Szechuan Peppercorn Chicken

Szechuan Peppercorn Chicken

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Servings: 4-6
  • About This Recipe

    “Szechuan peppercorns have a bitter, sweet chili taste and that is what makes their cooking so unique. This is a surprisingly tasty dish great for lunch. Serve cold or at room temerature. Great for using left over chicken. As pointed out in one reviewbe careful with the amount of salt salt as the Soy sauce is very salty in itself.”


  • 2teaspoonsszechuan peppercorns
  • 2tablespoonsscallions, chopped
  • 2teaspoonsfresh ginger, finely chopped
  • 1/2 teaspoonsalt
  • 3tablespoonssoy sauce
  • 2tablespoonssesame oil
  • 1tablespoonchicken stock
  • 1teaspoonred wine vinegar
  • 1teaspoonsugar
  • 1headiceberg lettuce, shredded
  • 1 1/2 lbscooked shredded chicken
  • Directions

  • Remove seeds from peppercorns (good quality peppercorns have no seeds or only one or two), discard seeds and crush the peppercorns.
  • Mix remaining ingredients (except lettuce& chicken).
  • Place lettuce on a serving plate and arrange the chicken on it& pour over the sauce.
  • Reviews

  • “This is a taste I’m very familiar with and like very much.I enjoyed very much using chicken for the green salad the Asian style.I thought to make this a 5 star dish, it needs to lighten up a bit with more vinegar & water andless soy sauce and sesame oil.I’v never used szechuan pepper in a dressing like this but really liked how szechuan pepper enhanced the the overall dressing taste and aroma.Thank you Bergy for posting this recipe.Made for Asian forum’s unrated Asian recipe tag game.”

  • “I’m sure it’s a matter of taste, but this seemed quite salty.It’s a great idea, but would need significant adjustment to work for us.Very easy prep though.Diane”