A bold, aromatic stir-fry inspired by classic Sichuan-style flavors
This Stir-Fried Chicken with Chili Peppers is a vibrant, spicy, and deeply savory dish perfect for weeknight cooking. Tender chicken thighs are marinated for maximum juiciness, then tossed over high heat with fresh garlic, ginger, and a colorful mix of red and green chilies. A quick homemade sauce ties everything together, creating a glossy, slightly sweet, tangy, and aromatic finish that pairs beautifully with steamed rice.
Ingredients
For the Chicken
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1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
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1 tablespoon soy sauce
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1 tablespoon cornstarch
For Stir-Frying
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1 tablespoon cooking oil (vegetable, canola, peanut, or other high-heat oil)
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4–5 cloves garlic, minced
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1-inch piece fresh ginger, minced
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1 cup red chili peppers, sliced
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1 cup green chili peppers, sliced
For the Sauce
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½ cup chicken broth
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2 tablespoons soy sauce
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1 tablespoon sugar
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1 tablespoon rice vinegar
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1 teaspoon sesame oil
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½ teaspoon red pepper flakes (optional, for extra heat)
For Serving
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Steamed white rice, jasmine rice, or rice noodles
Instructions
1. Marinate the Chicken
In a medium bowl, combine:
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Chicken pieces
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1 tablespoon soy sauce
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1 tablespoon cornstarch
Mix until the chicken is evenly coated. Let it rest for 15–20 minutes.
This step improves tenderness and helps the chicken brown nicely.
2. Prepare the Sauce
In a separate small bowl, whisk together:
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Chicken broth
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2 tablespoons soy sauce
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Sugar
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Rice vinegar
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Sesame oil
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Red pepper flakes (if using)
Set aside.
This sauce balances salty, sweet, spicy, and tangy flavors.
3. Stir-Fry the Chicken
Heat 1 tablespoon of oil in a wok or large skillet over high heat.
Add the marinated chicken in a single layer.
Stir-fry for 5–7 minutes, until golden brown and fully cooked.
Remove the chicken from the pan and set aside.
4. Sauté Aromatics and Chilies
In the same hot skillet, add:
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Minced garlic
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Minced ginger
Stir-fry for 30 seconds until fragrant but not burnt.
Then add:
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Sliced red chili peppers
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Sliced green chili peppers
Stir-fry for 1–2 minutes, just until the peppers begin to soften.
5. Combine Everything
Pour the prepared sauce into the skillet, stirring to combine with the chilies.
Bring the sauce to a gentle simmer.
Return the cooked chicken to the skillet and toss to coat evenly.
Cook for 1–2 more minutes, allowing the sauce to thicken slightly and cling to the chicken and peppers.
6. Serve
Serve the hot stir-fry immediately over freshly cooked rice.
The dish should be glossy, aromatic, and beautifully colorful.
Tips for Success
Adjust the Heat Level
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For a milder dish: remove chili seeds or use fewer chilies.
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For more heat: add more red pepper flakes or use hotter varieties like Thai chilies.
Use Fresh Aromatics
Fresh garlic and ginger give the dish its signature fragrance.
Use High Heat
A true stir-fry relies on high heat to get a slightly smoky, caramelized flavor without overcooking the ingredients.
Don’t Overcrowd the Pan
Cook the chicken in batches if needed to avoid steaming.
Variations
🌽 Add Vegetables
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Bell peppers
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Snap peas
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Zucchini
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Mushrooms
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Onions
🥢 Make It More “Sichuan-Style”
Add:
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Sichuan peppercorns
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A spoonful of doubanjiang (fermented chili bean paste)
🧪 Gluten-Free Version
Use gluten-free soy sauce or tamari.
🍯 Sweeter Version
Add an extra teaspoon of sugar or a drizzle of honey.
Serving Suggestions
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Serve over steamed jasmine rice for a classic pairing.
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Try it with fried rice, rice noodles, or quinoa for variation.
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Garnish with scallions or toasted sesame seeds.
