Sichuan Pepper Chicken Stir-Fry
Tender chicken coated in a vibrant Sichuan peppercorn and chili glaze, with garlic and ginger aromatics for a bold, aromatic meal ready in under 25 minutes. This asian ready in about 25 minutes pairs ounces boneless chicken breast, tablespoon Sichuan peppercorns, tablespoon dried red chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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
- 8 ounces boneless chicken breast
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon dried red chilies
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 teaspoon cornstarch
- 1/4 cup vegetable oil
- 3 cloves, minced garlic
- 1 tablespoon, minced fresh ginger
- 1/2 cup (carrots, bell peppers, snap peas), sliced mixed vegetables
- 2 tablespoons water
- 1 tablespoon sesame oil
Instructions
- Step 1: Combine 8 ounces sliced chicken breast, 1 tablespoon Sichuan peppercorns, 1 tablespoon dried red chilies, 2 tablespoons soy sauce, 1 tablespoon rice wine, and 1 teaspoon cornstarch in a bowl. Mix well and marinate for 15 minutes.
- Step 2: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering. Add marinated chicken and cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through; remove and set aside.
- Step 3: Add 3 cloves minced garlic and 1 tablespoon minced ginger to the skillet; stir-fry for 30 seconds until fragrant. Add 1/2 cup mixed vegetables and cook for 2 minutes until crisp-tender.
- Step 4: Return chicken to skillet, add 2 tablespoons water, and stir to combine. Cook for 1 minute until sauce thickens and coats chicken. Drizzle with 1 tablespoon sesame oil and stir to coat.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sichuan Pepper Chicken Stir-Fry take to make?
Total time is about 25 minutes (15 min prep + 10 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 Sichuan Pepper 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 tablespoon dried red chilies from drying out.
Can I substitute ingredients in Sichuan Pepper 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 Sichuan Pepper Chicken Stir-Fry for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sichuan Pepper Chicken Stir-Fry?
Asian asian 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.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
