Szechuan crusted chicken with lemon asparagus

Szechuan crusted chicken with lemon asparagus

Uh so in the last few months I've been trying to eat less meat. I'll save that story for another time, but here's an example of one of the times I caved and ate it anyway bc it was SO. DAMN. GOOD. This chicken is great with rice, in tacos, and even as a cold late night snack. It's remarkably simple to prepare and the only annoyance is the splattering oil which gets all over your stove (and arm) during pan frying. 


  • 3 tbsp whole szechuan peppercorns
  • 1 tbsp corn starch
  • 1 tsp ginger powder
  • 1 tbsp chili powder
  • 1 tbsp chinese chili oil
  • Garlic salt to taste
  • 6-8 boneless skinless chicken thighs
  • 2 green onions, chopped
  • Asparagus
  • Juice of 1/2 lemon


Crush the peppercorns with a mortar and pestle or in a food processor. Pour into a ziploc bag and mix in the corn starch, ginger powder, chili powder, chili oil, and garlic salt. Add the chicken to the bag and marinate for 20-30 minutes. While the chicken marinates, cut the asparagus into 2 inch pieces. Heat a tiny bit of oil in a pan (preferably not non-stick, so the bits that stick to it can add more flavor) and carefully place the chicken on the pan. Watch out for lots of splatter. Cook the chicken through and set aside. It should have a nice char on the outside and no pink on the inside. Chop the chicken and garnish with green onions. 

Next add the asparagus to the same pan and saute until it's kinda tender but also kinda crispy, about 7 minutes. No idea how else to explain this...but when it reaches this texture, you will know. Remove the asparagus from the pan and squeeze a little lemon juice on. Toss to coat and serve with the chicken.