Highly aromatic but imparting no heat, sichuan pepper has a very unique taste, and one that’s relatively unknown in the Western world.
By Kimberly Killebrew
Here is a dish I threw together a few years ago and it’s been a family favorite since. It’s quick and easy to assemble. It’s also a perfect dish for using up leftover chicken. A delicious blend of Asian flavors, tender chicken, and crunchy cashews makes for a fantastically flavorful dish.
- 1 package (1 lb) whole wheat spaghetti noodles, or Chinese egg noodles, prepared according to package directions
- 1 large chicken breast, bone-in/skin-on (or about 2 cups shredded chicken)
- ⅓ cup roasted cashews
- 6 green onions, chopped
- ¼ cup fresh cilantro, chopped
- 3-4 garlic cloves, minced
- ¼ cup smooth natural peanut butter
- ¼ cup chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons sesame oil
- ¼ cup extra virgin olive oil
- ¼ cup chicken broth
- 1½ teaspoons dry roasted sichuan pepper, crushed
- Place the chicken breast in a saucepan and add enough water to just cover the chicken. Add ½ teaspoon salt. Bring to a boil, reduce the heat to medium, cover and simmer for 30 minutes or until the chicken is done. Reserve ¼ cup of the chicken broth. Save the rest for another use.
- While the chicken is cooking, cook the noodles.
- In a medium bowl, combine all ingredients except for the noodles, chicken, and cashews.
- Place the noodles in a large bowl and add the chicken and cashews. Toss to combine. Pour the sauce over the noodles and toss and stir until combined.
- Serve at room temperature.