Spicy Chicken with Green Chilies
A bold and fiery stir-fry dish featuring tender chicken pieces tossed with fresh green chilies, garlic, and ginger. This recipe is all about heat, fragrance, and a satisfying balance of savory and spicy flavors — a true Sichuan-inspired classic for spice lovers.
Ingredients
Main
- 500 g chicken thighs (boneless, skinless), cut into bite-sized pieces
Aromatics & Vegetables
- 150 g green chilies (mild or hot, depending on preference), cut into strips
- 1 onion, sliced
- 2 scallions, cut into 3 cm sections
- 3 slices ginger
- 3 cloves garlic, minced
Seasonings & Sauce
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp chicken bouillon powder
- 2 tbsp Chinese cooking wine
- 1 tsp cornstarch (for marinating)
- ½ tsp salt
- 3 tbsp cooking oil
Directions
Marinate the chicken
- Place chicken pieces in a bowl with light soy sauce, cooking wine, cornstarch, and a pinch of salt.
- Mix well and set aside for 15 minutes to tenderize.
Stir-fry the aromatics
- Heat cooking oil in a wok over medium heat.
- Add ginger and garlic, stir-fry until fragrant.
- Add onion slices and green chilies, stir-fry quickly until slightly softened.
Cook the chicken
- Push vegetables to the side of the wok and add marinated chicken pieces.
- Stir-fry over high heat until chicken turns golden and cooked through.
Season and finish
- Add dark soy sauce, oyster sauce, sugar, and bouillon powder. Toss everything evenly.
- Add scallion sections, stir-fry for another 30 seconds.
- Serve hot with steamed rice.
Recipe Notes
Cook support
Use chicken thighs instead of breast for juicier texture. Adjust the type of chilies (mild vs. hot) based on your spice tolerance.
Sourcing
Fresh long green chilies are ideal, but you can substitute with jalapeños or shishito peppers for a milder version.
Substitutions
Oyster sauce can be replaced with extra soy sauce plus a pinch of sugar. For a smokier flavor, add a few dried red chilies alongside the green ones.
Storage
Best eaten fresh. Can be refrigerated for up to 1 day, but the chilies may lose their crisp texture.
Serving ideas
Serve with plain steamed rice to balance the heat. Pair with a cooling side dish like cucumber salad or tofu for contrast.
Wok tip
High heat and fast stir-frying are the key to locking in flavor and keeping the vegetables crisp.
