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Chicken Szechuan Stir-Fry with Chili Peppers

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner
Cuisine Chinese
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Stir-Fry
  • 1 lb (450 g) boneless, skinless chicken breast, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 3–4 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 6–8 dried red chilies (adjust to taste)
  • 1 tbsp Szechuan peppercorns
  • 2–3 green onions, cut into 2-inch pieces
  • 2 tbsp vegetable oil
  • For the Sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 1 tbsp chili garlic sauce (adjust to taste)
  • 1 tsp sugar
  • 1 tsp cornstarch
  • 3 tbsp water

Instructions
 

  • Prepare sauce: In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, sugar, cornstarch, and water. Set aside.
  • Toast Szechuan peppercorns: Heat a large wok or skillet over medium heat. Add Szechuan peppercorns and dry toast for 30–60 seconds until fragrant. Remove and grind lightly if desired.
  • Cook chicken: Heat oil in the wok over high heat. Add chicken and stir-fry until lightly browned and almost cooked through. Remove chicken from wok and set aside.
  • Stir-fry vegetables: Add garlic, ginger, dried chilies, onion, and bell peppers to the wok. Stir-fry for 2–3 minutes until crisp-tender.
  • Combine: Return chicken to the wok. Pour in sauce and toss everything together. Cook for 2–3 minutes until sauce thickens and coats chicken and vegetables.
  • Add green onions and peppercorns: Toss in green onions and toasted Szechuan peppercorns, stir briefly, then remove from heat.
  • Serve immediately over steamed rice or noodles.