Servings
Font
Back
Chicken Stir-Fry with Sichuan Peppercorns
4.7 from 6 votes

Chicken Stir-Fry with Sichuan Peppercorns

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.

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

Ingredients

  • 12 ounces chicken thighs cut into 1/2-inch (12 mm) cubes, boneless, skinless
  • 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 chicken stock or canned chicken broth, homemade
  • 1 tablespoon vegetable oil
  • 8 small dried red chile
  • 1 teaspoon ginger thinly sliced, peeled
  • 1 small garlic thinly sliced, clove
  • 1/4 teaspoon Sichuan peppercorns roasted and ground
  • 1 scallion chopped

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 176

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.