use fewer chillies for milder heat.
Add diced bell pepper with the aromatics.

Serving suggestions

Serve with steamed rice.
Add stir-fried greens.
Offer cucumber salad.
Garnish with extra scallions.

Make ahead

Prepare components ahead where practical. Refrigerate within 2 hours and use within 3 days; reheat until steaming hot.

Storage

Refrigerate within 2 hours and use within 3 days; reheat until steaming hot.

Food safety

Cook chicken to 74°C (165°F). Ventilate while frying dried chillies and avoid touching eyes after handling them.

Frequently asked questions

Can I prepare this ahead?

Prepare components as described, chill promptly and finish shortly before serving.

How should I store spicy sichuan-inspired chicken?

Refrigerate within 2 hours and use within 3 days; reheat until steaming hot.

Serve with steamed rice. Refrigerate within 2 hours and use within 3 days; reheat until steaming hot.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Spicy Sichuan-Inspired Chicken