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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

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.