Chicken with Snow Peas & Sichuan Pepper


Preparation info

    • Difficulty


Appears in

Balance and Harmony

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 g ( oz) snow peas (mangetout), trimmed
  • ¼ teaspoon Sichuan pepper
  • 1 tablespoon vegetable oil
  • 8 dried small red chillies
  • 2 spring onions (scallions), cut into 2 cm (¾ inch) lengths
  • 1 small knob of ginger, peeled and finely sliced
  • 1 clove garlic, finely sliced
  • 2 tablespoons shaoxing
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground white pepper
  • 1 tablespoon yellow bean soy sauce
  • 1 tablespoon Chinkiang vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon chilli oil


    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 remove the chicken, chillies and snow peas from the wok.

    Add the spring onions, ginger, garlic and Sichuan pepper to the wok and stir-fry for 15 seconds, then deglaze with the shaoxing. Return the chicken, chillies and snow peas to the wok, along with the salt, white pepper, soy sauce, vinegar, sesame oil, sugar and chilli oil. Stir-fry for a further 30 seconds and then discard the chillies to serve.