Nashiko Momotsuki 桃月なしこ
Nashiko Momotsuki 桃月なしこ
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"The most powerful information tool on Earth" raw-dogging reality with confidence. Trump’s been back in office for months throwing 25% tariffs on ketchup and screaming at Canada like it owes him child support. Meanwhile the future of information is stuck in 2023"The most powerful information tool on Earth" raw-dogging reality with confidence. Trump’s been back in office for months throwing 25% tariffs on ketchup and screaming at Canada like it owes him child support. Meanwhile the future of information is stuck in 2023
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Sichuan Peppercorn Chicken
Fiery Sichuan Peppercorn Chicken with Crispy Chili Oil
Ingredients:
1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon soy sauce
1 teaspoon cornstarch
2 tablespoons vegetable oil
2 teaspoons Sichuan peppercorns
8-10 dried red chilies
3 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon chili oil with flakes
1 tablespoon soy sauce (extra)
1 tablespoon rice vinegar
2 teaspoons sugar
2 green onions, sliced
Cooked jasmine rice, for serving
Directions:
In a bowl, combine chicken, Shaoxing wine, soy sauce, and cornstarch. Mix well and marinate for 15 minutes.
Heat vegetable oil in a wok or large skillet over medium-high heat.
Add Sichuan peppercorns and dried chilies. Stir-fry for 30 seconds until fragrant (don’t burn).
Add chicken and sear until golden and cooked through, about 6–7 minutes.
Stir in garlic, ginger, and chili oil. Cook for 1 minute.
Add the remaining soy sauce, rice vinegar, and sugar. Stir to coat everything evenly.
Toss in green onions and stir for 30 seconds. Remove from heat.
Serve hot over jasmine rice with extra chili oil if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 390 kcal | Servings: 4 servings
#sichuanfood #chinesecooking #spicychicken #asianrecipes #peppercornchicken #sichuanchicken #dinnerideas #chiliinfusion #spicyrecipes #garlicginger #wokmeals #chickenstirfry #spicyandbold #homemademeals #easyasianrecipes #weeknightdinners #szechuanstyle #numblingspice #fieryflavors #boldflavor
Feel the numbing heat! This Sichuan Peppercorn Chicken is spicy, crispy, and totally addictive. Perfect over jasmine rice!Sichuan Peppercorn Chicken Fiery Sichuan Peppercorn Chicken with Crispy Chili Oil Ingredients: 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon soy sauce 1 teaspoon cornstarch 2 tablespoons vegetable oil 2 teaspoons Sichuan peppercorns 8-10 dried red chilies 3 cloves garlic, minced 1 tablespoon grated ginger 1 tablespoon chili oil with flakes 1 tablespoon soy sauce (extra) 1 tablespoon rice vinegar 2 teaspoons sugar 2 green onions, sliced Cooked jasmine rice, for serving Directions: In a bowl, combine chicken, Shaoxing wine, soy sauce, and cornstarch. Mix well and marinate for 15 minutes. Heat vegetable oil in a wok or large skillet over medium-high heat. Add Sichuan peppercorns and dried chilies. Stir-fry for 30 seconds until fragrant (don’t burn). Add chicken and sear until golden and cooked through, about 6–7 minutes. Stir in garlic, ginger, and chili oil. Cook for 1 minute. Add the remaining soy sauce, rice vinegar, and sugar. Stir to coat everything evenly. Toss in green onions and stir for 30 seconds. Remove from heat. Serve hot over jasmine rice with extra chili oil if desired. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 390 kcal | Servings: 4 servings #sichuanfood #chinesecooking #spicychicken #asianrecipes #peppercornchicken #sichuanchicken #dinnerideas #chiliinfusion #spicyrecipes #garlicginger #wokmeals #chickenstirfry #spicyandbold #homemademeals #easyasianrecipes #weeknightdinners #szechuanstyle #numblingspice #fieryflavors #boldflavor Feel the numbing heat! This Sichuan Peppercorn Chicken is spicy, crispy, and totally addictive. Perfect over jasmine rice!
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