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Szechuan Peppercorn Chicken

Sichuan Peppercorns Chicken

4.5 from 4 votes
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Course: Main Dish
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
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


  • In a small mixing bowl: stir in low sodium soy sauce, white wine, sesame oil. Set aside.
  • Cut the chicken breasts into small bite pieces.
  • In the mixing bowl, marinate the chicken with the marinating sauce. Set aside and let it marinade for at least 15 minutes.
  • Add the cornstarch and mix until the chicken is fully coated.
  • In a skillet, heat up 3 tablespoon cooking oil and cook the chicken until golden brown. Set aside.
  • 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.
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