Spicy Szechuan Stir-Fry

Recipe courtesy Jill Novatt

Show: Melting PotEpisode: Padma's Passport - Hot 'n' Spicy

Rated: 4 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
12 min
Level:
--
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 12 min
Total:: 27 min

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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

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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Comments & Reviews

recipe Spicy Szechuan Stir-Fry
Anonymous 07-16-2008
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Great Flavor Combinations
Rated: 5 stars out of 5

I'm a chef, I've never commented on any recipe before on this site. This was fantastic. The one thing I did change however... was that I velveted the chicken before sprinkling the szechuan peppercorn / salt mixture. Velveting gives the chicken a more moist texture and won't overcook while stir-frying.Read more
recipe Spicy Szechuan Stir-Fry
Anonymous 08-20-2007
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Okay, but lacked flavor
Rated: 2 stars out of 5

I tried this recipe based on the reviews it was given as I was looking for a spicy stir fry recipe. I thought it was very... bland and not very spicy. I even added some chicken stock and extra soy sauce to the recipe and it still was very lacking in flavor. It also lacked in the core flavoring. My family agreed.Read more
recipe Spicy Szechuan Stir-Fry
Anonymous 06-28-2007
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Very tasty
Rated: 4 stars out of 5

I thought the recipe was very quick easy and flavor full. I will definately make it again. YUM YUM
recipe Spicy Szechuan Stir-Fry
Sean Baltimore, MD 06-05-2007
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Very Versatile
Rated: 5 stars out of 5

I've made this with pork & tofu and any number of vegetable combinations (always use pepper & onion, though) - never fails. ... Also gets tastier as a leftover!Read more
recipe Spicy Szechuan Stir-Fry
Anonymous 06-04-2007
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Good
Rated: 4 stars out of 5

The stir-Fry was great
recipe Spicy Szechuan Stir-Fry
KIMBERLY San Diego, CA 04-26-2007
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great stir fry!
Rated: 5 stars out of 5

This is very good. I could find the szechuan peppercorns, so I just put salt & pepper on the chicken. It is very spicy, but... good. I would tone done the chili paste a little. I ended up buying the szechuan peppercorns on ebay for about $6.Read more