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Stir-Fried Sichuan Pepper Chicken

Stir-Fried Sichuan Pepper Chicken

By Malcolm JacksonFebruary 1, 2023

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

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.

Ingredients
  • 2

    tablespoons soy sauce

  • 4

    teaspoons honey

  • 1

    tablespoon finely grated fresh ginger OR 3 medium cloves garlic, finely grated OR both

  • 2

    teaspoons Sichuan peppercorns

  • 2

    teaspoons fennel seeds

  • Kosher salt and whole black peppercorns

  • 2

    tablespoons neutral oil

  • 1 ½

    pounds boneless, skinless chicken thighs, trimmed and sliced crosswise about ¼ inch thick

  • Optional garnish: Sliced scallions OR chopped fresh cilantro

Step 1

In 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.

Step 2

In the same skillet over medium-high, heat the oil until barely smoking. Add the chicken, distributing it in an even layer, and cook, stirring often, until well browned and no longer pink when cut into, 7 to 9 minutes. Add the soy sauce mixture and spices; cook, scraping up any browned bits, until the sauce thickens and coats the chicken, 2 to 3 minutes.

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