Sichuan Chicken

Sichuan Chicken

Mar 15, 2024

This is a family favorite. This chicken is dusted with sichuan peppercorn, stir fried and tossed with a delicious sauce.


  • 1 pound boneless chicken breast, cut into small pieces

  • 1/4 cup cornstarch

  • 1 teaspoon sichuan peppercorns, ground (I use a mortar and pestle)

  • 1/2 cup soy sauce

  • 2 tablespoons rice vinegar

  • 1 tablespoon sambal oelek

  • 1 tablespoon ginger, grated

  • 2 garlic cloves, grated

  • 1 tablespoon toasted sesame oil

  • 1/2 cup avocado oil 

  • 1/4 cup green onions, sliced

  • 1/4 cup cashews (optional)

  • 1 cup rice, cooked


  1. Season the chicken with sichuan peppercorn and salt then dredge in the cornstarch. (Note: I leave a few chicken pieces without sichuan for the kids).

  2. Heat the avocado oil in a skillet over medium high heat. Add the chicken and cook for a few minutes on each side until cooked through. Remove the chicken and set aside.

  3. While the chicken cooks mix together the soy sauce, rice vinegar, sambal, ginger, garlic, and sesame oil.

  4. Add the sauce to the skillet and whisk together until slightly thickened. Toss in the scallions and cashews and cook for a minute then add the chicken and toss to coat.

  5. Serve with rice.

Takes 15 minutes

Serves 4

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