Chicken With Szechuan Peppercorns |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I found this recipe and fell in love with it. Whole family loves this dish now, even the ones who don't like spicier dishes. This brings the heat! Ingredients:
1 lb chicken breast, 1 inch cubes |
8 ounces sugar snap peas |
8 dried tien tsin chinese chile peppers |
1 tablespoon szechuan peppercorns |
1/2 cup unsalted peanuts |
3 tablespoons soy sauce |
1/4 teaspoon salt |
1 teaspoon arrowroot |
1 tablespoon sugar |
1 teaspoon white wine vinegar |
1 teaspoon fresh gingerroot, minced |
1 teaspoon fresh garlic, minced |
Directions:
1. Combine diced chicken with 1 Tbsp soy sauce, salt, and arrowroot starch.
2. Rinse sugar snap peas and blanch in boiling water, and arange flatly on plates.
3. Cut dried chiles into thirds.
4. Heat 2 Tbsp oil in a pan and stir fry peppercorns over low heat, then remove peppercorns.
5. Stir fry the dried chiles (careful - do not inhale fumes), followed by the diced chicken.
6. Lastly, add the remaining 2 Tbsp soy sauce, sugar, vinegar, gingerroot, garlic and peanuts and stir for a while.
7. Serve on plate with sugar snap peas.
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