Chicken Stir-Fry with Sichuan Peppercorns

Name: Chicken Stir-Fry with Sichuan Peppercorns
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Ingredients: 12 ounces boneless, skinless chicken thighs; 3 teaspoons Shao Hsing rice wine or dry sherry; 1 teaspoon cornstarch; 3/4 teaspoon salt; 1/4 teaspoon ground white pepper; 1 teaspoon black soy sauce; 1 tablespoon Chinkiang (black rice vinegar) or balsamic vinegar; 2 teaspoons sesame oil; 1 teaspoon granulated sugar; 1/4 teaspoon chile oil; 2 tablespoons homemade chicken stock or canned chicken broth; 1 tablespoon vegetable oil; 8 small dried red chiles; 1 teaspoon thinly sliced peeled ginger; 1 small garlic clove; 1/4 teaspoon roasted and ground Sichuan peppercorns; 1 scallion

User Reviews

4.7

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings
4 servings
Calories
176 kcal
Course
Main Course
Cuisine
Chinese

Chicken Stir-Fry with Sichuan Peppercorns

Iris Warren

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Chicken stir fry with sichuan peppercorns is a simple stir-fry of chicken, ginger, and chile peppers enveloped in an aromatic, velvety, mildly spiced Sichuan-style sauce.

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Ingredients

Servings

12 ounces boneless, skinless chicken thighs cut into 1/2-inch (12 mm) cubes
3 teaspoons Shao Hsing rice wine or dry sherry
1 teaspoon cornstarch
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1 teaspoon black soy sauce
1 tablespoon Chinkiang (black rice vinegar) or balsamic vinegar
2 teaspoons sesame oil
1 teaspoon granulated sugar
1/4 teaspoon chile oil
2 tablespoons homemade chicken stock or canned chicken broth
1 tablespoon vegetable oil
8 small dried red chiles
1 teaspoon thinly sliced peeled ginger
1 small garlic clove thinly sliced
1/4 teaspoon roasted and ground Sichuan peppercorns
1 scallion chopped

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Instructions

In a medium bowl, combine the chicken, 1 teaspoon rice wine, the cornstarch, 1/4 teaspoon salt, and the white pepper. In a small bowl, combine the black soy sauce, vinegar, sesame oil, sugar, chile oil, broth, the remaining 2 teaspoons rice wine, and the remaining 1/2 teaspoon salt.
Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the dried chiles, and carefully add the chicken, spreading it evenly in the wok. Cook undisturbed 1 minute, until the chicken begins to brown. Then, using a metal spatula, stir-fry 1 to 2 minutes or until the chicken is browned on all sides but not cooked through. Transfer to a plate and set aside.
Add the ginger, garlic, ground Sichuan peppercorns, and scallion to the dry wok and stir-fry for 15 seconds. Return the chicken to the wok and toss to coat. Stir the sauce mixture and carefully swirl it into the wok and stir-fry 30 seconds or until the chicken is just cooked through and the sauce is slightly thickened. Remove and discard the chiles. Serve immediately.

Nutrition Information

Show Details

Serving 1portion Calories 176kcal (9%) Carbohydrates 4g (1%) Protein 17g (34%) Fat 9g (14%) Saturated Fat 4g (20%) Monounsaturated Fat 3g Trans Fat 1g Cholesterol 81mg (27%) Sodium 609mg (25%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 176 kcal

% Daily Value*

Serving	1portion
Calories	176kcal	9%
Carbohydrates	4g	1%
Protein	17g	34%
Fat	9g	14%
Saturated Fat	4g	20%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	81mg	27%
Sodium	609mg	25%
Fiber	1g	4%
Sugar	2g	4%