Name: Spicy Sichuan Chicken Stir Fry Recipe
Total time: 15 min
Yield: 4
Cuisine: Asian

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Tender bites of chicken. Tongue-numbing sichuan pepper. Sweet, soft leeks. The tastiest (and spiciest) 15-minute meal. 

How to make Spicy Sichuan Chicken Stir Fry Recipe

The Subversive Table | Lis Lam

Crawler

Asian

<p>Tender bites of chicken. Tongue-numbing sichuan pepper. Sweet, soft leeks. The tastiest (and spiciest) 15-minute meal. </p>

Boneless,  skinless chicken thighs

Sichuan peppercorns

Black peppercorns

Corn starch

Salt

1 leek,  cleaned,  halved,  and sliced into rings

Crush black peppercorns and sichuan peppercorns with mortar and pestle. (crush black peppercorns first, as they are harder and need a heavier hand. Then, empty the bowl and crush the sichuan peppercorns next.) or, put them in a plastic baggie and bash them with a rolling pin. The texture should be somewhat coarse and not too finely ground.

step 1

Cut chicken thighs into bite-sized cubes, about 1 1/2 inches long. Add crushed peppercorns, corn starch, and salt. Mix thoroughly.

step 2

Heat wok on high heat. When the wok starts to smoke, add 1 tbsp neutral oil and swirl around. Add chicken and sizzle until almost fully cooked (but not quite), about 4-5 minutes. Feel free to scrape down the sides, shake the wok, and toss chicken pieces around with a metal spatula from time to time. The goal is to get nicely charred pieces of chicken with crispy edges.

step 3

When the chicken is almost done, add leeks. Mix with metal spatula until the leeks are soft with slightly browned edges, about 2 minutes.

step 4

Serve immediately with rice and vegetable of choice. Enjoy!

step 5

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