13 February 2011

Sichuan Peppercorn Chicken Stir-Fry


  • 1 lb chicken breast meat cut into strips
4 carrots, julienned
  • 1 red pepper, sliced

  • 1 onion, sliced
  • 1/2 c. mushrooms, sliced

  • 1 tbsp minced garlic
1 tsp ground or crushed Szechuan peppercorns

  • salt to taste


  1. Marinade chicken strips with ground Szechuan peppercorn and salt for 30 minutes.
  2. In a hot pan, drizzle some oil and pan-fry chicken strips until golden brown; remove and set aside.
  3. Add a little more oil to pan and sauté the garlic. 
  4. When fragrant, add carrots, red pepper, and onion; stir-fry for about 5 minutes, adding water when necessary.
  5. Cover, and steam for several minutes.
  6. Add mushrooms and cover for 2 minutes.
  7. Return browned chicken strips to the pan and continue stirring. 
  8. Add salt to taste and ¼ cup water to loosen brown bits in the pan. 
  9. Cook until combined.
  10. Serve, and enjoy!


Claire said...

Excellent, thanks for this. I'll get a proper frying pan, maybe even a wok, and get the Slovak to work. We don't have the fancy pepper, but we have "pink and lemon pepper" from Marks and Spencer, I think it'll do.

jkd said...

beware! it will be very different, as Sichuan peppercorns are not actually pepper at all!