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Stir-Fried Sichuan Pepper Chicken

4 Servings

30 minutes

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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.



30 minutes



Anne W.
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.
Shelagh S.
February 15, 2023
Easy and great!
Really delicious and simple to make. Will put in the rotation.
Lena G.
February 5, 2023
Easy and tasty
Absolutely delicious! Made it this evening.
Gary R.
February 11, 2023
I agree with Silas
Silas hit it on the head, there is unpleasant overpowering flavor.
Silas H.
February 7, 2023
Wish I liked it more
This is an okay recipe for those accustomed to Sichuan pepper, if not a bit heavy on the Sichuan. If you're making this for folks who are unfamiliar with the spice (and honestly I will do this even if it's just for me next time), I would reduce the Sichuan peppercorns by 50%, and slightly reduce the fennel as well. Theres an overpowering taste with this recipe that makes it rather unenjoyable, and it's not sweet nor umami, and it isn't 'spicy', even though it is certainly due to the spices.