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 stir fry (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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
