Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Szechuan peppercorns

  2. Salt - to taste

  3. 1 lb 454g / 16oz Boneless skinless chicken - pounded thin,

  4. And cut into 1" thick strips

  5. 2 tablespoons 30ml Canola oil

  6. 2 tablespoons 30ml Minced ginger

  7. 1 tablespoon 15ml Minced garlic

  8. 1 cup 62g / 2 1/5oz Julienned onions

  9. 1 cup 146g / 5.1oz Broccoli florets

  10. 1/4 cup 59ml Julienned green peppers

  11. 1/4 cup 59ml Julienned red peppers

  12. 1/4 cup 59ml Julienned yellow peppers

  13. 1 cup 237ml Sliced shiitake mushrooms

  14. 2 tablespoons 30ml Thin soy sauce

  15. 1/4 cup 59ml Dry sherry

  16. 1 tablespoon 15ml Chile paste

  17. 1/4 cup 59ml Scallions - cut thinly on bias

Instructions Jump to Ingredients ↑

  1. Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat.

  2. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside.

  3. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir fry for 1 more minute.

  4. This recipe yields 4 servings.


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