Stir-Fried Szechuan Chicken with Toasted Szechuan Peppercorns

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Tender chicken breast pieces stir-fried with a bold, spicy Szechuan sauce brightened by toasted Szechuan peppercorns for a numbing, aromatic kick. This Chinese recipe, ready in about 30 minutes, pairs chicken breast, Szechuan peppercorns, and vegetable oil for a weeknight-friendly dinner. 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 chicken breast, cut into 1-inch cubes
• 1 tbsp Szechuan peppercorns
• 3 tbsp vegetable oil
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 6 dried red chilies, whole
• 3 tbsp soy sauce
• 1 tbsp Chinese black vinegar
• 1 tsp brown sugar
• 1 tsp cornstarch
• 1/4 cup water
• 2 stalks green onions, sliced diagonally

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

Instructions

1. Step 1: In a dry skillet over medium heat, toast 1 tbsp Szechuan peppercorns for 2 minutes until fragrant; then crush them lightly with a mortar and pestle.
2. Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering. Add 4 minced garlic cloves, 1 tbsp minced fresh ginger, and 6 whole dried red chilies; stir-fry for 30 seconds until aromatic but not burnt.
3. Step 3: Add 1 lb cubed chicken breast to the wok and stir-fry for 5-6 minutes until the chicken is cooked through and lightly browned.
4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp Chinese black vinegar, 1 tsp brown sugar, 1 tsp cornstarch, and 1/4 cup water until smooth.
5. Step 5: Pour the sauce mixture into the wok and stir continuously for 2-3 minutes until the sauce thickens and coats the chicken.
6. Step 6: Stir in the toasted, crushed Szechuan peppercorns and 2 sliced green onions; toss for 30 seconds and remove from heat immediately to preserve freshness.