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, 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 "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 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.