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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Ingredients:
1 tablespoon szechuan peppercorns |
salt |
1 pound boneless, skinless chicken, pounded thin and cut into 1-inch thick strips |
2 tablespoons canola oil |
2 tablespoons ginger, minced |
1 tablespoon garlic, minced |
1 cup onions, julienned |
1 cup broccoli florets |
1/4 cup green peppers, julienned |
1/4 cup red peppers, julienned |
1/4 cup yellow peppers, julienned |
1 cup shiitake mushrooms, sliced |
2 tablespoons thin soy sauce |
1/4 cup dry sherry |
1 tablespoon chile paste |
1/4 cup scallions, cut thinly on the bias |
Directions:
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. 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. T
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