Chicken and Chili Szechuan-pepper ‘Bro-caccia’ Stir-Fry

Deeply bitter, strong, and earthy… and yet? Sophisticatedly sweet! A combination of grapefruit, Chinese Broccoli, and Focaccia-bread-inspired herbs and seasonings making its *own* unique and tasty thing.


Grapefruit Marinade:

  • 1 whole grapefruit, peeled and seeds removed
  • ½ cup olive oil
  • ¼ cup fresh tomato
  • 4 cloves raw garlic
  • ¼ tsp cumin
  • ¼ tsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp chili peppers
  • ¼ tsp black pepper
  • ¼ tsp onion powder
  • ¼ tsp dried oregano


  • 1 pound chicken breast, chopped into 2-3 inch chunks
  • 8 cups rinsed and chopped Chinese Broccoli/Gai Lan
  • 1 cup sun dried tomatoes, chopped into small pieces
  • 2 cups of water
  • 1 cup of balsamic vinegar
  • ¼ cup dried basil
  • ¼ cup dried oregano
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 2 tsp red chili flakes
  • 1 tsp ground red Szechuan peppercorns
  • ¼ tsp black pepper and salt each

Special equipment: high speed blender, plastic wrap

Marination time: 1-3 hours
Hands-on time: 30 minutes
Yields: 4 servings


  1. Make marinade: puree together all marinade ingredients in a high-speed blender until smooth.
  2. In a large bowl, combine chicken breast and marinade. Cover with plastic wrap and chill in refrigerator for 1-3 hours.
  3. Once chicken has marinated, sauté in a large skillet on medium-high heat until thoroughly browned, about 10-15 minutes. Remove chicken from pan and reserve.
  4. In the same skillet on medium high heat, add the 1 cup of balsamic vinegar. Scrape any seasonings on the pan to deglaze.
  5. Add chopped Chinese Broccoli, sun-dried tomatoes, remaining seasonings, and black pepper and salt to the skillet and sauté for 5 minutes.
  6. Add 2 cups of water to the skillet, cover with a lid, and cook for 10 additional minutes until vegetables are soft and tender.
  7. Drain pan of excess liquid, add chicken back to pan, tossing together for 2-3 minutes.
  8. Plate and enjoy.

Yasmine’s notes: This is a meal, much like the Carrot and Fragrant Wood-Ear ‘Guac-opo’ Salad, that was originally born from a combination of leftovers, produce I had on hand, and some adventurous inspiration on my end– such as combining that of literally Italian Focaccia bread fare with Chinese Broccoli, Szechuan seasoning, and straight-up grapefruit. I suppose it’s no surprise then that tasting this stir-fry honestly feels like receiving a worldly, seasoned traveler that’s more than happy to regale you with tales of the many places it’s been— because it’s NOT stopping at just one stop.

That said, what do you think of this dish? Let me know in the comments below!


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