Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Szechuan peppercorns Salt - to taste

  2. 1 lb 454g / 16oz Boneless skinless chicken - pounded thin, And cut into 1" thick strips

  3. 2 tablespoons 30ml Canola oil

  4. 2 tablespoons 30ml Minced ginger

  5. 1 tablespoon 15ml Minced garlic

  6. 1 cup 62g / 2 1/5oz Julienned onions

  7. 1 cup 146g / 5.1oz Broccoli florets

  8. 1/4 cup 59ml Julienned green peppers

  9. 1/4 cup 59ml Julienned red peppers

  10. 1/4 cup 59ml Julienned yellow peppers

  11. 1 cup 237ml Sliced shiitake mushrooms

  12. 2 tablespoons 30ml Thin soy sauce

  13. 1/4 cup 59ml Dry sherry

  14. 1 tablespoon 15ml Chile paste

  15. 1/4 cup 59ml Scallions - cut thinly on bias

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. 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. This recipe yields 4 servings.


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