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Name of Event

China National Day

Cuisine From



Spicy, Sichuan stir fried flavoured chicken


Yield 2 to 4 servings (part of main course)
Preparation time 30-40 mins
Cooking time 5-10 mins
Main Ingredient Chicken


1/2 kg. Boneless chicken breasts (with or without skin)

3 cloves of garlic crushed

1 tbs grated ginger

5 spring onions (scallions) - white parts only

1 tsp Sichuan pepper 

8-10 dried red chillies (or to taste) - seeds removed as far as possible

2/3 cup roasted unsalted peanuts

2 tbs peanut oil


1/2 teaspoon salt

4 tsp light soy sauce

2 tsp Shaoxing rice wine

3 tsp potato flour or 4 1/2 tsp cornflour

2 tbs water


6 tsp sugar

1 1/2 tsp potato flour or 2 1/4 tsp cornflour

2 tsp light soy sauce

2 tbs dark soy sauce

6 tsp Chinese (Chinkiang) black vinegar

2 tsp sesame oil

2 tbs chicken stock (home made preferable) or water


1 Mix all of the marinade ingredients ensuring the potato/corn flour  is well mixed

2 Cut chicken into small bite sized cubes, place in bowl and add marinade - set aside

3 For the sauce, chop scallions/spring onions in pieces about same size as chicken.  Place in bowl add chillies, garlic, ginger and remaining sauce ingredients ,mixing well to combine potato/corn flour - set aside

4  Heat oil in a wok until it is hot but not smoking. Add the Sichuan pepper & chillies and stir fry BRIEFLY be careful not to burn chillies ( if necessary remove wok from heat).

5 Quickly add the chicken &  fry over high flame. Stirring all the time. As soon as the chicken has separated add the garlic, scallions/spring onions & ginger. Stir continually until meat is cooked through.

6 Stir the sauce and add to the chicken continuing to stir. When the sauce has become shiny and thick add the peanuts and stir.

7 Serve with mixed Chinese vegetables (Bok Choy) and/ or hot steamed  white rice

 Note: Optional to eat fried chillies as they maybe to hot for some people.