4.5 from 4 votes
Sichuan Peppercorns Chicken
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Course: Main Dish
Servings: 4 people
Author: Rika Livingston
  • 2 chicken breasts well-dried and cut in small bite pieces
Marinating Sauce
  • 1/2 teaspoon salt
  • 1/2 tablespoon dry white wine or cooking wine
  • a pinch of white pepper or black pepper
For Frying:
  • 1 tablespoon corn starch
  • 3 tablespoons vegetable oil
  • 3 tablespoons sizchuan peppercorn discard all the black seeds (crushed)
  • 2 inch ginger root thinly sliced
  • 2 garlic cloves minced
  • 2 stalks green onions (white part only, chopped)
Stir Fry Sauce:
  • 1 teaspoon low sodium soy sauce
  • 1 teaspoon dry white wine or Chinese cooking wine
  • 1 teaspoon sesame oil
  • black pepper
  • salt to taste
  1. In a small mixing bowl: stir in low sodium soy sauce, white wine, sesame oil. Set aside.
  2. Cut the chicken breasts into small bite pieces.
  3. In the mixing bowl, marinate the chicken with the marinating sauce. Set aside and let it marinade for at least 15 minutes.
  4. Add the cornstarch and mix until the chicken is fully coated.
  5. In a skillet, heat up 3 tablespoon cooking oil and cook the chicken until golden brown. Set aside.
  6. In a large skillet, heat up 2 tablespoon cooking oil and stir in ginger, garlic, green onion, sizchuan peppercorns for about 1 minute. Add the chicken and the stir fry sauce into the skillet. Keep stirring for about 2-3 minutes. Season with salt and pepper if needed.