Pic of Stir-fried chilli chicken with szechuan pepper

Stir-fried chilli chicken with szechuan pepper

Show ingredients


Stir-fried chilli chicken with szechuan pepper

Main Serves 4 20 min
This hot and sharp chicken dish makes a good dinner with a pile of rice. Szechuan peppercorns or 'flower peppers' are not peppers at all, but berries from a shrub belonging to the citrus family. Their taste, which is sharp rather than hot, is best brought out by dry-frying them over a medium heat for a few minutes until slightly browned. Remove from the heat then grind with a pestle and mortar or a coffee grinder, then keep in an air tight container.

Cook's notes

Szechuan dishes are typically fragrant and spicy - this is no exception. Serve with boiled rice.


  • 450g skinless chicken breast
  • 1 tbsp light soy sauce
  • 2 tsp toasted sesame oil
  • 2 tbsp dry sherry or rice wine
  • 3 tbsp groundnut oil
  • 225g mild green piquant peppers or chillies, sliced lengthways and seeds removed
  • 3 garlic cloves, crushed or finely chopped
  • 1 tsp szechuan peppercorns, roasted and crushed
  • 2 tsp brown sugar


Prep time: 10 min
Cooking time: 10 min
  • Step 1

    Cut the breast meat into thin slices and marinate in the light soy, sesame oil and sherry.
  • Step 2

    Heat a wok or frying pan, add the groundnut oil and fry off the chicken slices (reserving the marinade) for a minute or so then remove with a slotted spoon.
  • Step 3

    When hot again add the chillies, garlic and szechuan pepper to the oil and stir fry for a minute then add a splash of water, the soy, sherry marinade from the chicken, and sugar.
  • Step 4

    Cook for a further minute then return the chicken to the pan and heat through (if you sliced it as thin as you should it will be cooked through). Serve over boiled rice.

You may also like…