Name: Szechuan Chicken Stir-Fry with Chili Garlic Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced; 1 tbsp soy sauce; 1 tsp cornstarch; 2 tbsp vegetable or peanut oil; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 3–4 dried red chilies (adjust for spice level), halved; 1 small red bell pepper, thinly sliced; 1 cup snap peas or snow peas; 1 cup baby bok choy or Napa cabbage, chopped; 3 green onions, sliced (separate white and green parts); 2 tbsp chili garlic sauce (store-bought or homemade); 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sugar; ½ tsp Szechuan peppercorns, toasted and crushed (optional for authenticity); ¼ cup chicken broth or water

Description

Turn up the heat with this fiery and flavorful Szechuan Chicken Stir-Fry! Packed with bold chili garlic sauce, tender marinated chicken, crunchy veggies, and the authentic tingle of Szechuan peppercorns, this easy stir-fry is a spicy weeknight favorite done in just 30 minutes.

Ingredients

For the Chicken & Marinade:

1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced
1 tbsp soy sauce
1 tsp cornstarch

For the Stir-Fry & Sauce:

2 tbsp vegetable or peanut oil
4 cloves garlic, minced
1 tbsp fresh ginger, grated
3-4 dried red chilies (adjust for spice level), halved
1 small red bell pepper, thinly sliced
1 cup snap peas or snow peas
1 cup baby bok choy or Napa cabbage, chopped
3 green onions, sliced (separate white and green parts)
2 tbsp chili garlic sauce (store-bought or homemade)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
1/2 tsp Szechuan peppercorns, toasted and crushed (optional for authenticity)
1/4 cup chicken broth or water

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Instructions

Marinate the Chicken: In a bowl, combine chicken with soy sauce and cornstarch. Mix well and set aside for 10 minutes.
Prepare Stir-Fry Base: Heat oil in a large skillet or wok over medium-high heat. Add garlic, ginger, and dried chilies. Stir-fry for 30 seconds until aromatic.
Cook Chicken: Add marinated chicken and stir-fry until browned and cooked through, about 5–6 minutes.
Add Vegetables: Toss in bell pepper, peas, bok choy, and white parts of green onions. Stir-fry for 2–3 minutes until veggies are tender-crisp.
Make the Sauce: In a small bowl, whisk together chili garlic sauce, soy sauce, rice vinegar, sugar, and chicken broth.
Combine & Simmer: Pour sauce into the skillet. Add crushed Szechuan peppercorns if using. Stir and simmer for 2 minutes until everything is coated and heated through.
Serve: Top with green onion tops and serve hot over steamed rice or noodles.

Notes

Adjust spice level by reducing dried chilies or chili garlic sauce.
Substitute chicken with tofu or shrimp for variation.
Store leftovers in an airtight container for up to 2 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Chinese, Szechuan