
School of Wok's Stir-fried Sichuan Chicken
A special treat created for the school by Jeremy- spicy, quick and flavourful!
Ingredients
- ½ onion
- 1 red pepper
- 400g boneless chicken thighs
- 3 garlic cloves
- 1 bird’s-eye chilli
- 1 spring onion
- 2 teaspoons Sichuan peppercorns
- 10 dried red chillies
- 200g cashew nuts
- 1½ tablespoons vegetable oil
The Marinade
- 1 teaspoon sesame oil
- 2 teaspoons granulated sugar
- a large pinch of Chinese five-spice
- 3 tablespoons light soy sauce
- 1½ tablespoons cornflour
The Sauce
- 2 teaspoons chilli paste or chilli bean paste
- 2 tablespoons light soy sauce
- 2 tablespoons hoisin sauce
- 3 tablespoons rice wine
Method
Preparation
BUILD YOUR WOK CLOCK: place your sliced onion at 12 o’clock, then arrange the peppers, dried chillies, chicken bowl, crushed peppercorns, garlic, bird’s-eye chilli, sauce bowl, cashew nuts and spring onions clockwise around your plate.
Cooking
‘SWAPSIES’: Can’t find Sichuan peppercorns? Swap them out with a mix of crushed juniper berries and chilli flakes.
TIP: If you’re a keen chilli eater and fancy something with a little more punch then throw in a mixture of different types of chillies here: dried or fresh, whatever you can get your hands on.
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.
- ½ onion
- 1 red pepper
- 400g boneless chicken thighs
- 3 garlic cloves
- 1 bird’s-eye chilli
- 1 spring onion
- 2 teaspoons Sichuan peppercorns
- 10 dried red chillies
- 200g cashew nuts
- 1½ tablespoons vegetable oil
The Marinade
- 1 teaspoon sesame oil
- 2 teaspoons granulated sugar
- a large pinch of Chinese five-spice
- 3 tablespoons light soy sauce
- 1½ tablespoons cornflour
The Sauce
- 2 teaspoons chilli paste or chilli bean paste
- 2 tablespoons light soy sauce
- 2 tablespoons hoisin sauce
- 3 tablespoons rice wine
Preparation
BUILD YOUR WOK CLOCK: place your sliced onion at 12 o’clock, then arrange the peppers, dried chillies, chicken bowl, crushed peppercorns, garlic, bird’s-eye chilli, sauce bowl, cashew nuts and spring onions clockwise around your plate.
Cooking
‘SWAPSIES’: Can’t find Sichuan peppercorns? Swap them out with a mix of crushed juniper berries and chilli flakes.
TIP: If you’re a keen chilli eater and fancy something with a little more punch then throw in a mixture of different types of chillies here: dried or fresh, whatever you can get your hands on.
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.