Sichuan Peppercorn Chicken Stir-Fry
Sichuan Peppercorn Chicken Stir-Fry
Ingredients
For the Chicken and Marinade
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
For the Stir-Fry Sauce
- 2 tablespoons soy sauce
- 1 tablespoon Chili bean paste (Doubanjiang)
- 1 tablespoon Chinkiang vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/4 cup water
For the Stir-Fry
- 1 tablespoon Sichuan peppercorns, lightly toasted and ground
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 dried red chilies, seeded and halved (optional)
- 1 bell pepper, red, seeded and sliced
- 1 cup broccoli florets
- 2 scallions, green parts only, cut into 1-inch pieces
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 ingredients for the stir-fry sauce. Set aside.
⏱️ 2 min
- 3
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken in a single layer and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from the wok and set aside.
⏱️ 7 min•🌡️ 375
- 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•🌡️ 375
- 5
Add the bell pepper and broccoli florets to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
⏱️ 4 min•🌡️ 375
- 6
Return the cooked chicken to the wok. Pour the prepared stir-fry sauce over the chicken and vegetables. Add the ground Sichuan peppercorns and scallions. Stir well to combine and cook for another 1-2 minutes, or until the sauce has thickened and coats everything.
⏱️ 2 min•🌡️ 375
- 7
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 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
For the Stir-Fry Sauce
- 2 tablespoons soy sauce
- 1 tablespoon Chili bean paste (Doubanjiang)
- 1 tablespoon Chinkiang vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/4 cup water
For the Stir-Fry
- 1 tablespoon Sichuan peppercorns, lightly toasted and ground
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 dried red chilies, seeded and halved (optional)
- 1 bell pepper, red, seeded and sliced
- 1 cup broccoli florets
- 2 scallions, green parts only, cut into 1-inch pieces
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 ingredients for the stir-fry sauce. Set aside.
⏱️ 2 min - 3
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken in a single layer and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from the wok and set aside.
⏱️ 7 min•🌡️ 375 - 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•🌡️ 375 - 5
Add the bell pepper and broccoli florets to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
⏱️ 4 min•🌡️ 375 - 6
Return the cooked chicken to the wok. Pour the prepared stir-fry sauce over the chicken and vegetables. Add the ground Sichuan peppercorns and scallions. Stir well to combine and cook for another 1-2 minutes, or until the sauce has thickened and coats everything.
⏱️ 2 min•🌡️ 375 - 7
Serve immediately over steamed rice.
⏱️ 1 min