Stir-Fried Szechuan Peppercorn Chicken with Toasted Sesame

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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 bold and spicy stir-fry featuring tender chicken pieces infused with fragrant Szechuan peppercorns and toasted sesame seeds for a crunchy finish. This Chinese-inspired stir-fry recipe, ready in about 30 minutes, pairs boneless chicken thighs, Szechuan peppercorns, 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 "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

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Ingredients

500 g boneless chicken thighs
1 tbsp Szechuan peppercorns
2 tbsp toasted sesame seeds
3 tbsp soy sauce
2 tbsp Shaoxing wine
2 tbsp, minced fresh ginger
3 cloves, minced garlic cloves
3 stalks, sliced scallions
1 tsp dried red chili flakes
3 tbsp vegetable oil
1 tbsp cornstarch
2 tbsp water

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Instructions

Step 1: Cut 500 g boneless chicken thighs into 1-inch pieces and toss with 1 tbsp cornstarch to lightly coat.
Step 2: Heat 3 tbsp vegetable oil in a wok over medium-high heat until shimmering, then add 1 tbsp Szechuan peppercorns and 1 tsp dried red chili flakes, stirring for 30 seconds until fragrant.
Step 3: Add the chicken pieces and sear for 3-4 minutes, stirring frequently until edges start to brown.
Step 4: Stir in 2 tbsp minced fresh ginger and 3 minced garlic cloves, cooking for 1 minute until aromatic.
Step 5: Pour in 3 tbsp soy sauce and 2 tbsp Shaoxing wine, then add 2 tbsp water. Stir well and cook for another 3 minutes until the sauce thickens and coats the chicken.
Step 6: Toss in 3 sliced scallions and 2 tbsp toasted sesame seeds, stir-frying for 1 minute before serving hot.