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Home / Cuisine / Asian / Szechuan Peppercorn Chicken Stir-fry

Szechuan Peppercorn Chicken Stir-fry

By: 👩‍🦳 Linda · Published: 🖨 January 20, 2010 · Updated: 💻October 10, 2015 · 🗨 3 Comments

Szechuan peppercorns are the outer pods of small, reddish brown aromatic prickly ash berries. It has a lemony scent and gives a slightly numb sensation in the mouth when too much is added to the food. It is one of the ingredients used in the Chinese five-spice powder and a great seasoning for pork, chicken, and beef dishes. You can read more about it here .

This is what ground Szechuan peppercorn look like

Ro-Ri’s Szechuan Pepper Chicken Stir-Fry
1 lb chicken breast meat cut into strips
½ cup carrots, julienned
½ cup green peppers, julienned
½ cup snow peas, cut into half diagonally
1 tsp minced garlic
½ tsp ground or crushed Szechuan peppercorns
salt to taste

Marinade chicken strips with ground Szechuan peppercorn and salt for 30 minutes.

In a hot pan, drizzle some oil and pan-fry chicken strips until golden brown. Remove and set aside.

Add a little more oil to pan and sauté the garlic. When fragrant, add carrots, green peppers, and snow peas. Stir-fry for about 2 minutes.

Return browned chicken strips to the pan and continue stirring. Add salt to taste and ¼ cup water to loosen brown bits in the pan. Continue to cook till dry. Remove and serve hot.

Categories: 🗂 Asian, Main Dish, Poultry Tags: 📋 Chinese, green peppers

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Comments

  1. MaryMoh says

    January 22, 2010 at 12:54 pm

    That's a lovely dish to go with rice for dinner. I love it.

    Reply
  2. Biren says

    January 23, 2010 at 3:22 pm

    Thanks Mary! It is really good with rice.

    Reply
  3. Pushpa says

    September 13, 2010 at 2:20 pm

    Delicious and easy to make recipe….

    Reply

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My grace is sufficient for thee…
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Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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