Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Chinese, Sichuan
Dietary Notes: Can be made gluten-free (see notes)
Intensity & Difficulty
Flavor Intensity: High – A bold, complex, and spicy-savory profile.
Spice Level: Medium-Hot (adjustable based on chili use).
Technical Difficulty: Medium – Requires organization (mise en place) and quick stir-frying.
Physical Effort: Low – Active cooking is brief but requires full attention.
Equipment
Wok or large, heavy-bottomed skillet
Two medium mixing bowls
Whisk or fork
Measuring spoons and cups
Sharp knife and cutting board
Small bowls for pre-measured ingredients (highly recommended)
Ingredients
For the Chicken & Marinade:
1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into ¾-inch cubes
1 tablespoon soy sauce
1 tablespoon Shaoxing rice wine (or dry sherry)
2 teaspoons cornstarch
1 teaspoon neutral oil (like peanut or vegetable)
For the Sauce:
3 tablespoons soy sauce
2 tablespoons Chinkiang black rice vinegar (or balsamic vinegar as a substitute)
2 tablespoons Shaoxing rice wine
2 tablespoons water
1.5 tablespoons granulated sugar
1 teaspoon cornstarch
1 teaspoon sesame oil
For the Stir-Fry:
3 tablespoons neutral cooking oil, divided
6-10 whole dried red chilies (adjust to taste), deseeded for less heat if preferred
1 teaspoon Sichuan peppercorns (optional but recommended for authentic “ma la” numbness)
3-4 cloves garlic, minced
1-inch piece fresh ginger, minced
4-5 green onions, cut into ½-inch pieces (whites and greens separated)
¾ cup unsalted, roasted peanuts
1 teaspoon sesame oil (to finish)
Instructions
Step 1: Marinate the Chicken (10 minutes)
In a medium bowl, combine the cubed chicken with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 2 teaspoons cornstarch, and 1 teaspoon oil. Mix thoroughly until the chicken is evenly coated. Set aside to marinate for at least 15 minutes while you prepare the other ingredients.
Step 2: Prepare the Sauce & Aromatics (10 minutes)
In a separate bowl, whisk together all the Sauce ingredients: soy sauce, black vinegar, Shaoxing wine, water, sugar, cornstarch, and sesame oil. Set aside. This is your key to a smooth, glossy finish.
Mince the garlic and ginger. Cut the green onions, keeping the white and green parts separate. Measure out the dried chilies and peanuts. Having everything ready (“mise en place”) is crucial for stir-frying success.
Step 3: The Stir-Fry (10 minutes)
A. Toast the Chilies & Peppercorns:
Heat your wok or skillet over medium-high heat. Add 1 tablespoon of cooking oil. Add the dried chilies and Sichuan peppercorns (if using). Stir-fry for 30-60 seconds until fragrant and the chilies darken slightly. Be careful not to burn them. Remove with a slotted spoon and set aside.
B. Cook the Chicken:
Increase heat to high. Add the remaining 2 tablespoons of oil to the wok. Add the marinated chicken, spreading it out in a single layer. Let it sear undisturbed for 1 minute, then stir-fry for 3-4 minutes until the pieces are opaque and just cooked through. Remove the chicken from the wok and set aside.
C. Combine & Sauce:
In the now-empty wok (there should be a little oil left), add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.
Return the toasted chilies and Sichuan peppercorns to the wok. Give the prepared sauce mixture a quick re-stir (the cornstarch settles) and pour it into the center of the wok. It will immediately start to bubble and thicken.
Once the sauce is glossy and simmering, quickly add the cooked chicken back in, followed by the peanuts and the green onion greens. Toss everything vigorously for 1-2 minutes until all ingredients are evenly coated in the sauce and heated through.
Remove from heat and stir in the final teaspoon of sesame oil for aroma.
Serving & Last Step
Serve immediately over a bed of steamed jasmine rice to soak up the incredible sauce. The dish is best enjoyed fresh, when the peanuts are still crunchy and the chicken is perfectly tender. Garnish with extra sliced green onions if desired.
Chef’s Notes & Tips
Velveting (Advanced Tip): For supremely tender, restaurant-style chicken, use a “velveting” technique: after marinating, blanch the chicken pieces in simmering water or oil for 45 seconds, then drain before stir-frying.
Spice Control: For less heat, deseed the dried chilies or reduce the quantity. For more heat, add a teaspoon of chili crisp or Sichuan chili bean paste (doubanjiang) with the aromatics.
Gluten-Free: Use certified gluten-free tamari or coconut aminos in place of soy sauce.
Nut-Free Substitute: Use toasted cashews or sunflower seeds instead of peanuts.
Vegetable Add-Ins: Add diced bell peppers or zucchini with the aromatics for extra crunch and nutrition.
Nutrition Information (Per Serving, without rice)
Note: This is an estimate based on the ingredients used. Actual values may vary.
Calories: ~480 kcal
Total Fat: 30g
Saturated Fat: 4.5g
Cholesterol: 95mg
Sodium: ~1100mg (varies with soy sauce)
Total Carbohydrates: 15g
Dietary Fiber: 3g
Sugars: 8g
Protein: 38g