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Best Easy Sichuan Dry Pot Chicken Recipe

Name: Best Easy Sichuan Dry Pot Chicken Recipe
Total time: 45 min
Yield: 250 g
Ingredients: chicken thighs, boneless skinless 1.5 lbs; red bell pepper 1 pieces; celery stalk 2 pieces; onion 1 pieces; baby potatoes 6 pieces; shiitake mushrooms 6 pieces; Sichuan peppercorns 2 tsp; dried red chilies 10 pieces; ginger, sliced 1 tbsp; garlic, sliced 3 cloves; soy sauce 4 tbsp; Shaoxing wine 2 tbsp; sugar 1 tsp; salt 0.5 tsp; vegetable oil 3 tbsp

Sichuan dry pot chicken is a sizzling, aromatic dish loaded with chilies and spices. A high protein chicken recipe ideal for a bold family dinner.

Cook 45 min Difficulty NORMAL 340 kcal

#high protein #spicy chicken #Sichuan recipe

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Ingredients

Main ingredients

chicken thighs, boneless skinless 1.5 lbs
red bell pepper 1 pieces
celery stalk 2 pieces
onion 1 pieces
baby potatoes 6 pieces
shiitake mushrooms 6 pieces

Seasonings/Sauce

Sichuan peppercorns 2 tsp
dried red chilies 10 pieces
ginger, sliced 1 tbsp
garlic, sliced 3 cloves
soy sauce 4 tbsp
Shaoxing wine 2 tbsp
sugar 1 tsp
salt 0.5 tsp
vegetable oil 3 tbsp

Nutrition summary

Carbohydrates 19 g 22%

Protein 31 g 37%

Fat 14 g 41%

Serving size 250g

Cooking steps

1

Cut the chicken thighs into bite-sized pieces. Slice the red bell pepper, celery, onion, baby potatoes, and mushrooms into similar-sized pieces for even cooking.
2

Heat 2 tbsp vegetable oil in a large wok or deep skillet over medium-high heat. Add the Sichuan peppercorns and dried red chilies. Fry until fragrant, about 45 seconds, being careful not to burn them.
3

Add ginger and garlic slices to the oil. Stir continuously for 30 seconds, then add the chicken. Increase heat to high and sear the chicken, stirring frequently, until the surface turns golden, around 4 minutes.
4

Add baby potatoes and mushrooms, stir-frying for 3 minutes. Next, add celery, onion, and red bell pepper. Continue stir-frying on high heat for another 2–3 minutes.
5

Pour in soy sauce, Shaoxing wine, sugar, and salt. Toss to coat all ingredients evenly. Cover loosely and let the mixture cook for another 8 minutes over medium heat, stirring once or twice, until chicken is cooked through and vegetables are tender but crisp.
6

Remove the lid, increase heat to distribute the sauce thoroughly, stir-frying for 1 minute until slightly dry. Transfer to a serving platter. Serve hot.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredient is boneless, skinless chicken thighs. Their juicy texture and ability to absorb bold flavors from Sichuan peppercorns and dried chilies create the signature taste and tender bite of this dish.

Q. How do I ensure the chicken stays juicy while stir-frying?

Use high heat when initially searing the chicken, turning frequently and cooking until the edges turn golden. Avoid overcooking by adding vegetables just as the chicken surface sets, then finishing together under a loose cover. This method keeps the chicken juicy and prevents drying.

Q. What step is most important for bringing out the aromatic flavors?

To build aroma, fry Sichuan peppercorns and dried chilies in hot oil first. This crucial step releases their fragrance into the oil, which disperses through the dish and defines authentic Sichuan flavor.

Q. What are the nutrition facts per serving?

Each 250g serving contains approximately 340 kcal, with 19g carbohydrates (22%), 31g protein (37%), and 14g fat (41%). This balance offers a high-protein, moderate-carb profile ideal for those prioritizing protein intake.

Best Easy Sichuan Dry Pot Chicken Recipe

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