An authentic chinatown recipe that uses sichuan peppercorns as key ingredient in Sichuan Chicken Stir Fry, for a numbing tingling effect while eating. The chicken pieces are marinated in soy sauce and stir fried with potatoes and chillies, a perfect blend of spices, meat and vegetables.
If you follow keto diet, add more vegetables to it for fibre and it serves the purpose. I used chicken breasts for this recipe as it contains more protein.
Equipment
- Non stick pan for stir fry
Ingredients
For Marinade:
- 2 chicken breasts cut into small chunks
- 2 tbsp dark soy sauce
- 1/2 lemon's juice
- Salt to taste
- 1 tbsp red chilli sauce
For stir fry:
- 2 tbsp sichuan peppers (adjust as preferred)
- 1/4 cup thin slices of ginger and garlic
- 2 medium sized potatoes wedged
- 1 cup carrots and capsicum wedged
- half onion sliced long
- 8-10 red dried chillies (broken in halves and soaked in water for 10-15 mins)
- 1/2 tsp white sesame seeds
- Salt and pepper to taste
- 3 tbsp olive oil
- 1 tbsp cumin seeds
- 1/2 cup peanuts
- 1 tsp sesame seeds for garnish
Instructions
- Marinade chicken pieces with all marination ingredients and keep refrigerated overnight or for 2-3 hours. I prefer overnight let it absorb all the flavours.
- Heat oil in a pan, add half of the cumin seeds and sichuan peppercorns, let them crackle.
- Stir fry the chicken chunks, covering and stirring till caramelised and cooked. keep aside.
- Add left over cumin seeds and soaked up red chillies in the same pan with remaining oil, fry ginger garlic thins then add peanuts and fry.
- Add potatoes and carrots with salt and pepper. Cover and cook.
- When the veggies are done stir in the chicken and cover for about 5 more minutes. In the last minute add the capsicum on top and cover the lid without stirring any further and turn off the heat.
- Sprinkle sesame seeds above to garnish and serve hot.