Chicken with Sichuan Peppercorns

Name: Chicken with Sichuan Peppercorns
Ingredients: 1 pound chicken breast meat; 8 ounces sugar snap peas, strings removed; 8 dried Tien Tsin chiles; 1/2 cup unsalted peanuts; Seasoning A:; 1 tablespoon soy sauce; 1/4 teaspoon salt; 1/4 teaspoon MSG, optional; 1 teaspoon arrowroot starch; Seasoning B:; 2 tablespoons soy sauce; 1 tablespoon sugar; 1 teaspoon white wine vinegar (or other vinegar); 1 teaspoon fresh gingerroot, minced; 1 teaspoon garlic, minced; 1 tablespoon Sichuan peppercorns

This recipe was featured in the Milwaukee Spice House's May 2005 email newsletter.

Submitted by: na from na, na
Yield: Serves 4 - 5

Ingredients

1 pound chicken breast meat
8 ounces sugar snap peas, strings removed
8 dried Tien Tsin chiles
1/2 cup unsalted peanuts
Seasoning A:
1 tablespoon soy sauce
1/4 teaspoon salt
1/4 teaspoon MSG, optional
1 teaspoon arrowroot starch
Seasoning B:
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon white wine vinegar (or other vinegar)
1 teaspoon fresh gingerroot, minced
1 teaspoon garlic, minced
1 tablespoon Sichuan peppercorns

Preparation Instructions:

Remove the skin and bone of the chicken breast meat, dice and mix with Seasoning A.

Rinse the sugar snap peas and blanch in boiling water, arrange them flatly on a plate. Cut the dried chilies into 1/3 sections.

Heat 2 tablespoons oil in a pan and stir fry the Sichuan peppercorns over low heat, then remove the peppercorns. Stir-fry the dried chilies (be careful not to inhale the fumes), followed by the diced chicken. Lastly, add Seasoning B and the peanuts and stir for a while.

Serve on the plate with the sugar snap peas.

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