Quick and Easy Wok-Fried Szechuan Peppercorn Chicken Recipe

Szechuan Peppercorn Chicken is a vibrant dish originating from the Sichuan province in China, known for its bold, spicy, and numbing flavors. This dish is characterized by the unique, tingling sensation of Szechuan peppercorns, combined with tender chicken pieces and aromatic spices.

One of the qualities that make this recipe particularly special is the use of a wok pan. The wok allows for high-heat cooking, ensuring the ingredients cook quickly while retaining their freshness and nutritional value. The Szechuan Peppercorn Chicken is not just a treat for your taste buds but also a healthier choice due to the fast cooking technique.

Ingredients Needed for Szechuan Peppercorn Chicken

• 1 lb chicken breast, cut into bite-sized pieces
• 1 tbsp Szechuan peppercorns
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp cornstarch
• 1/2 cup chicken broth
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 green onions, chopped
• 2-3 dried red chilies
• 2 tbsp vegetable oil
• Salt, to taste

Substitutions and Variations:

• Chicken: Substitute with tofu or shrimp for a different protein option.
• Vegetables: Feel free to use other vegetables like broccoli or snow peas.
• Soy Sauce: Use tamari for a gluten-free option.
• Rice Wine Vinegar: White vinegar can serve as a substitute.

Preparation Steps

Ingredient Preparation

1. Cut the chicken breast into bite-sized pieces.
2. Mix chicken with soy sauce, rice wine vinegar, and cornstarch in a bowl. Marinate for 15-20 minutes.
3. Mince garlic and ginger.
4. Slice red and green bell peppers and onion.
5. Chop green onions.
6. Measure out the Szechuan peppercorns and dried red chilies.

Prepping the Wok

1. Ensure your wok is clean and dry.
2. Heat the wok over medium-high heat until a drop of water sizzles upon contact, ensuring it is hot enough for cooking.

How to Make Delicious Szechuan Peppercorn Chicken

1. Step 1: Heat 1 tablespoon of vegetable oil in the preheated wok. Add Szechuan peppercorns and dried red chilies, and stir-fry for about 1 minute until fragrant.
2. Step 2: Add the marinated chicken to the wok, stir-frying for about 5 minutes or until the chicken is cooked through and slightly browned. Remove the chicken and set aside.
3. Step 3: In the same wok, add the remaining 1 tablespoon of vegetable oil. Stir-fry minced garlic and ginger until aromatic, about 1 minute.
4. Step 4: Add sliced red and green bell peppers and onion to the wok. Stir-fry for 3-4 minutes until vegetables are tender but still crisp.
5. Step 5: Return the chicken to the wok and pour in the chicken broth. Stir to combine and let it simmer for another 2 minutes to allow flavors to meld.
6. Step 6: Add chopped green onions and adjust seasoning with salt if needed. Stir well and remove from heat.

Essential Note: Be cautious when handling Szechuan peppercorns and dried chilies; they can be quite potent. Adjust the quantity based on your spice tolerance.

See more: Spicy Thai Red Curry Shrimp

Tips and Tricks for Perfect Szechuan Peppercorn Chicken

1. Wok Heating: Always preheat your wok to ensure even cooking.
2. Quick Stir-Frying: Keep stirring constantly to avoid burning and ensure even cooking.
3. Ingredient Prep: Have all ingredients prepared and within reach before starting to cook. Speed is key in wok cooking.
4. Marination: Marinating the chicken helps it stay tender and absorb more flavors.
5. Vegetable Crunch: Avoid overcooking the vegetables to retain their crunch and nutrients.

Serving Suggestions

What to Serve With

– Serve Szechuan Peppercorn Chicken over steamed jasmine rice or with a side of fried rice.
– A simple cucumber salad or stir-fried greens make for refreshing accompaniments.

Storing and Reheating Leftovers

– Store leftovers in an airtight container in the refrigerator for up to 3 days.
– Reheat in a wok or pan over medium heat until warm, adding a tablespoon of water or broth if needed to prevent drying out.

The Bottom Lines

Making Szechuan Peppercorn Chicken at home is easier than you might think, and the results are incredibly rewarding. The unique numbing sensation paired with the wok’s fast cooking method brings out the best in this flavorful dish.

I invite you to try this recipe and savor the delightful combination of spices and textures. Share your experience and let us know how it turned out for you!

For more delicious wok pan recipes, stay connected with Kit Yum.

Szechuan Peppercorn Chicken

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Szechuan Peppercorn Chicken is a vibrant dish originating from the Sichuan province in China, known for its bold, spicy, and numbing flavors. This dish is characterized by the unique, tingling sensation of Szechuan peppercorns, combined with tender chicken pieces and aromatic spices.

• Author: Kenneth Brooks
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stir-frying
• Cuisine: Chinese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 lb chicken breast, cut into bite-sized pieces
• 1 tbsp Szechuan peppercorns
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp cornstarch
• 1/2 cup chicken broth
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 green onions, chopped
• 2–3 dried red chilies
• 2 tbsp vegetable oil
• Salt, to taste

Substitutions and Variations:

• Chicken: Substitute with tofu or shrimp for a different protein option.
• Vegetables: Feel free to use other vegetables like broccoli or snow peas.
• Soy Sauce: Use tamari for a gluten-free option.
• Rice Wine Vinegar: White vinegar can serve as a substitute.

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Instructions

1. Step 1: Heat 1 tablespoon of vegetable oil in the preheated wok. Add Szechuan peppercorns and dried red chilies, and stir-fry for about 1 minute until fragrant.
2. Step 2: Add the marinated chicken to the wok, stir-frying for about 5 minutes or until the chicken is cooked through and slightly browned. Remove the chicken and set aside.
3. Step 3: In the same wok, add the remaining 1 tablespoon of vegetable oil. Stir-fry minced garlic and ginger until aromatic, about 1 minute.
4. Step 4: Add sliced red and green bell peppers and onion to the wok. Stir-fry for 3-4 minutes until vegetables are tender but still crisp.
5. Step 5: Return the chicken to the wok and pour in the chicken broth. Stir to combine and let it simmer for another 2 minutes to allow flavors to meld.
6. Step 6: Add chopped green onions and adjust seasoning with salt if needed. Stir well and remove from heat.

Notes

Be cautious when handling Szechuan peppercorns and dried chilies; they can be quite potent. Adjust the quantity based on your spice tolerance.

Nutrition

• Serving Size: 1 serving
• Calories: 240
• Sugar: 3g
• Sodium: 590mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8.5g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 26g
• Cholesterol: 70mg

Keywords: Szechuan peppercorn chicken