Spicy Szechuan Stir-Fried Chicken with Peanuts

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 stir-fry featuring tender chicken pieces tossed with crunchy peanuts and a spicy Szechuan peppercorn sauce. This Thai recipe, ready in about 30 minutes, pairs boneless chicken thighs, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 15 min Serves 4 Chinese cuisine 450 cal/serving

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Ingredients

1 lb, cut into 1-inch pieces boneless chicken thighs
2 tbsp cornstarch
3 tbsp vegetable oil
8, halved dried red chilies
1 tbsp Szechuan peppercorns
1 tbsp, minced ginger
3, minced garlic cloves
1, sliced into strips green bell pepper
1/3 cup roasted peanuts
2 tbsp soy sauce
1 tbsp black vinegar
1 tsp sugar
2, sliced for garnish scallions

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Instructions

Step 1: Toss 1 lb boneless chicken thigh pieces with 2 tbsp cornstarch until evenly coated.
Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering. Add 8 halved dried red chilies and 1 tbsp Szechuan peppercorns. Stir-fry for 30 seconds until fragrant.
Step 3: Add the chicken pieces and stir-fry for 5-6 minutes until the chicken is browned and cooked through.
Step 4: Add 1 tbsp minced ginger and 3 minced garlic cloves, stir-frying for 1 minute until aromatic.
Step 5: Toss in 1 sliced green bell pepper and 1/3 cup roasted peanuts. Stir-fry for 2 more minutes until the pepper softens slightly.
Step 6: Pour in 2 tbsp soy sauce, 1 tbsp black vinegar, and 1 tsp sugar. Stir well to coat everything and cook for another minute until sauce thickens slightly.
Step 7: Remove from heat and garnish with 2 sliced scallions before serving.