Sichuan Peppercorn Chicken Stir-Fry
Sichuan Peppercorn Chicken Stir-Fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Sichuan Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon chili oil
For the Stir-Fry
- 2 tablespoons peanut oil
- 15-20 dried red chilies, stems removed, cut into 1/2-inch pieces
- 1 1/2 tablespoons Sichuan peppercorns
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 green bell pepper, cored, seeded, and cut into 1-inch pieces
- 1 red bell pepper, cored, seeded, and cut into 1-inch pieces
- 3 scallions, cut into 1-inch pieces
- 1/2 cup roasted peanuts, unsalted
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 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 20 min
- 2
In a small bowl, whisk together chicken broth, soy sauce, dark soy sauce, rice vinegar, granulated sugar, cornstarch, and chili oil until smooth. Set aside.
⏱️ 3 min
- 3
Heat peanut oil in a large wok or skillet over high heat until shimmering and almost smoking.
⏱️ 2 min
- 4
Add marinated chicken to the hot wok in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 2-3 minutes per side until browned and cooked through. Remove chicken from the wok and set aside.
⏱️ 5 min
- 5
Reduce heat to medium-high. Add dried red chilies and Sichuan peppercorns to the wok. Stir-fry for 30 seconds to 1 minute until fragrant and the chilies darken slightly (be careful not to burn them). Add minced garlic and grated ginger; stir-fry for another 30 seconds until fragrant.
⏱️ 2 min
- 6
Add green and red bell peppers to the wok. Stir-fry for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min
- 7
Return the cooked chicken to the wok. Give the prepared Sichuan sauce a quick whisk (as the cornstarch may have settled) and pour it over the chicken and vegetables. Bring to a simmer, stirring constantly, until the sauce thickens and coats everything, about 1-2 minutes.
⏱️ 2 min
- 8
Stir in the scallions and roasted peanuts. Toss to combine. Serve immediately with steamed jasmine rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sichuan Peppercorn Chicken Stir-Fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Sichuan Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon chili oil
For the Stir-Fry
- 2 tablespoons peanut oil
- 15-20 dried red chilies, stems removed, cut into 1/2-inch pieces
- 1 1/2 tablespoons Sichuan peppercorns
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 green bell pepper, cored, seeded, and cut into 1-inch pieces
- 1 red bell pepper, cored, seeded, and cut into 1-inch pieces
- 3 scallions, cut into 1-inch pieces
- 1/2 cup roasted peanuts, unsalted
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 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 20 min - 2
In a small bowl, whisk together chicken broth, soy sauce, dark soy sauce, rice vinegar, granulated sugar, cornstarch, and chili oil until smooth. Set aside.
⏱️ 3 min - 3
Heat peanut oil in a large wok or skillet over high heat until shimmering and almost smoking.
⏱️ 2 min - 4
Add marinated chicken to the hot wok in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 2-3 minutes per side until browned and cooked through. Remove chicken from the wok and set aside.
⏱️ 5 min - 5
Reduce heat to medium-high. Add dried red chilies and Sichuan peppercorns to the wok. Stir-fry for 30 seconds to 1 minute until fragrant and the chilies darken slightly (be careful not to burn them). Add minced garlic and grated ginger; stir-fry for another 30 seconds until fragrant.
⏱️ 2 min - 6
Add green and red bell peppers to the wok. Stir-fry for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min - 7
Return the cooked chicken to the wok. Give the prepared Sichuan sauce a quick whisk (as the cornstarch may have settled) and pour it over the chicken and vegetables. Bring to a simmer, stirring constantly, until the sauce thickens and coats everything, about 1-2 minutes.
⏱️ 2 min - 8
Stir in the scallions and roasted peanuts. Toss to combine. Serve immediately with steamed jasmine rice.
⏱️ 1 min