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Chicken with Sichuan Peppercorns

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.


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