How to make it

  • Cut the chicken into 1-inch cubes. Combine with A, adding the cornstarch last. Marinate the chicken for 25 minutes.
  • In a small bowl, combine B. Set aside.
  • Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut scallions on the diagonal into thirds.
  • Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is nearly cooked. Remove from the wok.
  • Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
  • Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
  • Add B to the wok. Bring to a boil.
  • Add the chicken back into the pan.
  • Stir in the peanuts or cashews and the scallions.
  • Remove from the heat and stir in the sesame oil. Serve hot.

Reviews & Comments 8

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  • impssweetp 3 years ago
    I am always sad because the nuts have to be left out, but I can dream, can't I?
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  • elgourmand 3 years ago
    Nice chicken change-up. Thanks. RJ
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  • icecreamuffin 3 years ago
    this looks fantastic, great recipe!
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  • sharebear1 3 years ago
    Sounds great!
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  • SmugLobster 3 years ago
    I was looking for a good recipe that used sichuan peppers... Thank you!
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  • doreenfish 3 years ago
    Yes!! Love it..thank u!!
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  • pleclare 3 years ago
    Nice recipe!!
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  • kristopher 3 years ago
    Awesome recipe. This looks perfect.
    Was this review helpful? Yes Flag

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