Sichuan Peppercorn Chicken Stir-Fry
Sichuan Peppercorn Chicken Stir-Fry
Ingredients
For the Chicken and Marinade
- 1.5 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 Stir-Fry Sauce
- 3 tablespoons soy sauce
- 2 tablespoons chili bean paste (doubanjiang)
- 2 tablespoons shaoxing wine
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/4 cup water
For the Stir-Fry
- 2 tablespoons vegetable oil
- 1 tablespoon Sichuan peppercorns, lightly toasted and ground
- 3 each dried red chilies, deseeded and cut into 1-inch pieces
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 each scallions, white and green parts separated, 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 15 minutes while you prepare the sauce.
⏱️ 5 min
- 2
In a small bowl, whisk together all the ingredients for the stir-fry sauce: soy sauce, chili bean paste, shaoxing wine, rice vinegar, sugar, sesame oil, cornstarch, and water. 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) and stir-fry until browned and cooked through, about 4-5 minutes. Remove chicken from the wok and set aside.
⏱️ 5 min•🌡️ 400
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the ground Sichuan peppercorns and dried red chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
⏱️ 1 min•🌡️ 400
- 5
Add the minced garlic, ginger, and the white parts of the scallions to the wok. Stir-fry for another 30 seconds until fragrant.
⏱️ 1 min•🌡️ 400 - 6
Give the stir-fry sauce a quick whisk to ensure the cornstarch is incorporated. Pour the sauce 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 scallions. Toss everything together to coat the chicken evenly with the thickened sauce. Cook for another minute until heated through.
⏱️ 1 min•🌡️ 350
- 8
Serve immediately, typically over steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sichuan Peppercorn Chicken Stir-Fry
Ingredients
For the Chicken and Marinade
- 1.5 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 Stir-Fry Sauce
- 3 tablespoons soy sauce
- 2 tablespoons chili bean paste (doubanjiang)
- 2 tablespoons shaoxing wine
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/4 cup water
For the Stir-Fry
- 2 tablespoons vegetable oil
- 1 tablespoon Sichuan peppercorns, lightly toasted and ground
- 3 each dried red chilies, deseeded and cut into 1-inch pieces
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 each scallions, white and green parts separated, 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 15 minutes while you prepare the sauce.
⏱️ 5 min - 2
In a small bowl, whisk together all the ingredients for the stir-fry sauce: soy sauce, chili bean paste, shaoxing wine, rice vinegar, sugar, sesame oil, cornstarch, and water. 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) and stir-fry until browned and cooked through, about 4-5 minutes. Remove chicken from the wok and set aside.
⏱️ 5 min•🌡️ 400 - 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the ground Sichuan peppercorns and dried red chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
⏱️ 1 min•🌡️ 400 - 5
Add the minced garlic, ginger, and the white parts of the scallions to the wok. Stir-fry for another 30 seconds until fragrant.
⏱️ 1 min•🌡️ 400 - 6
Give the stir-fry sauce a quick whisk to ensure the cornstarch is incorporated. Pour the sauce 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 scallions. Toss everything together to coat the chicken evenly with the thickened sauce. Cook for another minute until heated through.
⏱️ 1 min•🌡️ 350 - 8
Serve immediately, typically over steamed rice.
⏱️ 1 min