Sichuan Peppercorn Stir-Fried Chicken with Toasted Peanuts

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 35 minutes, pairs boneless chicken thighs, Sichuan peppercorns, 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.

Prep: 20 min Cook: 15 min Serves 4 Chinese cuisine 320 cal/serving

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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

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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.