Spicy Sichuan Pepper Chicken Stir-Fry
Spicy Sichuan Pepper Chicken Stir-Fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken thighs, boneless, skinless, 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 tablespoon Shaoxing wine
- 1 tablespoon black vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon chili garlic sauce
For the Stir-Fry
- 2 tablespoons peanut oil, or other high smoke point oil
- 2 teaspoons Sichuan peppercorns, whole
- 10-15 dried red chilies, whole, stems removed
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 bell pepper, red, cut into 1-inch pieces
- 1 zucchini, medium, cut into 1/2-inch half-moons
- 3 scallions, sliced into 1-inch pieces
- 1/2 cup roasted peanuts, unsalted, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the chicken pieces with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well to coat the chicken evenly. Let it marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 15 min
- 2
In a small bowl, whisk together all the ingredients for the Sichuan sauce: chicken broth, soy sauce, Shaoxing wine, black vinegar, granulated sugar, cornstarch, and chili garlic sauce. Set aside.
⏱️ 3 min
- 3
Heat the peanut oil in a large wok or skillet over high heat until shimmering. Add the whole Sichuan peppercorns and dried red chilies. Stir-fry for 30-60 seconds until fragrant and the chilies darken slightly (be careful not to burn them). Remove the peppercorns and chilies with a slotted spoon and set aside, leaving the infused oil in the wok.
⏱️ 2 min
- 4
Add the marinated chicken to the hot wok in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Stir-fry for 3-4 minutes until the chicken is mostly cooked through and lightly browned. Remove the chicken from the wok and set aside.
⏱️ 4 min
- 5
Add the minced garlic and grated ginger to the wok. Stir-fry for about 30 seconds until fragrant. Add the bell pepper and zucchini, and stir-fry for 2-3 minutes until they are slightly tender-crisp.
⏱️ 3 min
- 6
Return the cooked chicken to the wok. Give the prepared Sichuan sauce a quick whisk (as cornstarch settles) and pour it over the chicken and vegetables. Bring the sauce to a simmer, stirring constantly, until it thickens to a glossy consistency, about 1-2 minutes.
⏱️ 2 min
- 7
Stir in the sliced scallions and the reserved Sichuan peppercorns and dried red chilies. Toss everything together to combine. Serve immediately over steamed Jasmine rice, garnished with roasted peanuts and fresh cilantro.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sichuan Pepper Chicken Stir-Fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken thighs, boneless, skinless, 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 tablespoon Shaoxing wine
- 1 tablespoon black vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon chili garlic sauce
For the Stir-Fry
- 2 tablespoons peanut oil, or other high smoke point oil
- 2 teaspoons Sichuan peppercorns, whole
- 10-15 dried red chilies, whole, stems removed
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 bell pepper, red, cut into 1-inch pieces
- 1 zucchini, medium, cut into 1/2-inch half-moons
- 3 scallions, sliced into 1-inch pieces
- 1/2 cup roasted peanuts, unsalted, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the chicken pieces with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well to coat the chicken evenly. Let it marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 15 min - 2
In a small bowl, whisk together all the ingredients for the Sichuan sauce: chicken broth, soy sauce, Shaoxing wine, black vinegar, granulated sugar, cornstarch, and chili garlic sauce. Set aside.
⏱️ 3 min - 3
Heat the peanut oil in a large wok or skillet over high heat until shimmering. Add the whole Sichuan peppercorns and dried red chilies. Stir-fry for 30-60 seconds until fragrant and the chilies darken slightly (be careful not to burn them). Remove the peppercorns and chilies with a slotted spoon and set aside, leaving the infused oil in the wok.
⏱️ 2 min - 4
Add the marinated chicken to the hot wok in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Stir-fry for 3-4 minutes until the chicken is mostly cooked through and lightly browned. Remove the chicken from the wok and set aside.
⏱️ 4 min - 5
Add the minced garlic and grated ginger to the wok. Stir-fry for about 30 seconds until fragrant. Add the bell pepper and zucchini, and stir-fry for 2-3 minutes until they are slightly tender-crisp.
⏱️ 3 min - 6
Return the cooked chicken to the wok. Give the prepared Sichuan sauce a quick whisk (as cornstarch settles) and pour it over the chicken and vegetables. Bring the sauce to a simmer, stirring constantly, until it thickens to a glossy consistency, about 1-2 minutes.
⏱️ 2 min - 7
Stir in the sliced scallions and the reserved Sichuan peppercorns and dried red chilies. Toss everything together to combine. Serve immediately over steamed Jasmine rice, garnished with roasted peanuts and fresh cilantro.
⏱️ 1 min