Stir-Fried Szechuan Chicken with Toasted Sichuan Peppercorns

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender chicken pieces tossed with bold Szechuan spices and crunchy vegetables, delivering a numbing and spicy flavor profile. This Chinese recipe, ready in about 30 minutes, pairs boneless chicken thighs, Sichuan peppercorns, dried red chili peppers 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, cut into 1-inch pieces boneless chicken thighs
• 1 tbsp, toasted and crushed Sichuan peppercorns
• 6, halved and seeds removed dried red chili peppers
• 4, minced garlic cloves
• 1 tbsp, minced ginger
• 1 medium, sliced into strips green bell pepper
• 3, sliced into 1-inch pieces scallions
• 3 tbsp soy sauce
• 2 tbsp Shaoxing wine
• 1 tbsp, for coating chicken cornstarch
• 3 tbsp vegetable oil
• 1 tsp sugar
• 1/4 cup 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 boneless chicken thighs cut into 1-inch pieces with 1 tbsp cornstarch until evenly coated; set aside.
2. Step 2: Heat 3 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 1 tbsp toasted and crushed Sichuan peppercorns and 6 halved dried red chili peppers; stir-fry for 30 seconds until aromatic.
3. Step 3: Add 4 minced garlic cloves and 1 tbsp minced ginger to the wok; stir-fry for 20 seconds until fragrant but not burnt.
4. Step 4: Increase heat to high and add the coated chicken pieces; stir-fry for 5-6 minutes until chicken is browned and cooked through.
5. Step 5: Add 1 sliced medium green bell pepper and 3 sliced scallions; stir-fry for 2 minutes until vegetables are tender-crisp.
6. Step 6: Stir in 3 tbsp soy sauce, 2 tbsp Shaoxing wine, 1 tsp sugar, and 1/4 cup water; cook for another 2 minutes until sauce thickens and coats chicken and vegetables evenly.