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School of Wok’s Stir-Fried Sichuan Chicken

Sichuan peppercorns make this dish tongue-tingling and very tasty

This recipe is courtesy of Essential Chinese Cooking by Jeremy Pang.

“The region of Sichuan is situated on the western side of China and is therefore heavily influenced by ingredients from Tibet and northern India — the most significant of which, Sichuan peppercorns, has become increasingly popular in the West in recent years. Sichuan peppercorns (dried red berries, native to China) have a distinct fragrance when crushed and provide a unique numbing feeling all over the tongue: something the Chinese call ma la. They can be easily found in most Asian grocery stores.” — Jeremy Pang

If you like this dish try this recipe for Sichuan Chicken with Green Beans


  • 1/2 onion
  • 1 red bell pepper
  • 14 Ounces boneless chicken thighs
  • 3 garlic cloves
  • 1 Thai chile
  • 1 scallion
  • 2 Teaspoons Sichuan peppercorns (you can substitute with a mix of crushed juniper berries and chili flakes)
  • 10 dried red chiles
  • 1 1/3 Cup cashews

For the marinade

  • 1 Teaspoon sesame oil
  • 2 Teaspoons granulated sugar
  • A large pinch of Chinese five-spice
  • 3 Tablespoons light soy sauce
  • 1 1/2 Tablespoon cornstarch

For the sauce

  • 2 Teaspoons chili paste or chili bean paste
  • 2 Tablespoons light soy sauce
  • 2 Tablespoons hoisin sauce
  • 3 Tablespoons rice wine


For the marinade

Put the chicken into a small mixing bowl, add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated.

For the sauce

Mix all the sauce ingredients together in a small bowl or ramekin.


Slice the onion and red bell pepper into fine matchsticks and the chicken into 1 1/4-inch-wide strips.

Mince the garlic and Thai chile, and finely slice your scallion. Crush the Sichuan peppercorns with a mortar and pestle.

Build your “Wok Clock”: Place your sliced onion at 12 o’clock, then arrange the bell peppers, dried chiles, chicken bowl, crushed peppercorns, garlic, Thai chile, sauce bowl, cashews, and scallions clockwise around your plate.



Heat 1 tablespoon of vegetable oil in a wok over high heat until smoking-hot. Add the onions, red bell peppers, and dried red chiles and stir-fry for 1 to 2 minutes until the onions are lightly browned and slightly softened.

Reduce the heat to medium (so as not to burn the onions), push the vegetables to the side of the wok, and add 1/2 tablespoon of vegetable oil to the center.

Bring the wok to smoking point, add the chicken, and stir-fry 3 to 5 minutes until golden brown on all sides.

Lower the heat to medium, add the crushed peppercorns and garlic to the wok, and stir-fry for another 2 minutes, then add the Thai chile and sauce and continue to stir-fry over medium-high heat for another 2 minutes, or until the sauce has thickened and reduced and is sticking to the chicken.

Add the cashews and cook for a final 30 to 60 seconds, tossing the wok to combine all the ingredients well. Tip onto a large plate and sprinkle over the scallion to finish. Serve.



If you’re a keen chile eater and fancy something with a little more punch, then throw in a mixture of different types of chiles here: dried or fresh, whatever you can get your hands on.


Recipes adapted with permission from Essential Chinese Cooking by Jeremy Pang (Quadrille, September 2016, RRP $24.95 hardcover).