One for the spice lovers; Jeremy’s Spicy Szechuan Chicken Stir Fry is packed to the brim with deep flavour and just the right amount of heat from Szechuan peppercorns and dried red chillies. For ease, make sure to follow Jeremy’s ‘wok clock’ method when adding your ingredients – it’s a game changer!

Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #wokwednesdays #recipe.

To find the recipe for this dish, click the link below!

Book one of our online classes today: Plan!

– Easy Szechuan Chicken Recipe! –

Visit our shop for woks, cleavers, bao kits and gyoza kits! –
UK delivery:

Become a wokstar, join one of our classes! –

Find other recipes here! –
Find us on social media:


Online Cooking Classes Available:

Got a question or inquiry?
E-mail us at:


34 thoughts on “Easy Szechuan Chicken Recipe!”

  1. 📣 The School of Wok cookbook is out now for pre-order! 📣 You can pre-order now at and we are giving you the chance to win a private cookery class with Jeremy for two people! To be in with a chance of winning all you need to do is pre-order a copy of the book.

    To enter visit and provide a proof of purchase along with your name and email address. All terms and conditions can be found on the webpage and must be agreed to to enter the competition but here’s the key info:

    👉Competition closes at 00:00 on 26 May 2022
    👉Only ONE entry per person allowed. Second or subsequent entries will be disqualified.

    This competition is not affiliated with YouTube. The winner will be emailed directly and will not be contacted via DM on socials. Do not open any links sent by fake accounts. We will never ask for your bank details.

  2. Funny thing is that there is no "Szechuan Chincken" in Sichuan (Szechuan). If you really want to learn some authentic Sichuan dishes, just search for videos of "chef Wang Gang".

  3. Not sure what I did (too many peppercorns? I used authentic Szechuan peppercorns ) but this was inedible. Like someone dumped perfume and salt into a stirfry. To be fair, I eyeballed everything rather than measuring it out. Home cooks, beware!

  4. The dish is great, the execution perfect but the tools you are using are just not suitable for the job. Say what you want but cooking a stir fry on an electric stove or induction stove will not give you the high heat that you require to brown those vegetables. The onions and peppers look more steamed than fried. But great recipe anyway!!

  5. I'm surprised about the prepping of the ground szechuan peppercorn. I was taught to lightly roast first, then pound out, then sift through a fine mesh strainer, discarding the husks. Also, you're not really going to get wok hay from an induction stove. I'd also suggest chopping your pixian bean paste since it usually comes with large pieces of beans. Both Kenji Lopez and Fuschia Dunlop suggest likewise. Gotta say…I had to rewind to that prepping of the red bell pepper (capsicum) a few times – that was like magic!

  6. SoW: "Put the veggies on top of the chicken so it doesn't burn"
    Me: Makes sense
    SoW: "Put the chicken on top of the chili so it doesn't burn"
    Me: Wut…?

  7. I just made this. 1st time making. And I have a real Thai street wok so can ramp up the proper heat to make such dishes.

    The Szechuan pepper corns have a wonderful mouth numbing effect but was not too hot.

    Really delicious. Thanks Jeremy

  8. I cooked this recipe and everyone loved it! Including me. I only added one mild jalapeño and 2 dried red peppers. Serve with white jasmine rice.

  9. Jeremy is awesome! He ordered from my mum’s business and I got to meet him in person, he’s really kind and kind of gives off the vibes of a professional chef! Thanks for being such an awesome teacher Jeremy!

Comments are closed.