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–+ servings
sichuan chicken stirfry

Sichuan Chicken Stir Fry

Peppery, spicy, delicious Sichuan chicken stir fry
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Main Course
Servings 4 servings

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.
Keyword Chicken, Lunch, Main Dish
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