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, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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

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