How to Make Chinese Sichuan Pepper Chicken Stir-Fry Asian Cooking Recipe Cuisine

China Sichuan Pepper Chicken Stir-Fry

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

3 tsp Sichuan peppercorns

2 tbsp soy sauce

1 clove garlic, crushed

1 tsp grated fresh ginger

3 tsp cornstarch

1 lb chicken thigh fillets, cut into strips

3 1/2 oz dried thin egg noodles

oil, for cooking

1 onion, sliced

1 yellow pepper, cut into thin strips

1 red pepper, cut into thin strips

3 1/2 oz sugar snap peas

1/4 cup chicken stock


Directions:

Heat a wok over high heat and dry fry peppercorns for 30 seconds. Remove from the wok and crush with a mortar and pestle or in a spice mill or food processor.

Combine the soy sauce, garlic, ginger, cornstarch and pepper in a large bowl. Add the chicken and toss to coat in the marinade. Cover with plastic wrap and marinate for at least 2 hours.

Bring a large saucepan of water to a boil and cook egg noodles for 3 minutes or until tender. Drain, then drizzle with a little oil and toss it through the noodles to prevent them from sticking together.

Heat the wok over high heat, add 1 tbsp of the oil and swirl it around to coat the side. Stir fry the chicken in batches over medium-high heat for 5 minutes or until golden brown and cooked, adding more oil when necessary. Remove from the wok.

Reheat the wok, add 1 tbsp of oil and stir fry the onion, peppers and peas over high heat for 2-3 minutes, or until vegetables are tender. Add the chicken stock and bringing to a boil.


Return the chicken and egg noodles to the wok and toss over high heat until well combined. Serve immediately.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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