Spicy Szechuan Stir-Fry

  • Recipe courtesy of Jill Novatt
Total Time:
27 min
15 min
Inactive Prep:
12 min
4 servings


  • 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


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