30-Minute Spicy Szechuan Chicken Stir Fry

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A fiery and flavorful chicken stir fry tossed with crunchy vegetables and a bold Szechuan peppercorn sauce, ready in just half an hour. This Asian fusion recipe, ready in about 25 minutes, pairs boneless skinless chicken thighs, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced boneless skinless chicken thighs
• 2 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 tsp, toasted and ground Szechuan peppercorns
• 3 cloves, minced garlic
• 1 tbsp, minced ginger
• 1 large, sliced into strips red bell pepper
• 2 cups broccoli florets
• 3, sliced green onions
• 3 tbsp low sodium soy sauce
• 1 tbsp chili paste with garlic
• 1 tsp brown sugar
• 1 tbsp rice vinegar
• 1/4 cup water

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Instructions

1. Step 1: Toss 1 lb thinly sliced boneless skinless chicken thighs with 2 tbsp cornstarch until evenly coated.
2. Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the chicken and stir-fry for 5-6 minutes until browned and cooked through. Remove chicken and set aside.
3. Step 3: Reduce heat to medium-high, add 1 tsp toasted and ground Szechuan peppercorns, 3 minced garlic cloves, and 1 tbsp minced ginger. Stir-fry for 30 seconds until fragrant.
4. Step 4: Add 1 large sliced red bell pepper and 2 cups broccoli florets, stir-frying for 3-4 minutes until vegetables are tender-crisp.
5. Step 5: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp chili paste with garlic, 1 tsp brown sugar, 1 tbsp rice vinegar, and 1/4 cup water.
6. Step 6: Return chicken to the wok, pour sauce over, and toss to coat evenly. Cook for 2 minutes until sauce thickens and coats the chicken and vegetables.
7. Step 7: Garnish with 3 sliced green onions and serve immediately over steamed rice or noodles.