Spicy Szechuan Stir-Fried Chicken with Peppers
Bold and spicy Szechuan-style stir-fried chicken tossed with crisp bell peppers and a savory chili sauce. This chinese-inspired asian fusion (high protein) ready in about 30 minutes pairs soy sauce, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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, thinly sliced boneless skinless chicken thighs
- 3 tbsp soy sauce
- 1 tbsp cornstarch
- 3 tbsp vegetable oil
- 1 tsp, toasted and crushed Szechuan peppercorns
- 6, whole dried red chilies
- 4, minced garlic cloves
- 1 tbsp, minced ginger
- 1 large, sliced into strips red bell pepper
- 1 large, sliced into strips green bell pepper
- 3, chopped scallions
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp sesame oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toss 1 lb thinly sliced boneless skinless chicken thighs with 3 tbsp soy sauce and 1 tbsp cornstarch until evenly coated. Let marinate for 10 minutes.
- Step 2: Heat 3 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 1 tsp toasted and crushed Szechuan peppercorns and 6 whole dried red chilies; stir-fry for 30 seconds until fragrant.
- Step 3: Add the marinated chicken to the wok and stir-fry for 5-6 minutes until the chicken is browned and cooked through.
- Step 4: Add 4 minced garlic cloves and 1 tbsp minced ginger to the wok, stir-frying for 1 minute until fragrant. Then add 1 large sliced red bell pepper and 1 large sliced green bell pepper, cooking for 3-4 minutes until crisp-tender.
- Step 5: Stir in 3 chopped scallions, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1 tsp sesame oil. Toss everything together and cook for another minute until sauce coats the chicken and vegetables. Serve immediately with steamed rice.
Frequently asked questions
How long does Spicy Szechuan Stir-Fried Chicken with Peppers take to make?
Total time is about 30 minutes (15 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 Spicy Szechuan Stir-Fried Chicken with Peppers?
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 soy sauce from drying out.
Can I substitute ingredients in Spicy Szechuan Stir-Fried Chicken with Peppers?
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 Spicy Szechuan Stir-Fried Chicken with Peppers 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.
Is Spicy Szechuan Stir-Fried Chicken with Peppers high protein?
Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
