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!

Szechuan Chicken Noodles Spicy Szechuan Chicken Stir-Fry Noodles Ingredients: 8 oz (225g) egg noodles or lo mein noodles 1 lb (450g) boneless chicken breast or thighs, thinly sliced 2 tablespoons vegetable oil 2 cloves garlic, minced 1 tablespoon ginger, minced 1 red bell pepper, thinly sliced 1 cup shredded carrots 1/2 cup green onions, chopped 1 tablespoon sesame seeds (optional, for garnish) For the Szechuan Sauce: 3 tablespoons soy sauce 1 tablespoon hoisin sauce 1 tablespoon rice vinegar 1 tablespoon Szechuan chili paste (adjust to taste) 1 tablespoon brown sugar 1 teaspoon sesame oil 1/4 teaspoon ground white pepper Directions: Cook noodles according to package instructions. Drain, rinse with cold water, and set aside. In a bowl, whisk together all the sauce ingredients until smooth. Heat vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 5–6 minutes until golden and cooked through. Remove from pan and set aside. In the same pan, add garlic and ginger, stir-fry for 30 seconds. Add bell pepper, carrots, and green onions. Stir-fry for 3–4 minutes until just tender. Return the chicken to the pan along with the cooked noodles. Pour the Szechuan sauce over the top. Toss everything together over high heat until evenly coated and heated through, about 2–3 minutes. Garnish with sesame seeds and extra green onions if desired. Serve hot. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 520 kcal | Servings: 4 servings #szechuanchicken #spicynoodles #chickennoodles #asiannoodles #szechuanstyle #noodlebowls #stirfrychicken #easyasiandinner #quickweeknightmeals #spicyrecipes #homemadestirfry #comfortfood #asianfusion #hotandspicy #noodlelove #chillipaste #takeoutathome #weeknightdinners #noodlerecipes #homemadenoodles Craving something spicy and satisfying? These Szechuan Chicken Noodles are packed with heat, flavor, and loads of veggies!