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Fiery Sichuan Chicken


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  • SAUCE:
  • 1/2 teaspoon Sichuan peppercorns
  • 12 ounces boneless skinless chicken breast cut 3/4" pieces
  • 2 tablespoons oyster sauce
  • 1/4 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon chile garlic sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon cornstarch
  • 2 tablespoons cooking oil
  • 6 small dried red chiles
  • 2 tablespoons chopped Sichuan preserved vegetable
  • 2 teaspoons minced garlic
  • sliced green onion


Servings 4


Step 1

Place peppercorns in a small frying pan over medium heat. Cook, shaking pan frequently, until peppercorns darken slightly and smell toasted, 3 to 4 minutes. Whirl in a blender until coarsely ground. Set aside.

Place chicken in a bowl. Add oyster sauce and stir to coat. Let stand for 15 minutes.

Combine sauce ingredients in a bowl.

Place a wok or wide frying pan over high heat until hot. Add oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 5 seconds. Add chicken and stir-fry for 2 minutes. Add preserved vegetable, garlic and peppercorns and stir-fry for 1 minute. Add sauce and cook, stirring, until it boils and thickens.

Place on a serving platter and garnish with green onion.

This recipe yields 4 servings.

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