Spicy Green Pepper Chicken
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.
Story
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.
Ingredients
young chicken, cut into bite-size pieces
1.5 lbs
green bell peppers, seeded and chunked
3 medium
dried red chilies
8-10 pieces
Sichuan peppercorns
1 teaspoon
garlic cloves, minced
4 cloves
fresh ginger, julienned
1 inch
green onions, diagonally sliced
3 stalks
vegetable oil
3 tablespoons
light soy sauce
2 tablespoons
Shaoxing wine
1 tablespoon
sugar
1/2 teaspoon
salt
to taste
Instructions
1
Marinate the chicken
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.
2
Prep your aromatics
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.
3
Bloom the aromatics
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.
4
Stir-fry the chicken
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.
5
Finish the dish
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.
