Stir-Fried Chicken with Sichuan Peppercorns and Fresh Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken cubes coated in a fragrant sauce infused with toasted Sichuan peppercorns and fresh chili, delivering the signature numbing-spicy kick of Sichuan cuisine. This asian ready in about 30 minutes pairs Chicken breast, Sichuan peppercorns, Fresh red chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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.

★ 4.2 (11 ratings) Prep: 20 min Cook: 10 min Serves 2 Asian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 12 oz chicken breast cut into 1/2-inch cubes, 1 tbsp cornstarch, 1/4 tsp salt, and 1 tbsp rice wine. Toss to coat evenly and marinate for 15 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add the marinated chicken and stir-fry for 3-4 minutes until golden brown and cooked through. Remove chicken and set aside.
  3. Step 3: Add 3 cloves minced garlic and 1 tbsp minced ginger to the wok. Stir-fry for 30 seconds until fragrant. Add 2 thinly sliced fresh red chilies and 1 tsp toasted Sichuan peppercorns. Stir-fry for 1 minute until chilies soften.
  4. Step 4: Return the chicken to the wok. Add 2 tbsp soy sauce, 1/2 tsp sugar, and 1/4 tsp salt. Stir-fry for 2 minutes until sauce thickens and coats chicken evenly.
  5. Step 5: Sprinkle with 2 sliced green onions and serve immediately while hot.

Frequently asked questions

How long does Stir-Fried Chicken with Sichuan Peppercorns and Fresh Chili take to make?

Total time is about 30 minutes (20 min prep + 10 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 Stir-Fried Chicken with Sichuan Peppercorns and Fresh Chili?

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 chicken breast from drying out.

Can I substitute ingredients in Stir-Fried Chicken with Sichuan Peppercorns and Fresh Chili?

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 Stir-Fried Chicken with Sichuan Peppercorns and Fresh Chili for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Stir-Fried Chicken with Sichuan Peppercorns and Fresh Chili?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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