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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



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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.
Thomas F.
July 9, 2023
Wish Portion Sizes Were Bigger
This would be a five star, but the portion sizes turned out small for me. Maybe I trimmed the chicken thighs too much? Incredible flavor though.
Candice O.
June 5, 2023
will make again
Next time will grind spices finer, the dish had a gritty feel from the spices. I used both ginger and garlic and would do so again. I didn't stir fry chicken hot enough, it didn't brown and was slightly overcooked.