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–+ servings
spicy szechuan chicken dish

Szechuan Peppercorn Chicken

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Main Course
Cuisine Chinese
Servings 4

Equipment

  • 1 wok or large skillet
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Small bowl
  • 1 spatula or wooden spoon
  • 1 measuring cup
  • 1 teaspoon
  • 1 tablespoon

Ingredients
  

  • 500 grams boneless chicken thighs cut into bite-sized pieces
  • 1 tablespoon Szechuan peppercorns crushed
  • 2 tablespoons vegetable oil
  • 1 tablespoon ginger minced
  • 2 cloves garlic minced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 onion sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sugar
  • 2 green onions sliced
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions
 

  • Marinate the chicken with half of the crushed Szechuan peppercorns and a pinch of salt for 10 minutes.
  • Heat the wok over medium-high heat and add the vegetable oil.
  • Add the ginger and garlic to the wok and stir-fry for 30 seconds.
  • Add the marinated chicken to the wok and stir-fry until browned and cooked through, about 5-7 minutes.
  • Remove the chicken from the wok and set aside.
  • In the same wok, add the red and green bell peppers and onion, and stir-fry for 3-4 minutes until tender-crisp.
  • Return the chicken to the wok and sprinkle with the remaining Szechuan peppercorns.
  • In a small bowl, mix the soy sauce, rice vinegar, hoisin sauce, and sugar, then pour into the wok.
  • Stir everything together and let it cook for 2 minutes to combine flavors.
  • Mix the cornstarch with water to create a slurry, then add to the wok to thicken the sauce, stirring continuously.
  • Garnish with sliced green onions and serve hot with rice or noodles.

Notes

For the best results, ensure the wok is hot before adding the oil to prevent sticking and to achieve a proper stir-fry texture. Adjust the amount of Szechuan peppercorns according to your preference for spice, and always taste the sauce before serving to ensure the flavors are balanced.
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