Easy 15 Minute Recipes – Stir-fried spicy chicken, Greens, Rice

(Last Updated on June 5, 2024 by Amiee)

Today’s main dish is stir-fried spicy chicken, also known as “Lazi Chicken” . It originates from the Sichuan and Chongqing regions of China and is a quintessential example of Sichuan cuisine.

This dish was initially a common feature at family gatherings and festive banquets in Sichuan. Over time, it spread beyond its place of origin and has become a popular item in Chinese restaurants across the country and around the world.

Stir-fried spicy chicken is famous for its unique spicy taste and rich texture. Dried chilies and Sichuan peppercorns combine to give this dish a strong spicy taste, while garlic and ginger add layers of aroma. The chicken is deep-fried and stir-fried over high heat, making the skin charred and the meat tender and juicy. A little sugar is used to temper the spiciness, giving it a hint of sweetness in the spiciness, adding to the diversity of taste. This dish not only stimulates the taste buds, but also increases appetite.

Stir-fried Spicy Chicken, Stir-fry choy sum, Rice

Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Chinese
Servings 1


  • A wok for stir-frying
  • A Electric pressure cooker


  • - For rice
  • Rice, 80 g, washed
  • Water, 150 ml
  • - Stir-fried spicy chicken
  • Chicken pieces, 1 lb, wash and drain
  • --Marinate the chicken
  • Ginger, 3 slices
  • Pepper powder, 1 tsp
  • Light soy sauce, 1 tbsp
  • Cooking wine, 1 tsp
  • --Deep-fry the chicken
  • Potato starch, 3 tbsp
  • Oil, 2 cups
  • --Stir-fry the chicken
  • Oil, 3 tbsp
  • Dried chili, 1/2 oz
  • Scallion, 1/2 oz, chopped
  • Garlic, 3 cloves, chopped
  • Ginger, 1/4 oz, chopped
  • Pepper corn, 1 tsp
  • Light soy sauce, 2 tsp
  • Pepper powder, 1 tsp
  • Sugar, 1 tsp
  • Salt, 1/2 tsp
  • Chili powder, 1 tsp
  • - Stir-fried choy sum
  • Choy sum, 6 oz, cut into sections
  • Garlic, 3 cloves, chopped
  • Oil, 1 tbsp
  • Salt, 1/8 tsp


  • Add washed rice , water to an electric pressure cooker, cook for 10 minutes.
  • Ready-made chicken pieces, wash and drain.
  • Marinate the chicken with ginger, cooking wine, light soy sauce, pepper powder.
  • Heat up the oil for deep-frying chicken
  • Chop the ginger, scallion, and garlic.
  • Cut the dried chili.
  • Coat the chicken with potato starch, then pick out the ginger and scallion.
  • Heat up the oil to 200 degrees, deep-fry the chicken until gold brown, transfer to a plate.
  • Add oil to a wok, add pepper corn, until just burn, remove the pepper corn, add fried chicken, chopped ginger, scallion, garlic, light soy sauce, pepper powder, sugar, salt and chili powder, combine well, turn off the heat.
  • Add oil the wok, then add chopped garlic, stir-fry for a while, then add the choy sum stir-fry until they turn green, add salt, turn off the heat.
  • The meal is ready.


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