Sichuan Peppercorn Chicken Stir-Fry with Bamboo

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Tender chicken breast strips simmered with fresh bamboo shoots and Sichuan peppercorns in a rich, spicy-savory sauce. This Asian recipe, ready in about 40 minutes, pairs chicken breast, Sichuan peppercorns, chili oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 12 oz chicken breast
• 1 tsp Sichuan peppercorns
• 2 tbsp chili oil
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp sugar
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• 3 cloves garlic
• 1 tbsp ginger
• 8 oz bamboo shoots
• 2 tbsp green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Slice 12 oz chicken breast into 1-inch strips. Heat 1 tbsp vegetable oil in a wok over high heat. Add chicken strips and stir-fry for 4-5 minutes until no longer pink, then set aside.
2. Step 2: In the same wok, heat remaining 1 tbsp vegetable oil over medium-high heat. Add 3 minced garlic cloves and 1 tbsp minced ginger, and stir-fry for 30 seconds until fragrant.
3. Step 3: Add 8 oz sliced bamboo shoots and stir-fry for 2 minutes. Add 1 tsp ground Sichuan peppercorns, 2 tbsp chili oil, 1 tbsp soy sauce, 1 tsp rice vinegar, and 1/2 tsp sugar. Stir to combine.
4. Step 4: Return chicken to wok, add 1 tsp cornstarch mixed with 2 tbsp water, and stir-fry for 1 minute until sauce thickens and coats the chicken. Add 2 tbsp chopped green onions and cook for 30 seconds more.