Recipe courtesy of Jill Novatt

Spicy Szechuan Stir-Fry

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  • Total: 27 min
  • Prep: 15 min
  • Cook: 12 min
  • Yield: 4 servings
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1 tablespoon Szechuan peppercorns


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


  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.
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