This is a Spicy Szechuan chicken stirfry recipe using Sichuan peppercorns, chicken, vegetables and some fabulouz Szechuan sauces. If you like spicy chicken stirfrys this recipe is for you. Easy, quick, healthy, spicy and delicious stirfry meal, all in one. Enjoy.
#chickenstirfry #szechuanchicken #sichuanpeppercorns #spicychicken #spicystirfry #chinesechicken #recipes #tesscooks4u
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Chinese Beef and Fresh Pineapple Stir Fry Recipe ~ The Best Chinese Beef Stir Fry
Crispy Crunchy SPICY Sticky Fried KOREAN CHICKEN WINGS ~ Gochujang Chicken Wings Sauce
Classic Chinese Egg Foo Young Recipe ~ Egg Foo Young Recipe
Asian Recipes by Tess Cooks4u
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Chinese Szechuan Chicken ~ Chinese Sichuan Peppercorn Stirfry
INGREDIENTS:
Chicken marinade:
1 pound of cubed boneless chicken thighs or breasts – 2 large breast halves
1 tbsp light soy sauce
2 tsp. rice wine vinegar
sprinkle of salt
1/4 tsp white pepper
1 tsp. sesame oil
1 tbsp. cornstarch
*Mix above ingredients together and marinade for 20-30 minutes
Sauce:
3 tbsp. soy sauce
1 tsp. sesame oil
1 tbsp. sugar
2 tbsp. water or broth
1/2 to 1 tsp. sichuan crushed peppercorns
1 tbsp. Szechuan hot bean sauce
oil for frying – I use peanut or avocado oil
1 cup diced onions
1 cup diced bell peppers
1 cup diced celery
1/2 to 1 cup diced carrots
2-3 fresh red chili peppers – diced
3-5 dried red chili peppers
4-6 minced garlic cloves
1 tsp minced ginger
In a hot wok or pan, add oil and chicken. Spread out chicken and let cook for 20 seconds before stirring. Cook and stir chicken until done and remove from the wok. This will take 3-5 minutes. A nice crust on the chicken will form.
Add more oil and chili oil to wok/ pan. Add garlic, ginger and chopped fresh red chili peppers. Stir and cook for 20 seconds. Add crushed Sichuan peppercorns. Stir and cook for another 15 seconds.
Add diced vegetables and dried chili peppers. Cook and stir for 3-4 minutes or until veggies are slightly tender. You can add some water to help steam and cook the veggies.
Add meat and juices back into pan/wok. Add Szechuan hot bean sauce and sauce mixture. Cook and stir for 1-2 minutes to get well combined.
Serve over jasmine rice. Garnish with chopped green onions, sesame seeds or peanuts. Enjoy.
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PRODUCTS I AM USING —— AFFILIATE LINK
I have an electric stove so I use a Carbon Steel Flat Bottom Wok
http://amzn.to/2irYVyy
Wok Spatula: PAO! Stainless Steel Wok Turner
These Wok Spatulas are nice for wok cooking.
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Sichuan Peppercorns
http://amzn.to/2tVV3ip
Hot, Szechuan Style Bean Sauce
http://amzn.to/2tqXetL
Chinese Whole Dried Red Chile 4 Oz.
http://amzn.to/2iuxowu
Lee Kum Kee Lkk Chili Oil
http://amzn.to/2i679gP
Kikkoman Lite Soy Sauce
http://amzn.to/2hLqUcN
Marukan Rice Vinegar 24 Oz.
http://amzn.to/2i3V6R9
LouAna 100% Pure Peanut Oil
http://amzn.to/2keKXoA
Joyce Chen 30-0043, Bamboo Table Chopsticks, 9-inch, 10-Pairs
Joyce Chen Bamboo Chopsticks
http://amzn.to/2hqPTV6
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45 Comments
Looks lovely! Thank you for sharing it with us Tess xx
Thank you for sharing.
My kind of jazz…it never gets too spicy for me! Love it!
Tess, you're the American queen of Asian cuisine! LOL! I love those dried chili peppers! I have some in the cupboard. I've been looking for something to use them in. This is it! Awesome spicy stir fry dish!
Yes! I am always a sucker for your stir fry recipes!!! Love this!!
No question this would smell and taste fabulous ( although I'd have to back off a little on the heat). Beautifully prepared, Tess. (:
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i like spicy!yummy!๐
Exellent recipe Tess looks so yummy!!!๐๐
you also have a great day Tess!๐
Those dried chili peppers … wow ..they're hot! When I have them in the dish I go
fish them out so I don't make a mistake of taking a bite on them.
Man oh man Tess….that looks amazing and so vibrant !! very nice
Tess, another fantabulous easy to make meal you put out! How do you do it? As always your camera work and lighting are top notch. Always a pleasure to watch your videos!
Tess you make some yummy Chinese Dishes!!!
Looks great Tess
So glad I found you and your lovely channel to subscribe! This dish looks amazing! Thanks so much for sharing! Looking forward to your upcoming recipes. ๐
Very nice video thank you dear friend! like+! Have a wonderful midweek! (เน^โก^เน)/"
wish i cud taste it,i'm just drooling
God I wish I could taste it!!! Mouthwatering
Plz. Subscribe my channel
Would you recommend palm sugar over other types of sugar if we have palm sugar on hand?
Wow, looks dee-lish…:)
Question… I love szechuan pepper corns but I hate the gritty texture from all the black-shiny seeds that weren't ground to powder, and I hate spending 20 mins sifting through the buds to remove them… advice would be very much appreciated as I see there were these seeds in your hand.
Wouv I liked your recipe so much and subscribed. I have also good recipes, I would be happy if you subscribe to my channel ๐
The Szechuan pronunciation is infuriating but this is a tight recipe.
Love this recipe…i added a little baby corn and some water chestnuts…oh and a nice big jalapeno pepper…super content…yummy all the way…some fried rice and eggroll on the side and……winner winner spicy chicken dinner…๐๐
Hi Tess new to your channel. โค๏ธ the Szechwan recipe. Not sure if you knew that out of all the chicken Szechwan recipes I have seen , you are the only one that actually used Szechwan peppers in it . Way to go . Love it and keep it up .
It's amazing how much ingredients there is ….but no one says how many ounces of each to use?
Wow really great yum yum
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G-Day TESS like your stirfry nice and hot& spicy im going to make it this week thanks
I made this today, and it's so good! I substituted red pepper flakes for the peppercorns and red garlic sauce for the bean sauce. It was very spicy. I can't believe I made it myself, because I'm not much of a "cook" ๐
Wow, looks good.
I have made this three times now and watched you closely for directions each time. I am getting better at cooking thanks to you, Tess! Many thanks for posting these recipes for us! – Elizabeth
This is one of my favorite Chinese dishes. Friends and I regularly go to Szchuan restaurants to get that special "mala" flavor. Mala is best described as your face is hot and sweating, your lips numb and your mouth is on fire. It is wonderful. Looking forward to trying out this dish.
like your channel , I followed some of your recipes and came out very well, thanks for sharing,
Take the seeds out of the husks and only grind the husks and throw away the seeds, with the seeds you will get a sandy texture in your dish.
Thank you so much for your great spicy recipe Tess..will cook this for dinner…๐
Annoying voice. cant even watch
I'm pretty sure to get that chilli oil you need to soak the dry red chilli in boiling water for a few minutes, take out the chilli and that water becomes chilli oil.
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Loved it! Thank you ๐ so good!!!
Love it so much! Made it last week and this week! Yum ๐
I made this dish today thank you for keeping your recipe simply
i, make it right now!
Just beautiful girl. You made me want to eat it right through the screen of my iPad. Thank you.