Sichuan Peppercorn and Chicken Stir-Fry


Crushed Sichuan peppercorns lend a pleasant, tingly (rather than one-note, cry-emoji) spiciness to this colorful stir-fry that tastes as good as it looks. The vinegar-soy mixture does double duty as a quick marinade for the chicken and the foundation for an aromatic garlic-ginger sauce in which everything gets tossed at the end. Don’t forget the rice—there’s no better way to soak up all that sweet, spicy goodness.

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4 serving(s)

Total Time:
30 mins



  • 1 c.

    long-grain white rice

  • 2 tbsp.

    rice vinegar

  • 1 1/2 tbsp.

    reduced-sodium soy sauce

  • 2 tsp.

    packed brown sugar

  • 1 tsp.


  • Kosher salt

  • 1 1/2 lb.

    boneless, skinless chicken thighs, trimmed and cut in 1 1/2-inch pieces

  • 1

    large clove garlic, pressed

  • 2 tsp.

    grated ginger

  • Olive oil

  • 2

    peppers (red and orange), cut into 1 1/2-inch pieces

  • 1 tsp.

    Sichuan peppercorns, roughly crushed

  • 1

    to 2 red chile peppers, cut into small pieces

  • 4

    scallions, 2 cut into 2-inch pieces, dark green parts reserved, and just dark green parts of 2 more scallions, thinly sliced


NUTRITIONAL INFO (per serving): 499 cal, 14.5 g fat (3 g sat), 39 g pro, 663 mg sodium, 51 g carb, 2 g fiber

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