No image available
Member recipe

Numtung Chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 4

Numtung Chicken

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.


  • 2 teaspoons Szechuan peppercorns
  • 2 tablespoons soy sauce
  • 2 tablespoons Chinese cooking wine or sherry
  • 3 chicken breast fillets, trimmed and cut into thin strips
  • 2 tablespoons peanut oil
  • 2 teaspoons cornflour
  • 1 red capsicum, seeded and thinly sliced
  • 1 carrot, sliced diagonally
  • 2 teaspoons white vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon dried chilli flakes
  • 2 green onions, sliced diagonally


    1. Heat a small frying pan over medium heat. Add the peppercorns and dried chilli flakes and dry fry for 1 minute or until fragrant. Remove from heat and place in a mortar and pestle or spice grinder. Add a pinch of salt and grind until it forms the consistency of finely cracked black pepper. Set aside until needed.
    2. Place the soy sauce, Chinese cooking wine and chicken in a non-metallic bowl. Cover and refrigerate for 15 minutes to marinate.
    3. Heat half the peanut oil in a wok or large non-stick frying pan. Drain the chicken from the marinade and reserve the marinade. Cook chicken, in batches, for 3 minutes or until browned. Remove from heat and keep warm.
    4. Combine the cornflour and 2 tablespoons of water and whisk until it forms a smooth consistency. Set aside until needed.
    5. Heat the remaining peanut oil in the wok. Add the capsicum and carrot and cook for 3 minutes or until tender. Return the chicken and any cooking juices to the wok, along with the reserved marinade, cornflour mixture, vinegar, sugar, chilli and ground peppercorn spice mix. Cook for another 3 minutes, then toss through the green onions. Serve immediately with rice or noodles.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.