This dish may look like a simple chicken stir fry, but the Sichuan pepper in it really makes it unique and delicious. If you haven’t had Sichuan peppercorns before, they have a slightly spicy, peppery flavor that slightly numbs your mouth. I know that sounds a little strange, but trust me it is enjoyable and very flavorful. There is a compound in them called hydroxy alpha sanshool, that in the same way capsaicin in hot peppers causes the feeling of heat, in this case causes slightly numbing.
You can buy Sichuan peppercorns and grind them fresh if you have a spice grinder. I love to use an already ground mix from amazon though (see my Favorite Item Links to purchase). This recipe also uses Shaoxing cooking wine, which is also listed on my Favorites page. Do not skip the fresh ginger, garlic and scallions for this dish. I added some snow peas and onions for vegetables here, but you could add any vegetables that are typically included in Chinese dishes.
All stir fry recipes are SO much better if you cook them in a wok over gas flames. You absolutely don’t have to have a work, or a gas stove to make this and it will still be delicious, but if you can, you won’t regret it. I have a link on my Favorites page to the wok I have and I am always so glad I have it.
All
Sichuan Chicken Stir Fry
Ingredients
For the marinade:
- 3 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sesame oil
For the stir fry:
- 2 lbs boneless chicken breasts sliced thinly
- 2 tsp ground Sichuan peppercorns more or less to taste, start with 1/2 and keep adding slowly if you haven't had it before
- 3 tbsp light soy
- 2 tbsp Shaoxing wine
- 1 tsp sugar
- 6 garlic cloves roughly chopped
- 4 inch piece fresh ginger peeled and minced
- sliced scallions
- 1 onion cut into wedges
- 2 cups snow peas string removed
Instructions
- Mix the sliced chicken with the marinade ingredients and let sit for 20 minutes.
- Heat a little oil in your wok or a skillet. Get it as hot as you can. Add the onions and stir fry briefly until they have some black spots appearing. We are not cooking these until soft. You want them to retain a little crispness. Remove to a plate and repeat with the peas, again only cooking them very briefly.
- Add a little more oil to the pan, and add the chicken. Stir fry, allowing it to brown, until it is cooked through. Reduce the heat and add the ginger and garlic and toss and cook for about 1 minute. Add the rest of the sauce ingredients, along with the Sichuan pepper. Taste and adjust the seasoning as needed. Add the onions and peas back in to warm up, and serve immediately over white rice.