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Chicken with Sichuan Peppercorns

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

Submitted by: na from na, na
Yield: Serves 4 - 5


  • 1 pound chicken breast meat
  • 8 ounces sugar snap peas, strings removed
  • 8 dried Tien Tsin chiles
  • 1/2 cup unsalted peanuts
  • Seasoning A:
  • 1 tablespoon soy sauce
  • 1/4 teaspoon salt
  • 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

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.

Based on 2 reviews

Customer Reviews

Wayne E

The only trick to this recipe is to not overcook the chicken, otherwise, it will come out perfect everytime

Bob W

Very good flavor of the peppercorns in this dish.


Spices Featured in this Recipe

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