Spicy Sichuan peppercorn chicken stir-fry
Spicy Sichuan peppercorn chicken stir-fry
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
For the Chicken Marinade
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Sauce
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon Chinkiang vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
- 1/4 cup chicken broth
For the Stir-fry
- 2 tablespoons vegetable oil
- 1 tablespoon whole Sichuan peppercorns
- 15 dried red chilies, stems removed, cut into 1/2-inch pieces
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated or finely minced
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 3 green onions, white and light green parts sliced, green tops reserved for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss to coat evenly. Let marinate for at least 15 minutes at room temperature.
⏱️ 15 min - 2
In a small bowl, whisk together 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon Chinkiang vinegar, 1 teaspoon granulated sugar, 1 teaspoon cornstarch, and 1/4 cup chicken broth until well combined. Set aside.
⏱️ 2 min - 3
Heat 2 tablespoons of vegetable oil in a large wok or a large non-stick skillet over medium-high heat until shimmering.
⏱️ 1 min - 4
Add the marinated chicken to the hot wok in a single layer and cook for 3-4 minutes, undisturbed, until well browned on one side. Flip the chicken and cook for another 2-3 minutes until browned on the other side. Remove the chicken from the wok and set aside on a plate.
⏱️ 7 min - 5
Reduce the heat to medium. Add 1 tablespoon of whole Sichuan peppercorns and the 15 dried red chilies to the wok. Stir-fry for 30-60 seconds until fragrant and the chilies are slightly darkened (be careful not to burn them).
⏱️ 1 min - 6
Add the 4 minced garlic cloves, 1 inch of grated ginger, and the sliced white and light green parts of the 3 green onions to the wok. Stir-fry for 1 minute until aromatic.
⏱️ 1 min - 7
Add the 1 red bell pepper and 1 green bell pepper to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min - 8
Return the cooked chicken to the wok. Give the prepared sauce a quick whisk to recombine any settled cornstarch, then pour it over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats all ingredients.
⏱️ 2 min - 9
Remove from heat. Garnish with the reserved sliced green tops of the green onions. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sichuan peppercorn chicken stir-fry
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
For the Chicken Marinade
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Sauce
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon Chinkiang vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
- 1/4 cup chicken broth
For the Stir-fry
- 2 tablespoons vegetable oil
- 1 tablespoon whole Sichuan peppercorns
- 15 dried red chilies, stems removed, cut into 1/2-inch pieces
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated or finely minced
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 3 green onions, white and light green parts sliced, green tops reserved for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss to coat evenly. Let marinate for at least 15 minutes at room temperature.
⏱️ 15 min - 2
In a small bowl, whisk together 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon Chinkiang vinegar, 1 teaspoon granulated sugar, 1 teaspoon cornstarch, and 1/4 cup chicken broth until well combined. Set aside.
⏱️ 2 min - 3
Heat 2 tablespoons of vegetable oil in a large wok or a large non-stick skillet over medium-high heat until shimmering.
⏱️ 1 min - 4
Add the marinated chicken to the hot wok in a single layer and cook for 3-4 minutes, undisturbed, until well browned on one side. Flip the chicken and cook for another 2-3 minutes until browned on the other side. Remove the chicken from the wok and set aside on a plate.
⏱️ 7 min - 5
Reduce the heat to medium. Add 1 tablespoon of whole Sichuan peppercorns and the 15 dried red chilies to the wok. Stir-fry for 30-60 seconds until fragrant and the chilies are slightly darkened (be careful not to burn them).
⏱️ 1 min - 6
Add the 4 minced garlic cloves, 1 inch of grated ginger, and the sliced white and light green parts of the 3 green onions to the wok. Stir-fry for 1 minute until aromatic.
⏱️ 1 min - 7
Add the 1 red bell pepper and 1 green bell pepper to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min - 8
Return the cooked chicken to the wok. Give the prepared sauce a quick whisk to recombine any settled cornstarch, then pour it over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats all ingredients.
⏱️ 2 min - 9
Remove from heat. Garnish with the reserved sliced green tops of the green onions. Serve immediately.
⏱️ 1 min