Spicy Szechuan Stir-Fried Chicken with Peppers

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Bold and spicy Szechuan-style stir-fried chicken tossed with crisp bell peppers and a savory chili sauce. This Asian fusion recipe (high protein), ready in about 30 minutes, pairs boneless skinless chicken thighs, soy sauce, cornstarch 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

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

Instructions

1. 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.
2. 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.
3. Step 3: Add the marinated chicken to the wok and stir-fry for 5-6 minutes until the chicken is browned and cooked through.
4. 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.
5. 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.