Stir-Fried Szechuan Chicken with Toasted Sesame and Chili

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A spicy Szechuan chicken stir-fry featuring tender chicken breast, crunchy bell peppers, and a fiery chili-sesame sauce. This Chinese-inspired stir-fry recipe, ready in about 30 minutes, pairs chicken breast, red bell pepper, green bell pepper 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 "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, thinly sliced chicken breast
• 1 medium, sliced into 1/2-inch strips red bell pepper
• 1 medium, sliced into 1/2-inch strips green bell pepper
• 4, minced garlic cloves
• 1 tbsp, minced ginger
• 3 tbsp soy sauce
• 1 tbsp Chinese black vinegar
• 2 tbsp Szechuan chili paste
• 1 tbsp toasted sesame oil
• 2 tbsp vegetable oil
• 1 tbsp toasted sesame seeds
• 2, sliced thinly scallions
• 1 tsp cornstarch
• 2 tbsp water

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 thinly sliced chicken breast with 1 tsp cornstarch until evenly coated and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering. Add 4 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant but not browned.
3. Step 3: Add the chicken slices to the wok and stir-fry for 4-5 minutes until the chicken turns white and starts to brown on the edges.
4. Step 4: Add 1 medium sliced red bell pepper and 1 medium sliced green bell pepper, stir-frying for 2 minutes until they are tender-crisp.
5. Step 5: Stir together 3 tbsp soy sauce, 1 tbsp Chinese black vinegar, 2 tbsp Szechuan chili paste, and 2 tbsp water, then pour over the chicken and peppers. Stir-fry for another 2 minutes until the sauce thickens and coats all ingredients.
6. Step 6: Drizzle 1 tbsp toasted sesame oil over the dish and toss to combine.
7. Step 7: Remove from heat, sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced scallions on top before serving.