Stir-Fried Chicken with Spicy Szechuan Peppercorn Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 30 minutes blends toasted and ground Szechuan peppercorns, whole, chopped dried red chilies, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Stir-Fried Chicken with Spicy Szechuan Peppercorn Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Chicken with Spicy Szechuan Peppercorn Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Chicken with Spicy Szechuan Peppercorn Sauce?

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 Spicy Szechuan Peppercorn Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Spicy Szechuan Peppercorn Sauce?

Chinese stir fry 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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