Stir-Fried Szechuan Pepper Chicken with Bell Peppers

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Tender chicken pieces stir-fried with crisp bell peppers and aromatic Szechuan peppercorns for a spicy, numbing flavor. This Chinese recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, red bell pepper, and 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 "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 skinless chicken thighs
• 1 medium red bell pepper
• 1 medium green bell pepper
• 1 tsp Szechuan peppercorns
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp cornstarch
• 3 tbsp vegetable oil
• 3 minced garlic cloves
• 1 tbsp minced ginger
• 2 sliced scallions
• 1/2 tsp dried red chili flakes
• 1 tsp sesame oil

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

Instructions

1. Step 1: Cut 1 lb boneless skinless chicken thighs into 1-inch pieces and toss with 1 tbsp cornstarch, 2 tbsp soy sauce, and 1 tbsp Shaoxing wine; marinate for 15 minutes.
2. Step 2: Slice 1 medium red bell pepper and 1 medium green bell pepper into thin strips.
3. Step 3: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering; add 1 tsp Szechuan peppercorns and toast for 30 seconds until fragrant.
4. Step 4: Add the marinated chicken pieces and stir-fry for 5-6 minutes until the chicken is cooked through and edges start to brown.
5. Step 5: Add 3 minced garlic cloves, 1 tbsp minced ginger, 1/2 tsp dried red chili flakes, and the sliced bell peppers; stir-fry for another 3-4 minutes until the peppers are tender-crisp.
6. Step 6: Stir in 1 tsp sesame oil and 2 sliced scallions; toss everything together and cook for an additional 1 minute before serving.