Stir-Fried Chicken with Spicy Szechuan Peppercorn Sauce

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

A bold, spicy stir-fry featuring tender chicken breast enveloped in a numbing Szechuan peppercorn and chili sauce, balanced with crunchy vegetables. This Chinese-inspired stir-fry recipe, ready in about 30 minutes, pairs boneless skinless chicken breast, Szechuan peppercorns, dried red chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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

• 12 oz, thinly sliced boneless skinless chicken breast
• 1 tbsp, toasted and ground Szechuan peppercorns
• 5 whole, chopped dried red chilies
• 4 cloves, minced garlic cloves
• 1 tbsp, finely grated ginger
• 3 tbsp soy sauce
• 2 tbsp Shaoxing wine
• 1 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 medium, cut into 1/2-inch strips green bell pepper
• 3 stalks, sliced into 1-inch pieces scallions
• 1 tsp sugar
• 1/4 cup water

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Instructions

1. Step 1: Toss 12 oz thinly sliced boneless skinless chicken breast with 1 tbsp cornstarch and 1 tbsp soy sauce in a bowl until evenly coated and set aside for 10 minutes.
2. Step 2: Heat 3 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 1 tbsp toasted and ground Szechuan peppercorns and 5 chopped dried red chilies, stir-frying for 30 seconds until aromatic but not burnt.
3. Step 3: Add 4 minced garlic cloves and 1 tbsp finely grated ginger, stir-frying for another 30 seconds until fragrant.
4. Step 4: Increase heat to high and add the chicken, stir-frying for 4-5 minutes until the edges are golden and the chicken is almost cooked through.
5. Step 5: Add 1 medium sliced green bell pepper and 3 sliced scallion stalks, stir-frying for 2 minutes until vegetables are tender but still crisp.
6. Step 6: Stir in 2 tbsp Shaoxing wine, 2 tbsp soy sauce, 1 tsp sugar, and 1/4 cup water, cooking for 2-3 minutes until the sauce thickens and coats the chicken and vegetables evenly.