Sichuan Chicken with Peppercorns and Chiles
A great recipe for Sichuan Chicken with Peppercorns and Chiles. The silky chicken pieces and vibrant peppers are a healthy combination that’s packed with flavor. This dish is not for the faint of heart! Ready in 20 minutes from start to finish.
- Prep Time: :15
- Cook Time: :05
- Total Time: :20
- Yield: 4 1x
- Category: Entree
- Method: Stir Fry
- Cuisine: Sichuan
Ingredients
Scale
- 3 chicken thighs, skin-on, about 12 ounces
For the marinade:
- 1/2 teapoons salt
- 2 teaspoons light soy sauce
- 1 teaspoon Shaoxing wine
- 2 teaspoons cornstarch
- 1 tablespoon water
To stir-fry:
- 3 cloves of garlic
- 1/2 inch chunk of ginger, thinly sliced
- About 10 dried red chillies
- 1 teaspoon whole Sichuan peppercorns
- 1 bell pepper, cut into 1/2 inch squares
- Sesame seeds for serving, optional
Instructions
- Cut the chicken 1/2 cubes. Mix with the marinade ingredients and set aside.
- Heat wok over high heat. Add 1/3 cup oil and place all of the chicken into the oil, stirring gently to fry the meat. Cook until chicken is lightly browned, then remove the chicken from the oil and set aside. Pour off a few tablespoons of the oil; leave about 3 tablespoons left in the wok.
- Heat the wok over high heat until it’s almost smoking. When the oil is hot but not smoking, add the chillies and Sichuan pepper and stir-fry for a few seconds until they are fragrant, taking care not to burn them.
- Add the green bell peppers to the wok and stir-fry until they are tender-crisp.
- Add the chicken back to the wok and continue to stir-fry for 30 seconds, until the ingredients are well-combined. Top with sesame seeds, optional, and serve immediately.
Find it online: https://goingmywayz.com/sichuan-chicken-peppercorns-chiles/