Crushed Sichuan peppercorns lend a pleasant, tingly (rather than one-note, cry-emoji) spiciness to this colorful stir-fry that tastes as good as it looks. The vinegar-soy mixture does double duty as a quick marinade for the chicken and the foundation for an aromatic garlic-ginger sauce in which everything gets tossed at the end. Don’t forget the rice—there’s no better way to soak up all that sweet, spicy goodness.

boneless, skinless chicken thighs, trimmed and cut in 1 1/2-inch pieces Crushed Schezwan Pepper

peppers (red and orange), cut into 1 1/2-inch pieces

to 2 red chile peppers, cut into small pieces

scallions, 2 cut into 2-inch pieces, dark green parts reserved, and just dark green parts of 2 more scallions, thinly sliced

NUTRITIONAL INFO (per serving): 499 cal, 14.5 g fat (3 g sat), 39 g pro, 663 mg sodium, 51 g carb, 2 g fiber

Did you make this recipe? Comment below!

Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants. 

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