Chili and Peppercorn Chicken Stir-Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp-tender chicken pieces coated in a vibrant, numbing-spicy sauce with toasted Sichuan peppercorns and fresh chili heat. This asian-inspired chicken ready in about 35 minutes pairs chicken breast, dried red chili peppers, Sichuan peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut the 12 oz chicken breast into 1/2-inch cubes. Toss with 1 tsp cornstarch and set aside for 5 minutes.
  2. Step 2: Heat 1 tbsp cooking oil in a wok over high heat. Add the 12 oz marinated chicken and stir-fry until golden and cooked through, about 4 minutes; remove and set aside.
  3. Step 3: In the same wok, heat 1 tbsp cooking oil over medium heat. Add the 6 dried red chili peppers and 1 tsp toasted Sichuan peppercorns, then stir-fry for 1 minute until fragrant.
  4. Step 4: Add the 3 cloves minced garlic and 1 tsp minced ginger, stir-frying for 30 seconds until aromatic. Mix in the 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar.
  5. Step 5: Return the cooked chicken to the wok, then stir in the cornstarch mixed with 2 tbsp water. Cook for 2 minutes until the sauce thickens and coats the chicken. Garnish with 2 tbsp sliced green onions.

Frequently asked questions

How long does Chili and Peppercorn Chicken Stir-Fry take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chili and Peppercorn Chicken Stir-Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.

Can I substitute ingredients in Chili and Peppercorn Chicken Stir-Fry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chili and Peppercorn Chicken Stir-Fry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chili and Peppercorn Chicken Stir-Fry?

Asian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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