Sichuan Peppercorn Stir-Fried Chicken with Toasted Peanuts
A vibrant Chinese stir-fry featuring tender chicken pieces infused with the numbing heat of Sichuan peppercorns and crunchy toasted peanuts. This chinese-inspired chicken ready in about 35 minutes pairs boneless chicken thighs, Sichuan peppercorns, whole dried red chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 boneless chicken thighs
- 1 tbsp Sichuan peppercorns
- 6 whole dried red chilies
- 1/3 cup roasted peanuts
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 4 minced garlic cloves
- 1 tbsp minced ginger
- 3 sliced scallions
- 3 tbsp vegetable oil
- 1 tsp sugar
- 1/2 tsp salt
Instructions
- Step 1: Cut 1 lb boneless chicken thighs into bite-sized pieces and toss with 1 tbsp cornstarch, 2 tbsp soy sauce, and 1 tbsp Shaoxing wine. Set aside to marinate for 15 minutes.
- Step 2: Heat 3 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 1 tbsp Sichuan peppercorns and 6 dried red chilies; stir-fry for 30 seconds until fragrant and the peppercorns darken slightly.
- Step 3: Add the marinated chicken pieces and stir-fry for 5-6 minutes until the chicken is cooked through and starting to brown on the edges.
- Step 4: Stir in 4 minced garlic cloves, 1 tbsp minced ginger, and 1 tsp sugar; cook for 1 minute until aromatic.
- Step 5: Add 1/3 cup roasted peanuts and 3 sliced scallions; toss everything together for another 1-2 minutes until the peanuts are warmed and the scallions softened.
- Step 6: Season with 1/2 tsp salt, adjust to taste, and serve hot with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sichuan Peppercorn Stir-Fried Chicken with Toasted Peanuts take to make?
Total time is about 35 minutes (20 min prep + 15 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 Peppercorn Stir-Fried Chicken with Toasted Peanuts?
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 boneless chicken thighs from drying out.
Can I substitute ingredients in Sichuan Peppercorn Stir-Fried Chicken with Toasted Peanuts?
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 Peppercorn Stir-Fried Chicken with Toasted Peanuts 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 Sichuan Peppercorn Stir-Fried Chicken with Toasted Peanuts?
Chinese 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.
