Spicy Chicken with Chilies
Crispy chicken pieces tossed with dried chilies, garlic, and peanuts in a quick, fiery stir-fry. Ready in about 20 minutes, this Sichuan-inspired dish is perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
Ingredients
- 1 lb boneless chicken thighs
- 1 cup dried red chilies
- 4 cloves garlic cloves
- 3 stalks green onions
- ½ cup roasted peanuts
- 3 tbsp vegetable oil
Instructions
- 1
Cut the 1 lb chicken thighs into 1-inch pieces and pat dry with paper towels. Slice the 4 garlic cloves and chop the 3 green onions into 1-inch lengths.
- 2
Heat 3 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add the chicken in a single layer and cook undisturbed until golden brown on the bottom, about 3 minutes.
- 3
Stir-fry the chicken until crispy and cooked through, about 5 more minutes. Remove with a slotted spoon and set aside.
- 4
In the same pan, add the 1 cup dried chilies and 4 sliced garlic cloves. Stir-fry over medium-high until fragrant and the chilies darken slightly, about 1 minute.
- 5
Return the chicken to the pan with the 0.5 cup peanuts and 3 chopped green onions. Toss everything together for 1 minute until well combined and serve hot.
Tools you’ll need
- wok or large skillet
- slotted spoon
- knife
- cutting board
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