Fiery Sichuan Peppercorn Chicken with Numbing Chili Oil

Name: Fiery Sichuan Peppercorn Chicken with Numbing Chili Oil
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb chicken breast (cut into bite-sized pieces); 2 tbsp Sichuan peppercorns (lightly toasted); 1 tbsp ginger (minced); 2 cloves garlic (minced); 3 tbsp soy sauce; 1 tbsp Shaoxing wine; 1 tbsp cornstarch (mixed with water to form a slurry); 1 cup chicken broth; 2 tbsp vegetable oil; 4 pieces dried red chili peppers (cut into halves); 1 bunch green onions (sliced); 1/2 cup vegetable oil; 1/4 cup crushed red pepper flakes; 1 tbsp Sichuan peppercorns (lightly crushed)

StandardAsianDinnerSpicyAuthenticFlavorful

⏱️ 20m PREP

🔥 25m COOK

👥 4 SERVINGS

⚡ 350 CAL/SERV

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Overview

A bold and aromatic dish featuring tender chicken infused with fiery Sichuan peppercorns and a unique numbing chili oil.

Macronutrients per serving

grams

Protein

30.0g 50%

Fat

20.0g 33%

Carbs

10.0g 17%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

☀️ Vitamin A

10% DV

Important for vision and immune health

🔺 Calcium

5% DV

Vital for bone health

✦ Capsaicin

High

Offers potential metabolism-boosting properties

Ingredients

Main Ingredients

1 lb chicken breast cut into bite-sized pieces
2 tbsp Sichuan peppercorns lightly toasted
1 tbsp ginger minced
2 cloves garlic minced
3 tbsp soy sauce
1 tbsp Shaoxing wine
1 tbsp cornstarch mixed with water to form a slurry
1 cup chicken broth
2 tbsp vegetable oil
4 pieces dried red chili peppers cut into halves
1 bunch green onions sliced

Numbing Chili Oil

1/2 cup vegetable oil
1/4 cup crushed red pepper flakes
1 tbsp Sichuan peppercorns lightly crushed

Instructions

1 Marinate the chicken with soy sauce, Shaoxing wine, and cornstarch slurry for 15 minutes.
2 Heat vegetable oil in a pan over medium heat and add the Sichuan peppercorns. Stir until fragrant.
3 Add the minced ginger and garlic to the pan and sauté for 1 minute until aromatic.
4 Increase the heat to high, add the marinated chicken, and stir-fry until the chicken is browned.
5 Add the chicken broth and bring the mixture to a simmer. Cook until the chicken is fully cooked.
6 In a separate pan, prepare the numbing chili oil by heating vegetable oil over medium heat and adding red pepper flakes and Sichuan peppercorns. Cook gently for 5 minutes.
7 Pour the numbing chili oil over the cooked chicken and stir well to combine.
8 Garnish with dried red chili peppers and sliced green onions before serving.