Stir-Fried Sichuan Pepper Chicken with Toasted Sesame

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant stir-fry featuring tender chicken pieces tossed with aromatic Sichuan peppercorns and toasted sesame seeds for a bold, numbing flavor. This Chinese recipe, ready in about 35 minutes, pairs boneless chicken thighs, Sichuan peppercorns, and toasted sesame seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 "Build a week of meals around this recipe" 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: 20 min Cook: 15 min Serves 4 Chinese cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Cut 1 lb boneless chicken thighs into 1-inch pieces and toss with 1 tbsp cornstarch, 2 tbsp soy sauce, and 1 tbsp Shaoxing wine; let marinate for 15 minutes.
  2. Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering; add 1 tbsp Sichuan peppercorns and 5 dried red chilies, stir-fry for 30 seconds until fragrant.
  3. Step 3: Add the marinated chicken pieces to the wok and stir-fry for 5-6 minutes until the chicken is cooked through and edges start to crisp.
  4. Step 4: Stir in 4 minced garlic cloves, 1 tbsp minced ginger, and 3 sliced scallions; cook for 1-2 minutes until aromatic and slightly softened.
  5. Step 5: Add 1 tsp brown sugar and 1 tbsp soy sauce, tossing to coat the chicken evenly; cook for another minute until the sauce thickens and glazes the chicken.
  6. Step 6: Remove from heat and sprinkle 2 tbsp toasted sesame seeds over the dish before serving warm.

Related recipes