Sichuan Peppercorn Chicken Stir-Fry
Sichuan Peppercorn Chicken Stir-Fry
Ingredients
For the Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon Chinkiang vinegar
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1 tablespoon Sichuan peppercorns, toasted and ground
For the Stir-Fry
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 dried red chilies, seeded and halved (optional)
- 3 green onions, cut into 1-inch pieces, whites and greens separated
Instructions
- 1
In a medium bowl, combine the chicken pieces with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Toss to coat evenly. Let marinate for at least 10 minutes.
⏱️ 5 min
- 2
In a small bowl, whisk together all the sauce ingredients: chicken broth, soy sauce, Chinkiang vinegar, sugar, cornstarch, and ground Sichuan peppercorns. Set aside.
⏱️ 3 min
- 3
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken in a single layer (cook in batches if necessary to avoid crowding). Stir-fry until browned and cooked through, about 4-5 minutes. Remove chicken from the wok and set aside.
⏱️ 7 min•🌡️ 400
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, ginger, and dried red chilies (if using). Stir-fry for about 30 seconds until fragrant.
⏱️ 1 min•🌡️ 400
- 5
Add the white parts of the green onions to the wok and stir-fry for another 30 seconds.
⏱️ 1 min•🌡️ 400
- 6
Give the sauce mixture a quick stir and pour it into the wok. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min•🌡️ 350
- 7
Return the cooked chicken to the wok. Add the green parts of the green onions. Toss everything together to coat the chicken with the sauce. Cook for another minute until heated through.
⏱️ 2 min•🌡️ 350
- 8
Serve immediately over steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sichuan Peppercorn Chicken Stir-Fry
Ingredients
For the Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon Chinkiang vinegar
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1 tablespoon Sichuan peppercorns, toasted and ground
For the Stir-Fry
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 dried red chilies, seeded and halved (optional)
- 3 green onions, cut into 1-inch pieces, whites and greens separated
Instructions
- 1
In a medium bowl, combine the chicken pieces with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Toss to coat evenly. Let marinate for at least 10 minutes.
⏱️ 5 min - 2
In a small bowl, whisk together all the sauce ingredients: chicken broth, soy sauce, Chinkiang vinegar, sugar, cornstarch, and ground Sichuan peppercorns. Set aside.
⏱️ 3 min - 3
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken in a single layer (cook in batches if necessary to avoid crowding). Stir-fry until browned and cooked through, about 4-5 minutes. Remove chicken from the wok and set aside.
⏱️ 7 min•🌡️ 400 - 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, ginger, and dried red chilies (if using). Stir-fry for about 30 seconds until fragrant.
⏱️ 1 min•🌡️ 400 - 5
Add the white parts of the green onions to the wok and stir-fry for another 30 seconds.
⏱️ 1 min•🌡️ 400 - 6
Give the sauce mixture a quick stir and pour it into the wok. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min•🌡️ 350 - 7
Return the cooked chicken to the wok. Add the green parts of the green onions. Toss everything together to coat the chicken with the sauce. Cook for another minute until heated through.
⏱️ 2 min•🌡️ 350 - 8
Serve immediately over steamed rice.
⏱️ 1 min