Spicy Sichuan Peppercorn Chicken Stir-Fry
Spicy Sichuan Peppercorn Chicken Stir-Fry
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Stir-Fry
- 2 tablespoons vegetable oil
- 1 tablespoon Sichuan peppercorns, lightly toasted and ground
- 3 each dried red chilies, stems removed, halved
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 2 scallions, chopped, for garnish
For the Sauce
- 3 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/4 cup water
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss to coat evenly and set aside to marinate for at least 10 minutes.
⏱️ 5 min
- 2
In a small bowl, whisk together all the sauce ingredients: 3 tablespoons soy sauce, Shaoxing wine, rice vinegar, sugar, 1 teaspoon cornstarch, and water. Set aside.
⏱️ 3 min
- 3
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the ground Sichuan peppercorns and dried red chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the chilies.
⏱️ 1 min
- 4
Add the minced garlic and ginger to the wok and stir-fry for another 30 seconds until fragrant.
⏱️ 1 min
- 5
Add the marinated chicken to the wok in a single layer. Stir-fry until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
⏱️ 7 min
- 6
Add the broccoli florets, sliced red bell pepper, and sliced yellow onion to the wok. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
⏱️ 5 min
- 7
Return the cooked chicken to the wok. Give the sauce mixture a quick stir and pour it over the chicken and vegetables. Stir well to coat everything and cook until the sauce thickens, about 1-2 minutes.
⏱️ 2 min
- 8
Garnish with chopped scallions before serving. Serve hot with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sichuan Peppercorn Chicken Stir-Fry
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Stir-Fry
- 2 tablespoons vegetable oil
- 1 tablespoon Sichuan peppercorns, lightly toasted and ground
- 3 each dried red chilies, stems removed, halved
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 2 scallions, chopped, for garnish
For the Sauce
- 3 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/4 cup water
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss to coat evenly and set aside to marinate for at least 10 minutes.
⏱️ 5 min - 2
In a small bowl, whisk together all the sauce ingredients: 3 tablespoons soy sauce, Shaoxing wine, rice vinegar, sugar, 1 teaspoon cornstarch, and water. Set aside.
⏱️ 3 min - 3
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the ground Sichuan peppercorns and dried red chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the chilies.
⏱️ 1 min - 4
Add the minced garlic and ginger to the wok and stir-fry for another 30 seconds until fragrant.
⏱️ 1 min - 5
Add the marinated chicken to the wok in a single layer. Stir-fry until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
⏱️ 7 min - 6
Add the broccoli florets, sliced red bell pepper, and sliced yellow onion to the wok. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
⏱️ 5 min - 7
Return the cooked chicken to the wok. Give the sauce mixture a quick stir and pour it over the chicken and vegetables. Stir well to coat everything and cook until the sauce thickens, about 1-2 minutes.
⏱️ 2 min - 8
Garnish with chopped scallions before serving. Serve hot with steamed rice.
⏱️ 1 min