Food Network: Spicy Szechuan Stir-Fry

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Spicy Szechuan Stir-Fry
Recipe courtesy Jill Novatt

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
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