A Glug of Oil

Browse hundreds of delicious recipes, tips and lifestyle

Szechuan Stir-fry - Jamie Oliver

This Jamie Oliver recipe for Szechuan Stir-fry with Jasmine Rice is quick and very so easy to make and it's certainly tasty.

Szechuan Stir-fry with Jasmine Rice This post may contain affiliate links, as an Amazon Associate, I earn a small commission from qualifying purchases but of course, at no extra cost to you.

Szechuan Stir-fry

Although despite the use of both dried chillies and Szechuan peppercorns, I'd say it isn't really very spicy, so next time I'll be adding more peppercorns than he used and that'll fix it!

I found the recipe from the Jamie Oliver recipe app so I don't think it's in any of his books, I've certainly never come across it anyway.

Give this a try and I'm sure you will love it as much as we did. You will need a good wok I used my Stellar 3000 Wok.

You will need Szechuan peppercorns for this, nothing else compares to their taste. Sometimes as in this picture you'll notice the spelling is different, but Sichuan peppercorns are the same thing.

Top Tip!

It's important that before using you bash these up with a pestle and mortar or you'll take a tooth out!

Plus you'll need whole dried red chillies.

To find more Chinese recipes scroll to the bottom of this post and select Chinese recipes from the tag cloud. Or if it's Jamie Oliver recipes in particular then select Jamie Oliver!Find a recipe on A Glug of Oil blog

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Yield: 2
Author: Jan Bennett
Szechuan Stir-fry with Jasmine Rice

Szechuan Stir-fry with Jasmine Rice

The number of dried chillies listed and Szechuan are as Jamie's original recipe. Next time, I will add more as we didn't find it very spicy, so I'll be using a good tablespoon of Szechuan peppercorns and 3 dried red chillies.
Prep time: 10 MinCook time: 6 MinTotal time: 16 Min


  • a very small bunch fresh coriander - leaves picked and put to one side - stalks finely chopped
  • 2 cm fresh ginger - peeled and sliced into matchsticks
  • 2 fat cloves garlic - thinly sliced
  • ½ of a medium red pepper - deseeded and finely sliced
  • 4 spring onions - trimmed and sliced
  • a small handful of peanuts
  • 2 large boneless skinless chicken fillets - sliced into thinnish strips
  • a splash of soy sauce
  • 1 teaspoon of cornflour
  • ½ a teaspoon of Szechuan peppercorns (more if you like a bit of heat see my note above)
  • 2 whole dried red chillies
  • sea salt
  • sweet chilli sauce
  • vegetable oil for stir-frying


  1. Slice the chicken fillets into strips and pop them into a bowl along with a splash of soy sauce to marinade.
  2. Meanwhile, heat up your wok and toast the peanuts for a few seconds, keeping them moving so they don't burn. Put on a plate to one side for later.
  3. Bash up the dried chillies and the Szechuan peppercorns in a pestle and mortar. If you don't do this, you'll take a tooth out as the peppercorns are really hard!
  4. Return the wok to the heat and add a splash of vegetable oil. Add the chicken strips and season with a tiny amount of salt.
  5. Now add the bashed up dried chilli and Szechuan peppercorns and stir-fry quickly until the chicken starts to turn golden. 
  6. Throw in the garlic and ginger and stir-fry for a few seconds. 
  7. Then add in the chopped coriander stalks, spring onion and red pepper slices. Keep stir-frying until the chicken is cooked through.
  8. Add the cornflour and sweet chilli sauce along with a splash of soy sauce. 
  9. Toss everything together and give a final stir and it's time to plate up!
  10. Spoon the stir-fry over some cooked Jasmine rice, top with the toasted peanuts and the coriander leaves.
  11. Now all that's left to do is eat!
Did you make this recipe?
Tag @aglugofoil on instagram and hashtag it #glugofoil
Created using The Recipes Generator

No comments

Post a Comment

I love to hear from everyone so thanks for taking the time to comment. Please note comments containing links will NOT be published.