Stir-Fried Szechuan Pepper Chicken with Toasted Sesame

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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 drafted and published.

A vibrant Chinese stir-fry featuring tender chicken pieces infused with Szechuan peppercorns and toasted sesame seeds for a fragrant, numbing heat. This Chinese chicken recipe, ready in about 30 minutes, pairs boneless chicken thighs, Szechuan peppercorns, and toasted sesame seeds 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.

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

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Ingredients

500 grams boneless chicken thighs
1 tsp Szechuan peppercorns
2 tbsp toasted sesame seeds
4 garlic cloves, minced
1 inch piece ginger, minced
3 tbsp soy sauce
2 tbsp Shaoxing wine
1 tbsp cornstarch
3 tbsp vegetable oil
2 scallions, sliced
1 tsp dried red chili flakes
1 tsp granulated sugar
50 ml water

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Instructions

Step 1: Cut 500 grams boneless chicken thighs into bite-sized pieces and toss with 1 tablespoon cornstarch to lightly coat.
Step 2: Heat 3 tablespoons vegetable oil in a wok over medium-high heat until shimmering. Add 1 teaspoon Szechuan peppercorns and 1 teaspoon dried red chili flakes, stirring for 30 seconds until fragrant.
Step 3: Add the chicken pieces to the wok and stir-fry for 5-6 minutes until they start to brown.
Step 4: Add 4 minced garlic cloves and 1 inch minced ginger, cooking for 1 minute until aromatic.
Step 5: Pour in 3 tablespoons soy sauce, 2 tablespoons Shaoxing wine, 1 teaspoon granulated sugar, and 50 ml water. Stir well and cook for 3 minutes until the sauce slightly thickens and coats the chicken.
Step 6: Sprinkle 2 tablespoons toasted sesame seeds and 2 sliced scallions over the chicken, toss briefly, then remove from heat and serve immediately.