Chicken with Sichuan Peppercorns Recipe

Chicken with Sichuan Peppercorns Notes

This recipe was featured in the Milwaukee Spice House's May 2005 email newsletter.

Ingredients

• 1 pound chicken breast meat
• 8 ounces sugar snap peas, strings removed
• 8 dried Tien Tsin chiles
• 1 tablespoon Sichuan peppercorns
• 1/2 cup unsalted peanuts
• Seasoning A:
• 1 tablespoon soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon MSG, optional
• 1 teaspoon arrowroot starch
• Seasoning B:
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon white wine vinegar (or other vinegar)
• 1 teaspoon fresh gingerroot, minced
• 1 teaspoon garlic, minced

Serves / Yields

Serves 4 - 5

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.

Credit

This recipe was provided by The Spice House.

Cuisines, Courses and Ingredients

• American, Asian, Chinese, Main Dish, Poultry, Vietnamese

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