Chicken With Hot Peppers


Even though the Chicken With Hot Peppers recipe is more complicated than the others, it is still easy-to-make though and bursting with delicious flavor! The succulent chicken meat absorbs the fragrant spices and tastes incredibly supple when matched with the sweet bell peppers.


347 Cals 44 Protein 12.5 Carbs 12 Fats 68

This spicy chicken breast recipe gets its heat from the Hot Cherry Peppers that cook in garlic white wine sauce.

Chicken Breast with Hot Cherry Peppers


Here’s a great recipe to add flavor to chicken breast! If you like spicy food, jarred cherry peppers are the perfect addition to pretty much anything, especially sandwiches, salads, and charcuterie boards. So, I thought, why not add them to chicken? The results were a spicy, salty, and slightly acidic dish, which turned out delicious – and did I mention spicy?! I made this chicken recipe similar to Chicken Francese, only without the lemon and with added hot peppers.

Chicken Breast with Cherry Peppers


So, by now, we have established that cherry peppers, also known as cherry bomb peppers, are hot, but just how hot are they? They are about as hot as a jalapeño. They range from approximately 2,500 to 5,000 Scoville heat units, which puts them at the “very bottom of medium heat peppers.”


Lightly flour the chicken cutlets and dip them in egg before pan frying. Then finish the chicken in the sauce with garlic, white wine, peppers, and chicken broth. If you don’t like to cook with wine, swap it for more broth. And if you choose to use the wine, make sure to use a good-quality one that you would also drink. I use Sauvignon Blanc or Pinot Grigio.


This chicken with cherry peppers dish will keep in the fridge for up to 4 days. To freeze the leftovers, store in a glass container for up to three months. Thaw in the refrigerator overnight and reheat in the microwave


347 Cals 44 Protein 12.5 Carbs 12 Fats

PREP TIME:15 mins

COOK TIME:30 mins

TOTAL TIME:45 mins




This spicy chicken breast recipe gets its heat from the Hot Cherry Peppers that cook in a simple sauce of white wine, chicken broth, and garlic.


  • 8 thin sliced chicken cutlets, about 3 ounces each
  • 1/3 cup plus 1 tablespoon unbleached flour
  • 2 large eggs, beaten with 1 tbsp water
  • 4 teaspoons olive oil, divided
  • 2 cloves minced garlic
  • 3/4 cup sliced jarred hot cherry peppers, drained
  • 1/4 cup white wine
  • 1 1/2 cups low sodium chicken broth
  • parsley, for garnish



  • Season the chicken with 1 teaspoon salt and black pepper to taste, on both sides.
  • Place the flour in a shallow bowl, and the beaten eggs in another shallow bowl.
  • Heat a very large nonstick pan over medium heat. When hot 1 teaspoon oil to lightly coat the bottom of the pan.
  • Lightly flour chicken, shaking off excess, then dip in beaten eggs and add to the hot pan in 3 to 4 batches to fit in a single layer.
  • Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.
  • Repeat with the remaining oil and chicken and set aside. I used 3 teaspoons total here.
  • Place the chicken broth in the bowl with 1 tablespoon of flour and whisk.
  • Add 1 teaspoon oil to the skillet and add the garlic and cook 30 seconds, until fragrant.
  • Add the hot cherry peppers and white wine. Cook down to reduce by half, then add the chicken broth, bring to a boil and simmer over medium heat for about 2 to 3 minutes so it reduces slightly and thickens.
  • Return the chicken to the pan to combine with the sauce and cook 30 seconds, to heat through.
  • Top with parsley and enjoy!

Chicken Scarpariello

  • Level: Easy
  • Total: 28 min
  • Prep: 10 min
  • Cook: 18 min
  • Yield: 4 servings


Deselect All

1 1/2 pounds boneless, skinless chicken breast

Salt and pepper

1 teaspoon poultry seasoning

2 tablespoons extra-virgin olive oil, 2 turns of the pan

2 red bell peppers, seeded and cut into 1-inch pieces

3 hot cherry peppers, drained and chopped

4 cloves garlic, chopped or thinly sliced

1/2 cup dry white wine

1/2 cup chicken stock or broth

1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls

2 tablespoons juice from hot pepper jar

Orzo with Parsley and Lemon Zest, recipe follows

Orzo with Parsley and Lemon Zest:

1/2 pound orzo

Coarse salt

1 tablespoon extra-virgin olive oil, eyeball it

2 large lemons, zested

Black pepper

1/4 cup finely chopped flat leaf parsley, a couple of handfuls


  1. Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW!

Orzo with Parsley and Lemon Zest:

Yield: 4 servings

  1. Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta. 


This Spicy Pepper Chicken is quick and easy to make, and full of the BEST spicy peppery flavorsTender chicken pieces get tossed with aromatics, onion, red bell pepper, and dried red chilies in a mouthwatering sauce infused with black pepper and ground Sichuan red peppercorns.

Top view of bowl with a chicken, bell pepper, and onion stir-fry.

Six peppers.

That’s how many types of peppers there are in this tasty and addictive Spicy Pepper Chicken stir-fry!

We have:

  • Ground white pepper flavoring the chicken in the marinade.
  • Ground Sichuan red peppercorns and freshly cracked black pepper in the mouthwatering spicy and sweet sauce.
  • Red bell pepper to add some crunch.
  • Chopped fresh red chilies for fiery hot notes!
  • And crispy Thai dried red chilies for heat, and also because they add a pretty touch!

This Spicy Pepper Chicken is a simple and humble stir-fry. But let me tell you, it packs a punch and is so incredibly flavorful! Pair it with some steamed rice and maybe a side of steamed or stir-fried Asian greens, and you’ll have yourself a delicious homecooked Chinese meal!

Front view of bowl with Chinese chicken stir-fry and two bowls with rice behind.


  • It’s a quick and easy stir-fry that’s great for a main dish on any given weeknight.
  • Using Sichuan red peppercorns in addition to freshly cracked black pepper infuses the dish with a wonderful numbing and floral peppery flavor.
  • Marinating the chicken thighs briefly and cooking them first keeps them juicy and tender during the stir-fry.
  • The stir-fry sauce is perfectly balanced with the right amount of salty, sweet, and spicy notes with just a hint of tang.
  • It’s a one wok wonder AND ready in just 30 minutes. This means less clean up and food getting into your hungry belly pronto!

Guys, this dish is simple and straightforward to make. But it’s really just wonderful all around – big on flavor, low in effort, and simply sooo delicious. 😋 I think you guys are going to love it!


Fresh ingredients for Spicy Pepper Chicken on a wooden board.
Ingredients for Spicy Pepper Chicken Stir-fry
  • Marinated Chicken: I used boneless and skinless chicken thighs here because I love how juicy and tender they are once cooked. But boneless and skinless breasts would work too if you prefer to use them instead. I cut the thighs into bite-sized pieces and tossed them in a simple marinade made with a grated garlic clove, ground white pepper, low sodium light soy sauce, corn starch, and sesame oil.
  • Veggies: I kept it simple and used just onion and red bell pepper. But feel free to sub in or add any stir-fry friendly veggies you like. Diced celery, snap peas, carrots, broccoli, etc. would all taste great.
  • Red Chilies: Feel free to use as many or as few as you like based on your heat level preference. You’re welcome to deseed them to make the dish milder, or omit them completely.
  • Oil: I use canola oil, but any other neutral flavored cooking oil with a high smoke point will work.
Stir-fry sauce ingredients for Spicy Pepper Chicken, and sauce in a glass measuring cup with a spoon.
Stir-fry sauce ingredients for Spicy Pepper Chicken
  • Sichuan Red Peppercorns (花椒 – huājiāo): These give the dish its addictive spicy numbing flavor! They’re also known as prickly ash. You can try finding them in Chinese or Asian supermarkets, or order them online. We’ll be toasting them first to bring out their flavors, then grinding them into a fine powder.
  • Shao Xing Rice Wine: This is a fragrant Chinese cooking wine. You can find in Asian supermarkets (or online). If unavailable, use dry sherry instead.
  • Dark Soy Sauce: This is a Chinese dark soy sauce, and it is used for color. If you don’t have it on hand, simply use additional low sodium light soy sauce in its place.
  • Chinkiang Vinegar: This is a Chinese black vinegar. It should be available at Asian or Chinese supermarkets. Substitute with half balsamic vinegar and half white vinegar if you can’t find it.

Full ingredient list and amounts are in the recipe card below.



  1. Marinate the chicken: Cut the chicken into bite-sized pieces, then add to a bowl along with the rest of the marinade ingredients and toss until combined well.
  2. Prepare fresh ingredients: Dice the onion and bell pepper. Mince the garlic, roughly chop the ginger, and chop the chilies and spring onion, separating the white from the green parts. Destem the Thai dried red chilies.
  3. Make the sauce: Toast the Sichuan red peppercorns in a dry wok until fragrant, making sure to shake the pan often so that they don’t burn. Then transfer to a mortar and pestle (or mini blender) and pound into a fine powder. Add the ground Sichuan red peppercorns to a measuring cup or small bowl, followed by the rest of the sauce ingredients. Mix with a spoon until combined well and set aside.

For the Spicy Pepper Chicken:

Process steps to make Spicy Pepper Chicken.
  1. Fry the red chilies: In a bit of oil until crisp and fragrant. Then transfer them to a paper towel lined plate to drain.
  2. Cook the chicken: Add more oil to the wok, then cook the marinated chicken for a few minutes, until no longer pink and cooked through. Transfer the chicken to a clean bowl.
  3. Stir-fry the onion and aromatics: Add the remaining oil to the wok, then stir-fry the onion, spring onion whites, and ginger and for a minute. Then add the garlic and chilies and stir-fry everything for few more seconds until fragrant.
  4. Add the bell pepper, chicken, and sauce: Add the bell pepper and Thai dried red chilies and toss briefly to combine. Then add the chicken and sauce and stir-fry continuously for about a minute, until everything is coated well in the sauce and it starts to thicken.
  5. Toss through spring onion greens: Add the spring onion and toss briefly to combine, then switch off the heat.
  6. Serve: Transfer to a serving bowl/dish and garnish with the remaining spring onion greens. Serve immediately with warm steamed rice!

Full detailed instructions are in the recipe card below.

Top view of bowl with a chicken, bell pepper, and onion stir-fry. Two bowls with steamed rice behind.


  • Prep everything ready before you start cooking. As with most stir-fries, this one goes by very fast. It’s best to have everything ready to go before you switch on the stove.
  • Use good quality Sichuan red peppercorns. The fresher they are, the better flavor they will infuse the dish with.
  • Cut the bell pepper and onion approximately the same size as the chicken. This promotes even cooking.
Spoon holding up a bite of chicken, bell pepper, and onion stir-fry.


What can I use instead of Sichuan red peppercorns?

If you are not a fan of the numbing spicy flavor that is intrinsic to Sichuan red peppercorns, or if they’re not easy to track down, you can use more freshly cracked black pepper and make this a black pepper chicken stir-fry instead.

Can I make this gluten-free?

Use a gluten free oyster sauce, soy sauces, and dry sherry instead of the Shao Xing rice wine. For the Chinkiang vinegar, substitute with 1 TSP balsamic vinegar and 1 TSP rice vinegar (or white vinegar).

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