Chicken with Snow Peas & Sichuan Pepper

Preparation info
    • Difficulty


Appears in

By Neil Perry

Published 2008

  • About

This dish has a wonderful hot and sour thing going on. Watch those blackened chillies; one little bit can leave you with a very hot mouth and the hiccups.


  • 350 g (12 oz) free-range or organic chicken thigh fillets, skin on, cut into bite-sized pieces
  • 100


Heat a wok until just smoking. Add the vegetable oil and, when hot, add the chillies and chicken, spreading them evenly around the wok. Leave undisturbed for about 1 minute, allowing the chicken to brown. Then start to stir-fry the chicken until it has browned all over and the chillies have blackened. Add the snow peas to the wok and stir-fry for a further 30 seconds, then remo