Quick Answer

First, defrost and heat the Sichuan Pepper Cooked Chicken Breast according to the package instructions until the centre is thoroughly hot. Then slice it and stir-fry quickly with green peppers, spring onions, garlic, and a small amount of Sichuan pepper spice to create a stir-fry suitable for Hong Kong family meals. If the product packaging specifies a required heating temperature, the package requirements must be followed.

Ingredients

• Sichuan Pepper Cooked Chicken Breast 300g (use after defrosting and heating according to package instructions)
• Green Peppers 2 (approx. 150g, sliced)
• Onion Half (approx. 100g, shredded)
• Garlic 3 cloves (sliced)
• Ginger 10g (shredded)
• Spring Onions 2 stalks (cut into segments)
• Sichuan Pepper or Green Sichuan Pepper 1 teaspoon
• Light Soy Sauce 1 teaspoon
• Shaoxing Wine 1 teaspoon (optional)
• Cooking Oil 1 tablespoon
• White Pepper Powder A pinch

Method

1. 1. Prepare the Chicken Breast

   Process the chicken breast according to the defrosting and heating instructions on the package. Ensure the centre is completely hot, let it cool slightly, then slice into pieces approximately 1cm thick. Avoid prolonged re-cooking of cooked chicken breast to prevent the meat from becoming dry.

2. 2. Prepare the Toppings

   Slice the green peppers, shred the onion, and prepare the ginger and garlic. To retain some crispness in the green peppers, you can soak them in water for 5 minutes to reduce the pungent spiciness.

3. 3. Fragrant Pepper Sauté

   Heat the wok over medium heat for about 1 minute. Add the cooking oil, then add the Sichuan pepper, ginger shreds, and garlic slices. Stir-fry over medium-low heat for about 30 seconds until the pepper aroma is released but not burnt.

4. 4. Stir-fry Green Peppers and Onion

   Turn up the heat to medium-high and add the green peppers and onion. Stir-fry quickly for about 2 to 3 minutes until the green peppers are vibrant in colour with slightly charred edges, keeping them crisp.

5. 5. Add Chicken Breast and Season

   Add the chicken breast slices and stir-fry over medium heat for about 2 minutes. Add light soy sauce, Shaoxing wine, and white pepper powder to season, allowing the Sichuan pepper aroma to evenly coat the chicken.

6. 6. Finish and Plate

   Add the spring onion segments and toss quickly for about 20 seconds before turning off the heat. Ensure the chicken is still warm and serve immediately. It tastes best with white rice.

Frequently Asked Questions

Does frozen chicken breast need to be defrosted first?

The product package instructions should take priority. Different frozen foods are designed differently; some are suitable for heating after defrosting, while others can be heated directly. Do not assume the processing method on your own.

How to stir-fry chicken breast so it doesn't become dry and tough?

Cooked chicken breast should not be stir-fried for a long time. The key is to heat it thoroughly first, then stir-fry briefly over medium heat to absorb the aroma of the toppings. Do not slice it too thin, which can also help prevent moisture loss.

What is the difference between Sichuan pepper and Huajiao (Sichuan peppercorn)?

Sichuan pepper usually has a fresher citrus aroma and numbing sensation, with a brighter fragrance; traditional Huajiao has a heavier flavour. This dish utilises the inherent aroma of the Sichuan pepper chicken breast, so only a small amount of additional pepper aroma is needed.