Sichuan Peppercorn and Chicken Stir-Fry

Name: Sichuan Peppercorn and Chicken Stir-Fry
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 c. long-grain white rice; 2 tbsp. rice vinegar; 1 1/2 tbsp. reduced-sodium soy sauce; 2 tsp. packed brown sugar; 1 tsp. cornstarch; Kosher salt; 1 1/2 lb. boneless, skinless chicken thighs, trimmed and cut in 1 1/2-inch pieces; 1 large clove garlic, pressed; 2 tsp. grated ginger; Olive oil; 2 peppers (red and orange), cut into 1 1/2-inch pieces; 1 tsp. Sichuan peppercorns, roughly crushed; 1 to 2 red chile peppers, cut into small pieces; 4 scallions, 2 cut into 2-inch pieces, dark green parts reserved, and just dark green parts of 2 more scallions, thinly sliced

Dinner in 30 minutes? Done.

By Kate MerkerPublished: Nov 11, 2022

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Mike Garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

499

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Crushed Sichuan peppercorns lend a pleasant, tingly (rather than one-note, cry-emoji) spiciness to this colorful stir-fry that tastes as good as it looks. The vinegar-soy mixture does double duty as a quick marinade for the chicken and the foundation for an aromatic garlic-ginger sauce in which everything gets tossed at the end. Don’t forget the rice—there’s no better way to soak up all that sweet, spicy goodness.

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Ingredients

1 cup
long-grain white rice
2 Tbsp.
rice vinegar
1 1/2 Tbsp.
reduced-sodium soy sauce
2 tsp.
packed brown sugar
1 tsp.
cornstarch
Kosher salt
1 1/2 lb.
boneless, skinless chicken thighs, trimmed and cut in 1 1/2-inch pieces
1
large clove garlic, pressed
2 tsp.
grated ginger
Olive oil
2
peppers (red and orange), cut into 1 1/2-inch pieces
1 tsp.
Sichuan peppercorns, roughly crushed
1
to 2 red chile peppers, cut into small pieces
4
scallions, 2 cut into 2-inch pieces, dark green parts reserved, and just dark green parts of 2 more scallions, thinly sliced

Directions

1. Step 1Cook rice per pkg directions. In small bowl, whisk together rice vinegar, soy sauce, and brown sugar. Transfer 1 Tbsp to large bowl and stir in cornstarch and 1/4 tsp kosher salt. Add chicken and toss to coat. To small bowl, stir in garlic, ginger, and 1/4 teaspoon salt.
2. Step 2Heat 1 tablespoon oil in large skillet on medium-high. Add chicken and cook until browned, 4 to 5 minutes. Flip and cook 1 min. more; transfer to bowl.
3. Step 3Add 1 tablespoon oil to skillet along with peppers and Sichuan peppercorns and stir-fry 3 minutes. Add chili peppers and scallions; stir-fry 2 minutes.
4. Step 4Add chicken and any juices, then garlic-ginger sauce, and cook, tossing, until chicken is just cooked through, 1 to 2 minutes. Toss with reserved dark green parts of scallions and spoon over rice. Sprinkle with remaining dark green parts of scallions.