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Craving a spicy, flavorful meal? This Spicy Chicken Stir-Fry (辣子鸡丁) brings together bold Sichuan heat and comforting Taiwanese flavors. Tender chicken cubes are coated in a savory and spicy bean sauce, creating a delicious dish that pairs perfectly with steamed rice.
Years ago, when I first arrived in Taipei, I instantly fell in love with its culinary delights—the renowned Taiwanese Pineapple Tarts, simple yet satisfying Scallion Oil Noodles, freshly made Soy Milk, crispy Salt and Pepper Chicken, and the vibrant street food scene and night market.
There are also the hot stir-fry restaurants, serving up cheap and delicious dishes. I’ve developed a deep appreciation for Taiwanese classics like Taiwanese Three Cup Chicken, Thre Cup Squid, Taiwanese Braised Pork Belly quickly became favorites, as well as other specialties such as spicy chicken stir-fry (辣子鸡丁).
Back in my home kitchen, I dedicated time to experimenting with Taiwanese recipes, aiming to capture the essence of Taiwanese flavors in my own cooking. This spicy stir-fry chicken recipe, adapted from a Taiwanese cookbook, is a result of those efforts, and I’m absolutely thrilled with how it turned out.
If you’d like to bring a taste of Taiwan to your table, I encourage you to try this spicy chicken stir-fry recipe at home.
Sichuan Style Spicy Chicken Stir-Fry
Originally a Sichuan classic known for its bold, spicy flavors, this recipe has been adapted to fit Taiwanese tastes. While the Sichuan version uses strong Sichuan peppercorns and dried chilies, the Taiwanese version adds a milder heat and local seasonings. This mix combines the spicy kick of Sichuan cuisine with the more subtle and comforting flavors of Taiwanese cooking, giving the dish a unique and balanced twist.
Both the Sichuan and Taiwanese versions of the recipe use douban jiang, or spicy bean sauce, to add depth and a rich, savory heat to the dish. The sauce pairs perfectly with steamed rice, enhancing its flavor and adding a delicious kick to each bite, while the tender chicken cubes absorb the rich, savory heat, making every mouthful absolutely delightful!
Why You’ll Love This Recipe
You’ll love this recipe for the following reasons:
- Its perfect balance of bold Sichuan spice and comforting Taiwanese flavors.
- The tender chicken cubes, coated in a savory bean sauce, deliver a delightful kick that pairs beautifully with steamed rice.
- It’s a quick, satisfying dish that brings together the best of both cuisines in one delicious meal.
Recipe Ingredients
- Chicken breast
- Garlic
- Ginger
- Spicy bean sauce – douban jiang
- Chili
- Scallion
Sidenote: Douban jiang, a spicy, fermented bean paste used in Chinese cooking, can be found in Asian grocery stores or online retailers in the U.S. It’s made from broad beans, soybeans, and various spices, providing a rich, savory flavor with a hint of heat.
How To Make Spicy Chicken Stir Fry
This homey chicken stir fry recipe is very easy to make with simple steps.
First, marinate the chicken for 15 minutes and mix the sauce ingredients. Next, heat oil in a wok, stir-fry the chicken until the surface turned white, then set aside. In the same wok, stir fry the garlic and ginger with oil. Add the sauce, return the chicken, and stir until coated.
To complete the dish, add chili and scallion, dish out and serve hot with steamed rice.
Frequently Asked Questions
Yes, Sichuan soy bean paste, or douban jiang, is spicier and has a unique, fermented flavor compared to regular soy bean paste, which is typically milder.
To make it less spicy, you can use fewer red chilies or skip them altogether. You could also swap the spicy bean paste for a milder one.
Definitely! Firm tofu works well as a chicken substitute. Just press it to remove excess water, then cube and marinate it the same way before stir frying.
Cooking the chicken in two steps—first a quick stir fry, then finishing it in the sauce—keeps it tender and soaks up all the flavors.
If you like your stir-fry with more sauce, just add extra sauce ingredients. Toss in some more water and a bit more cornstarch to keep it thick and shiny.
This recipe is only 272 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Spicy Chicken Stir Fry
Ingredients
- 1 lb (500g) chicken breast, cut into small cubes
- 3 tablespoons cooking oil
- 2 cloves garlic, sliced thinly
- 8 slices ginger
- 2 red chilies, seeded and sliced
- 2 stalks scallions, trim and cut into 1.5 inch/3.5 cm lengths
Marinade:
- 1/2 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/2 tablespoon Shaoxing wine
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 1 tablespoon water
Sauce:
- 2 tablespoons Sichuan soy bean paste with chili, "douban jiang" or spicy bean sauce
- 1 tablespoon sugar
- 1/2 cup water
- 1 tablespoon cornstarch
Instructions
- Marinate the chicken cubes with all the marinade ingredients for 15 minutes. Meanwhile, mix the sauce ingredients in a separate bowl and set aside.
- Heat a wok with 2 tablespoons of cooking oil. Stir-fry the marinated chicken until it is half cooked and the surface turns white. Transfer the chicken to a plate and set aside.
- Clean the wok and add the remaining 1 tablespoon of oil. Once the oil is hot, add the garlic and ginger, and cook until aromatic.
- Add the sauce to the wok and stir for a few seconds. Return the chicken to the wok and stir continuously until it is well coated with the sauce. Add the chili and scallions, stirring to combine evenly. Serve the dish with steamed rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you substitute dried red chilies for fresh? Thank you
Yes.
Hope one day you will get the chance to taste the Sichuan 辣子鸡丁, it’s very different from the Taiwanese version. I ate it when living in Beijing. Now I am living in Taipei and miss the Sichuan lazijiding very much.
I know the Sichuan Lazijiding, must better. :)
great recipe keep up the good work
Bee – I have just discovered your website and I am so happy I did. My mom is from Penang, my dad from Labuan. Your recipes remind me of home cooking. Thank you so much for a great resource!! Lynn
Thank you for nice simple recipe.
You left the amount of how much shaoxing wine to put in for the marinade. I really want to make this!
1/2 tablespoon, sorry.