Szechuan Stir-Fried Chicken with Toasted Sesame and Chili

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A bold and spicy stir-fry featuring tender chicken pieces tossed in a fiery Szechuan sauce with toasted sesame seeds and fresh scallions. This Chinese recipe, ready in about 25 minutes, pairs boneless chicken thighs, vegetable oil, and Szechuan peppercorns 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 chicken thighs
• 3 tbsp vegetable oil
• 1 tsp Szechuan peppercorns
• 6 pieces dried red chilies
• 4 garlic cloves, minced
• 1 tbsp ginger, minced
• 3 tbsp soy sauce
• 1 tbsp Chinese black vinegar
• 1 tsp brown sugar
• 2 tbsp toasted sesame seeds
• 2 scallions, sliced thinly
• 1 tbsp cornstarch
• 2 tbsp water

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 chicken thighs into bite-sized pieces and toss with 1 tbsp cornstarch until evenly coated.
2. Step 2: Heat 3 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 1 tsp Szechuan peppercorns and 6 dried red chilies, stirring for 30 seconds until fragrant.
3. Step 3: Add 4 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 1 minute until aromatic but not browned.
4. Step 4: Increase heat to high, add the chicken pieces and stir-fry for 4-5 minutes until golden and cooked through.
5. Step 5: Stir together 3 tbsp soy sauce, 1 tbsp Chinese black vinegar, 1 tsp brown sugar, and 2 tbsp water then pour into the wok. Toss to coat the chicken and cook for another 2 minutes until sauce thickens and clings to the meat.
6. Step 6: Remove from heat and sprinkle 2 tbsp toasted sesame seeds and 2 thinly sliced scallions over the top before serving.