Szechuan Stir-Fried Chicken with Green Peppers and Peanuts

By AislePrompt Editorial · ·

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.

Boldly spiced chicken stir-fry with crisp peppers and crunchy peanuts, featuring the signature numbing heat of Szechuan peppercorns for an authentic Chinese street-food experience. This Chinese recipe, ready in about 40 minutes, pairs boneless, skinless chicken breast, soy sauce, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 25 min Cook: 15 min Serves 4 Chinese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 400g sliced chicken breast, 2 tablespoons soy sauce, and 1 tablespoon cornstarch; toss to coat and marinate 10 minutes.
  2. Step 2: Heat 1/4 cup vegetable oil in a wok over high heat until smoking, add marinated chicken, and stir-fry 3-4 minutes until browned; remove and set aside.
  3. Step 3: In same wok, add 2 cloves minced garlic and 1 tablespoon minced ginger; cook 30 seconds until fragrant.
  4. Step 4: Add 1 cup sliced bell peppers, stir-fry 2-3 minutes until crisp-tender.
  5. Step 5: Return chicken to wok, add 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, and 2 tablespoons ground Szechuan peppercorns; toss 1 minute until heated through.
  6. Step 6: Stir in 1/2 cup roasted peanuts, serve immediately over 1/2 cup cooked rice.

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