Stir-Fried Szechuan Chicken with Toasted Szechuan Peppercorns

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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, vegetable oil 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.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb, cut into 1-inch cubes chicken breast
1 tbsp Szechuan peppercorns
3 tbsp vegetable oil
4, minced garlic cloves
1 tbsp, minced fresh ginger
6, whole dried red chilies
3 tbsp soy sauce
1 tbsp Chinese black vinegar
1 tsp brown sugar
1 tsp cornstarch
1/4 cup water
2 stalks, sliced diagonally green onions

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
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.
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.
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.
Step 5: Pour the sauce mixture into the wok and stir continuously for 2-3 minutes until the sauce thickens and coats the chicken.
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.