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, and 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 "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 chicken thighs, cut into 1-inch pieces
• 1 tbsp Sichuan peppercorns, toasted and crushed
• 6 dried red chili peppers, halved and seeds removed
• 4 garlic cloves, minced
• 1 tbsp ginger, minced
• 1 medium green bell pepper, sliced into strips
• 3 scallions, sliced into 1-inch pieces
• 3 tbsp soy sauce
• 2 tbsp Shaoxing wine
• 1 tbsp cornstarch, for coating chicken
• 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.