Spicy Chicken Stir-Fry

Name: Spicy Chicken Stir-Fry
Total time: 22 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb chicken breast, cut into small cubes; 3 tbsp cooking oil; 2 clove garlic, thinly sliced; 8 slice ginger, sliced; 2 piece red chilies, seeded and sliced; 2 stalk scallions, cut into 1.5 inch lengths; 0.5 tsp soy sauce; 0.5 tsp salt; 0.5 tbsp Shaoxing wine; 1 tsp cornstarch (for marinade); 1 tbsp water (for marinade); 2 tbsp Sichuan soy bean paste with chili (doubanjiang / spicy bean sauce); 1 tbsp sugar; 0.5 cup water (for sauce); 1 tbsp cornstarch (for sauce)

Tender chicken cubes coated in a savory, spicy Sichuan bean sauce with garlic, ginger, chilies, and scallions — bold Sichuan-Taiwanese flavor that pairs perfectly with steamed rice.

22 min 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

272

Calories

26g

Protein

10g

Carbs

14g

Fat

Scale recipe

4 servings

Original recipe

Ingredients15 items

Produce

🧄garlic, thinly sliced2 clove

🫚ginger, sliced8 slice

🌶️red chilies, seeded and sliced2 piece

🌱scallions, cut into 1.5 inch lengths2 stalk

Meat

🍗chicken breast, cut into small cubes1 lb

Pantry

🛢️cooking oil3 tbsp

🍶soy sauce½ tsp

🍶Shaoxing wine½ tbsp

🌽cornstarch (for marinade)1 tsp

🌶️Sichuan soy bean paste with chili (doubanjiang / spicy bean sauce)2 tbsp

🍬sugar1 tbsp

🌽cornstarch (for sauce)1 tbsp

Spices

🧂salt½ tsp

Other

💧water (for marinade)1 tbsp

💧water (for sauce)½ cup

Instructions

1
Cut the chicken breast into small cubes.
2
Marinate the chicken with the soy sauce, salt, Shaoxing wine, 1 teaspoon cornstarch, and 1 tablespoon water for 15 minutes.
15:00 timer
3
While the chicken marinates, mix the sauce: combine the Sichuan bean paste, sugar, 1/2 cup water, and 1 tablespoon cornstarch in a separate bowl and set aside.
4
Heat a wok with 2 tablespoons of the cooking oil.
5
Stir-fry the marinated chicken until it is half cooked and the surface turns white, then transfer to a plate and set aside.
6
Clean the wok, add the remaining 1 tablespoon of oil, and heat until hot.
7
Add the garlic and ginger and cook until aromatic.
8
Add the sauce and stir for a few seconds.
9
Return the chicken to the wok and stir continuously until it is well coated with the sauce.
10
Add the red chilies and scallions, stirring to combine evenly, then serve with steamed rice.

Free, no card required.

CuisineChinese