Chinese Peppercorn Chicken Stir-Fry: Bold, Aromatic, and Ready in 30 Minutes

If you're craving something bold, aromatic, and just a little bit fiery, this Chinese Peppercorn Chicken Stir-Fry is your perfect weeknight go-to. Inspired by the fragrant flavors of Sichuan-style cooking, this dish features juicy chicken bites stir-fried with colorful vegetables, the deep umami of Shaoxing wine, and a powerful punch from 52USA’s Rainbow Peppercorns.

Best of all? It’s fast, fresh, and better than takeout.

 

Why This Dish Works

● Rainbow Peppercorns from 52USA bring complex heat and floral notes that elevate this stir-fry beyond the ordinary.

● A splash of 52USA Organic Shaoxing Rice Cooking Wine adds depth and that authentic Chinese flavor base you can't replicate with regular wine.

● Quick-cook ingredients mean dinner’s ready in 30 minutes.

 

Ingredients

Protein & Marinade:

● 1 lb (450g) boneless, skinless chicken thighs, thinly sliced

● 1 tbsp soy sauce

● 1 tbsp 52USA Organic Shaoxing Rice Cooking Wine

● 1 tsp cornstarch

● 1 tsp sesame oil

Stir-Fry Sauce:

● 1 tbsp soy sauce

● 1 tbsp oyster sauce

● 1 tsp dark soy sauce (optional, for color)

● 1 tsp sugar

● 1 tbsp 52USA Organic Shaoxing Rice Cooking Wine

● 2 tbsp water

Stir-Fry:

● 2 tbsp neutral oil (like avocado or canola)

● 1 tbsp 52USA Rainbow Peppercorns, lightly crushed

● 2 cloves garlic, minced

● 1 tsp fresh ginger, grated

● 1 small onion, sliced

● 1 red bell pepper, sliced

● 1 green bell pepper, sliced

● 2 scallions, chopped (for garnish)

 

Instructions

Step 1: Marinate the Chicken

In a bowl, combine sliced chicken with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Let it marinate for 10–15 minutes while you prep the vegetables and sauce.

Step 2: Mix the Stir-Fry Sauce

In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce (if using), sugar, Shaoxing wine, and water. Set aside.

Step 3: Toast the Peppercorns

Heat a dry wok or skillet over medium heat. Add 52USA Rainbow Peppercorns and toast for 1–2 minutes until aromatic. Crush lightly using a mortar and pestle or the flat side of a knife. Set aside.

Step 4: Stir-Fry the Chicken

Heat oil in the wok over high heat. Add chicken and stir-fry for 3–4 minutes until browned and cooked through. Remove and set aside.

Step 5: Sauté the Aromatics & Veggies

In the same wok, add a bit more oil if needed. Sauté garlic and ginger until fragrant, about 30 seconds. Add onion and bell peppers. Stir-fry for 2–3 minutes until tender-crisp.

Step 6: Combine Everything

Return the chicken to the wok. Pour in the stir-fry sauce and add the toasted peppercorns. Stir well to coat everything evenly. Cook for another 1–2 minutes until the sauce slightly thickens.

Step 7: Serve

Garnish with chopped scallions and serve hot over steamed jasmine rice or noodles.

 

Tips & Variations

● Heat Level: Adjust the amount of Rainbow Peppercorns to control the spice.

● Protein Swap: Try this with shrimp, tofu, or thinly sliced beef.

● Vegetable Boost: Add snap peas, mushrooms, or baby corn for extra crunch.

 

Where to Get the Star Ingredients

 52USA Rainbow Peppercorns: A stunning mix of black, white, green, and pink peppercorns that adds vibrant heat and floral complexity to any stir-fry.

52usa Organic Shaoxing Rice Cooking Wine, Made with Organic Rice and Soy Sauce. – 52USA: A must-have for authentic Chinese cooking. Rich, savory, and organic—this is the flavor base your pantry’s been missing.

 

Final Thoughts

This Chinese Peppercorn Chicken Stir-Fry is a perfect way to bring bold, Chinese-inspired flavors to your home kitchen—no takeout menu required. The key is quality ingredients, especially those beautiful rainbow peppercorns and that authentic Shaoxing wine. Once you taste the difference, you’ll never go back.