In this recipe, stir-fried chicken gets a boost of bold flavor from our Szechuan Pepper Sea Salt. Featuring a blend of Mexican sea salt and Szechuan peppercorns, it adds a unique citrus aroma and distinctive tongue-tingling sensation to everything it touches.

Prep time: 15 min

Cook time: 15 min

Total time: 30 min

Szechuan Chicken
Copyright Recipe © 2015 Woodland Foods


  • 4 Boneless, Skinless Chicken Breasts, cut into cubes

  • 3 Tablespoons Cornstarch

  • 1 Tablespoon Canola Oil

  • 4 Cloves Garlic, minced

  • 4 Tablespoons Low-Sodium Soy Sauce

  • 1/4 Cup Water

  • 1 1/2 Tablespoons Rice Wine Vinegar

  • 1 Teaspoon Sugar

  • 3 Scallions, sliced diagonally into 1/2-inch pieces

  • 1/4 Teaspoon Szechuan Pepper Sea Salt

  • Cooked White Rice, for serving


  1. Place chicken and cornstarch in bag or bowl and toss to coat. Remove and shake off excess cornstarch.

  2. Heat oil in wok or large skillet over medium-high heat. Sauté chicken pieces and garlic, stirring constantly until lightly browned.

  3. Stir in soy sauce, water, vinegar and sugar.

  4. Cover, and cook until chicken pieces are no longer pink inside, 3 to 5 minutes. Stir in scallions and Szechuan Pepper Sea Salt, and cook uncovered for about 2 minutes.

  5. Serve over white rice.