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Stir-Fried Sichuan Pepper Chicken
Sichuan peppercorns—which come from the prickly ash tree and are unrelated to black peppercorns—bring a pleasantly tingly, mouth-numbing effect to dishes. In this recipe, we combine them with fennel seeds and black pepper—first toasting the spices in a dry pan to enhance their flavor and fragrance before coarsely grinding them—and use them in a simple chicken stir-fry. A little honey balances the spices and soy. Serve with steamed or stir-fried vegetables and jasmine rice.
4
Servings
30 minutes
Ingredients
Directions
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01In a small bowl, whisk together the soy sauce, honey and ginger; set aside. In a 12-inch nonstick skillet over medium, toast the Sichuan peppercorns, fennel seeds and 2 teaspoons black peppercorns, stirring often, until fragrant, 1 to 2 minutes. Transfer to a spice grinder or mortar and let cool; reserve the pan. Add ¼ teaspoon salt to the spices, then grind or crush with the pestle until coarsely ground; set aside.
Reviews
January 30, 2025
Great Weeknight Meal
Used 2 bags Quorn Tenders -- put it on brown jasmine.
February 18, 2023
Stir Fried Sichuan Chicken
Unlike what others are saying we found this dish delicious. We used the quantity of spices in the recipe and found it just right. I did use 2lbs of chicken breasts and included 4 diced green onions and 3 Tbsp fresh coriander at the end. It is a quick weeknight dinner.
February 15, 2023
Easy and great!
Really delicious and simple to make. Will put in the rotation.
February 5, 2023
Easy and tasty
Absolutely delicious! Made it this evening.
February 28, 2024
Zingy!
Very tasty but my tongue is numb! Would make again interesting flavour but needs plenty of rice and maybe a side vegetable to balance the intensity
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