Stir-Fried Szechuan Chicken with Toasted Peanuts

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A spicy and savory chicken stir-fry featuring tender chicken pieces tossed with crunchy toasted peanuts and a bold Szechuan peppercorn sauce. This Chinese recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, cornstarch, and vegetable oil for a weeknight-friendly dinner. Each serving lands at about 420 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.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 tsp Szechuan peppercorns, toasted and ground
• 1 tsp dried red chili flakes
• 4 garlic cloves, minced
• 1 tbsp ginger, minced
• 1 medium green bell pepper, diced into 1/2-inch pieces
• 3 stalks scallions, sliced into 1-inch pieces
• 1/3 cup roasted peanuts, roughly chopped
• 3 tbsp soy sauce
• 1 tbsp Chinese black vinegar
• 1 tbsp brown sugar
• 1/4 cup water
• 1 tbsp cornstarch mixed with 2 tbsp water cornstarch slurry

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

Instructions

1. Step 1: Toss 1 lb boneless skinless chicken thighs cut into 1-inch pieces with 2 tbsp cornstarch until evenly coated. This will help create a silky texture when cooked.
2. Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add the chicken pieces and stir-fry for 5-6 minutes until lightly golden and cooked through, then remove from the wok and set aside.
3. Step 3: In the same wok, add 1 tsp toasted and ground Szechuan peppercorns and 1 tsp dried red chili flakes, stirring for 30 seconds until fragrant but not burnt.
4. Step 4: Add 4 minced garlic cloves and 1 tbsp minced ginger and stir-fry for 1 minute until aromatic.
5. Step 5: Add 1 diced green bell pepper and 3 sliced scallions, cooking for 2-3 minutes until slightly softened but still vibrant.
6. Step 6: Return the cooked chicken to the wok along with 1/3 cup roughly chopped roasted peanuts.
7. Step 7: Stir together a sauce with 3 tbsp soy sauce, 1 tbsp Chinese black vinegar, 1 tbsp brown sugar, and 1/4 cup water; pour into the wok and bring to a simmer.
8. Step 8: Slowly add 1 tbsp cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water), stirring constantly until the sauce thickens and coats the chicken and vegetables evenly, about 1-2 minutes.
9. Step 9: Remove from heat and serve immediately over steamed rice or noodles.