Sichuan Style Chicken Stir Fry


I haven’t cooked with Szechuan peppercorns in a while and decided to throw together a Szechuan style stir fry the other night. I marinated the chicken in a mixture of soy sauce, rice wine vinegar, corn starch, water, and salt. I then put oil in a wok and heated it until it just started to smoke. I added the chicken in batches and cooked it until it was done. I then added the Szechuan peppercorns and dried chili peppers and sauteed them for 30 seconds to a minute. I then added a bit of chicken stock, soy sauce, and rice wine vinegar. I reduced this mixture to thicken it a little. If I had uncooked veggies like snow peas or peppers I would have added them here to cook them. Since I was using steamed broccoli I added the cooked chicken and broccoli to the wok to coat it in the sauce. I then served the stir fry over brown rice.

The stir fry turned out good and the Szechuan peppercorns gave the dish a unique sensation when eating it. If you have never had them before they cause a tingling or slight numbing sensation in your mouth. They can be hard to find, I had to go on Amazon to find them.


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