Sichuan-Style Chicken and Bell Pepper Stir Fry

I mentioned it before that I love this local Chinese restaurant - Sichuan Village. I can't get enough of the insanely spicy dishes. And the authenticity! You won't find General Tso's Chicken at this place.

Hubs and I eat there once in a while and when we do, we always leave with leftovers that feed us for the next several days.

There is this one particular dish (辣椒鸡丝) that we get every single time. There is no direct English translation, but it's basically chicken and green bell peppers, flavored with super spicy chili peppers and drenched in oil. OH YUM!

Just like everything else, I like to cook what I eat at restaurants at home. One problem: I couldn't find the recipe.

But, I knew it couldn't be too hard to replicate.

So I went for it. Without any recipes. I just cooked.

It turned out pretty good! The chicken pieces were tender and juicy. The green peppers added a bit of sweetness. It was yummy over white rice. It looked just like the one from Sichuan Village. Tasted very similar, too.

However, it wasn't spicy (enough)! I used two different kinds of green chili peppers - long green and serrano - but they didn't add any spice at all. Does anyone know what kind of chili peppers I need to use for a really spicy flavor? I definitely want to make the dish again.

This is my first original recipe! I came up with the ingredients + measurements on my own and in my not-so-humble opinion, it's just about perfect! Again, next time I will just have to find different kinds of chili pepper to use.

Sichuan-Style Chicken and Bell Pepper Stirfry:

- 1 chicken breast, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 garlic clove, chopped finely
- 4 green chili pepper, chopped (I used a combination of long green and serrano)
- 1 tsp sugar
- salt to taste

- 1 tbsp rice wine
- 1 tsp chili oil
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 3 tsp corn starch
- salt and pepper to taste

1. Marinate chicken with rice wine, soy sauce, sesame oil, sugar, corn starch, salt, and pepper. Set aside.
2. Heat pan with oil on HIGH. Add chili pepper (including the seeds) and garlic. Stir fry until fragrant.
3. Add chicken breast. Stir quickly and cook until 80% done. Make sure to cook on high heat - it adds the "burnt" flavor.
4. Add bell pepper. Stir well. Cook for about 5 minutes.
5. Add sugar and salt.
6. Serve hot with white rice.

I cook a lot with chicken and bell peppers, if you like this recipe, you may also like Canton Chicken and Chicken Stir Fry w/ Fermented Black Beans and Bell Peppers.


  1. lol! totally know what you mean by non-authentic chinese food! I just mentioned that in my blog, too!

  2. hi there! i found your blog through another's.. and I was hoping that I could add you to my blogroll! My family is from Taiwan and I love visiting!

    Hmm.. usually, whenever I go shopping for chilis, I try to go to an ethnic (preferably Hispanic) market to buy their tiny chilis.. those, I heard, are usually the spiciest.

    I use jalapenos (lots).

    Anyways, I hope to read more of your blog! You're so cute!

  3. Your pictures always make me hungry!

    So yummy looking!

  4. for me, the spiciest is thai chili.
    if you could get it at ranch 99. they are green,small. and some are red.
    they are extremely spicy. you want to cut the chilis bigger if you cook this. (dont want to confuse it over the bell peppers =P)

    btw, at other asian market, the thai chili i got wasnt as spicy as the ranch 99's chili. in fact it wasnt spicy at all.
    (for me though, cause im indonesian =P)

  5. This was a really good dish. I didn't mind the mild spiciness of it at all. I just liked the moist chicken. Normally I hate white meat (other than chicken nuggets) but this was "lick the bottom of the bowl good".

  6. Two things could make the dish more spicy.

    1) As someone has mentioned, use chilli padi (sometimes labelled bird's eye chillies). They are very small, long and slim. Sometimes red or green, but both are potent.

    2) Another ingredient that will make a different is Sichuan peppercorn (sometimes labelled prickly ash). It gives that distinctive tongue-numbing heat to 麻辣 dishes.


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