Chicken with Sichuan Peppercorns
Stir-fried chicken with Sichuan peppercorns, dried chiles, peanuts and sugar snap peas. Tips, substitutions and quick cooking notes.
This recipe was featured in the Milwaukee Spice House's May 2005 email newsletter.
Submitted by: na from na, na
Yield: Serves 4 - 5
- Marinate diced chicken in Seasoning A to tenderize and give a glossy coating before stir-frying.
- Toast Sichuan peppercorns in oil on low heat to perfume the oil, then remove them so the dish has the numbing aroma without a gritty bite.
- Stir-fry dried chiles, chicken, Seasoning B and peanuts quickly on high heat and serve over blanched sugar snap peas for texture and color.
Spices
Featured in this Recipe
Preparation Instructions:
Remove the skin and bone of the chicken breast meat, dice and mix with Seasoning A.
Rinse the sugar snap peas and blanch in boiling water, arrange them flatly on a plate. Cut the dried chilies into 1/3 sections.
Heat 2 tablespoons oil in a pan and stir fry the Sichuan peppercorns over low heat, then remove the peppercorns. Stir-fry the dried chilies (be careful not to inhale the fumes), followed by the diced chicken. Lastly, add Seasoning B and the peanuts and stir for a while.
Serve on the plate with the sugar snap peas.
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Frequently Asked Questions
What are Sichuan peppercorns and how do they affect the dish?
Sichuan peppercorns are not true pepper. They give a citrusy aroma and a mild numbing sensation. Toasting them in oil releases their fragrant oils so the stir-fry gets that distinctive tingly flavor.
Why does the recipe fry the peppercorns and then remove them?
Frying lightly infuses the cooking oil with the peppercorns' aroma and numbing compounds. Removing them prevents a gritty texture and stops the numbing from becoming too strong in every bite.
What can I use instead of Tien Tsin dried chiles?
Use dried Thai chiles, chiles de arbol, or crushed red pepper flakes as substitutes. Those are similar in heat. Start with fewer chiles and add more until it reaches your preferred spiciness.
How can I avoid inhaling irritating fumes when stir-frying the dried chiles?
Turn on a vent or open a window before you add the chiles. Keep your face away and work quickly. Use a lower heat until the chiles darken, then raise heat for the chicken. If you are very sensitive, wear a light mask or use milder chiles.
What does the arrowroot starch in Seasoning A do, and can I substitute it?
Arrowroot starch helps create a smooth, slightly glossy coating that keeps the chicken tender. You can substitute cornstarch or potato starch in equal amounts. The texture will be very similar.
How do I know the chicken is fully cooked?
Diced chicken cooks quickly. Use a meat thermometer to check that the internal temperature reaches 165 F (74 C). Visually, it should be opaque with no pink and the juices should run clear.
Can I change the peanuts or add different vegetables?
Yes. Cashews, almonds, or toasted walnuts work as nut alternatives. Swap or add vegetables like bell peppers, snow peas, or broccoli. Add nuts at the end of cooking so they stay crunchy.
What are Sichuan peppercorns and how do they affect the dish?
Sichuan peppercorns are not true pepper. They give a citrusy aroma and a mild numbing sensation. Toasting them in oil releases their fragrant oils so the stir-fry gets that distinctive tingly flavor.
Why does the recipe fry the peppercorns and then remove them?
Frying lightly infuses the cooking oil with the peppercorns' aroma and numbing compounds. Removing them prevents a gritty texture and stops the numbing from becoming too strong in every bite.
What can I use instead of Tien Tsin dried chiles?
Use dried Thai chiles, chiles de arbol, or crushed red pepper flakes as substitutes. Those are similar in heat. Start with fewer chiles and add more until it reaches your preferred spiciness.
How can I avoid inhaling irritating fumes when stir-frying the dried chiles?
Turn on a vent or open a window before you add the chiles. Keep your face away and work quickly. Use a lower heat until the chiles darken, then raise heat for the chicken. If you are very sensitive, wear a light mask or use milder chiles.
What does the arrowroot starch in Seasoning A do, and can I substitute it?
Arrowroot starch helps create a smooth, slightly glossy coating that keeps the chicken tender. You can substitute cornstarch or potato starch in equal amounts. The texture will be very similar.
How do I know the chicken is fully cooked?
Diced chicken cooks quickly. Use a meat thermometer to check that the internal temperature reaches 165 F (74 C). Visually, it should be opaque with no pink and the juices should run clear.
Can I change the peanuts or add different vegetables?
Yes. Cashews, almonds, or toasted walnuts work as nut alternatives. Swap or add vegetables like bell peppers, snow peas, or broccoli. Add nuts at the end of cooking so they stay crunchy.
The only trick to this recipe is to not overcook the chicken, otherwise, it will come out perfect everytime
Very good flavor of the peppercorns in this dish.