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This recipe was featured in the Milwaukee Spice House's May 2005 email newsletter.
Serves 4 - 5
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.
This recipe was provided by The Spice House.