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.