Quick Sichuan Chicken Stir-fry (Print Version)
# Ingredients:
→ For the Chicken Marinade
01 -
400g boneless skinless chicken thighs, cut into bite-sized pieces
02 -
1 grated garlic clove
03 -
½ teaspoon ground white pepper
04 -
2 teaspoons low sodium light soy sauce
05 -
2 teaspoons corn starch
06 -
1 teaspoon sesame oil
→ For the Sauce
07 -
1 tablespoon Sichuan red peppercorns
08 -
1 tablespoon freshly cracked black pepper
09 -
2 teaspoons corn starch
10 -
3 tablespoons oyster sauce
11 -
2 tablespoons Shao Xing rice wine
12 -
4 teaspoons low sodium light soy sauce
13 -
2 teaspoons dark soy sauce
14 -
2 teaspoons Chinkiang vinegar
15 -
2 teaspoons light brown sugar
16 -
2 teaspoons sesame oil
17 -
½ cup water
→ For the Stir-fry
18 -
1 yellow onion, diced
19 -
1 red bell pepper, diced
20 -
10 garlic cloves, minced
21 -
2-inch knob of ginger, thinly sliced and chopped
22 -
4-12 red chilies (to taste)
23 -
2 spring onions, chopped (white and green parts separated)
24 -
4-10 Thai dried red chilies (to taste)
25 -
3 tablespoons canola oil
# Instructions:
01 -
Trim excess fat from chicken thighs, cut into bite-sized pieces and place in a bowl. Add grated garlic, white pepper, soy sauce, corn starch, and sesame oil. Mix well and set aside while preparing other ingredients.
02 -
Dice the onion and bell pepper. Mince the garlic, chop the ginger, red chilies and spring onion (separate the white and green parts). Remove stems from dried chilies.
03 -
Toast Sichuan peppercorns in a dry wok until fragrant, shaking often to prevent burning. Grind to a fine powder. Combine with black pepper, corn starch, oyster sauce, rice wine, both soy sauces, vinegar, sugar, sesame oil, and water in a bowl.
04 -
Heat ½ tablespoon oil in a large wok over medium-high heat. Add dried Thai chilies and sauté for 30-40 seconds until crisp. Remove to a paper towel-lined plate.
05 -
Add 1.5 tablespoons oil to the wok over medium-high heat. Add chicken, spread pieces around the wok and cook undisturbed for a minute. Stir-fry for another minute until cooked through. Transfer to a clean bowl.
06 -
Add remaining oil to the wok. Stir-fry onion, spring onion whites, and ginger for a minute until onion softens. Add garlic and chilies and stir-fry for 30 seconds until fragrant.
07 -
Add bell pepper and fried dried chilies and toss. Return chicken to wok and pour in sauce. Stir-fry for about a minute until everything is well-coated and sauce thickens.
08 -
Stir in most of the spring onion greens, reserving some for garnish. Transfer to a serving dish, garnish with remaining greens, and serve immediately with steamed rice.
# Notes:
01 -
This dish features the distinctive numbing heat of Sichuan peppercorns balanced with savory flavors.
02 -
For a milder version, use fewer chilies or remove the seeds.
03 -
You can substitute pork, beef, or tofu for the chicken if preferred.