A bold Sichuan-style stir-fry featuring tender pieces of young chicken paired with crisp green bell peppers, finished with a kick of dried chilies and numbing Sichuan peppercorns.
This classic Sichuan dish gets its name from the young spring chicken used—typically about 1.5 pounds, which stays incredibly tender during quick stir-frying. The combination of green peppers, dried chilies, and Sichuan peppercorns creates that signature numbing-spicy flavor profile the region is famous for.
Place the chicken pieces in a bowl. Add 1 tablespoon of soy sauce, Shaoxing wine, and a pinch of salt. Toss to coat evenly. Let it sit for 15-20 minutes while you prep the other ingredients—this allows the flavors to penetrate the meat.
Cut the green peppers into rough 2-inch chunks. Slice the green onions diagonally. Have your dried chilies, Sichuan peppercorns, minced garlic, and julienned ginger ready nearby. Everything cooks quickly, so mise en place is essential.
Heat a wok or large skillet over medium-high heat until it just starts to smoke. Add the oil, then immediately toss in the dried chilies and Sichuan peppercorns. Stir for about 30 seconds until the chilies darken slightly and become fragrant—watch carefully to prevent burning.
Add the marinated chicken in a single layer. Let it sear without stirring for 1-2 minutes to develop color, then flip and cook another minute. The chicken should be nearly cooked through. Remove from the wok and set aside.
In the same wok, add a splash more oil if needed. Stir-fry the green peppers for 1-2 minutes until they remain crisp-tender but have nice char marks. Return the chicken to the wok, add the remaining soy sauce and sugar, then toss everything together with the green onions. Serve immediately over steamed rice.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
