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spicy Sichuan chicken stir fry with dried red chiles in a wide horizontal shot, glossy chicken flecked with peppercorns and chiles, served in a dark bowl over rice, scattered with green onions, on a dark dramatic table, natural light, shallow depth of field, landscape orientation

Spicy Sichuan Chicken Stir Fry

Bold and fiery chicken is combined with dried chili peppers and tingly Sichuan peppercorns. This is a bold and overpowering dish and is definitely something that spice lovers will crave.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs cubed
  • 1 tbsp Sichuan peppercorns lightly crushed
  • 6 dried red chiles
  • 3 tbsp soy sauce
  • 1 tbsp chili garlic sauce
  • 1 tsp sugar
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 4 cloves garlic minced
  • 3 green onions chopped

Method
 

  1. Stir the soy sauce, chili garlic sauce, sugar, and cornstarch with 2 tablespoons water in a bowl and set aside.
  2. Heat the oil in a large skillet over medium-high, add the Sichuan peppercorns and dried chiles, and toast 30 seconds until fragrant.
  3. Add the chicken and stir-fry until cooked through, about 6 minutes.
  4. Add the garlic and cook 30 seconds.
  5. Pour in the sauce and toss until thick and glossy, about 2 minutes.
  6. Top with green onions and serve over rice.

Notes

Fish out the whole dried chiles before serving if your crew can't take much heat.