Tingly Szechuan Chicken
Tingly Szechuan Chicken
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- 1 pack of The Spice Tailor Fiery Szechuan Sauce
- 1 tbsp. vegetable oil
- ½ medium onion, diced
- 250g chicken breast, diced
- ½ red pepper, diced
To garnish (optional)-
- 2 tsp. sesame seeds
- 2 spring onions, sliced
- 1 red chilli, thinly sliced
- To prepare this Szechuan chicken dish, place a pan over a medium high heat and add a tbsp. of vegetable oil along with the spices from the spice sachet. Cook for 20 seconds before adding in the diced onion and cooking for 1 minute more.
- Add the chicken and brown lightly for a few minutes, then add in the base sauce and leave to simmer for 1-2 minutes.
- Add the diced pepper, then stir in the main sauce and simmer for 4-5 minutes until the chicken is cooked through.
- Serve with rice and garnish with the sesame seeds, spring onion and chilli for that extra flourish. Remove the whole spices before serving.
- 1 pack of The Spice Tailor Fiery Szechuan Sauce
- 1 tbsp. vegetable oil
- ½ medium onion, diced
- 250g chicken breast, diced
- ½ red pepper, diced
To garnish (optional)-
- 2 tsp. sesame seeds
- 2 spring onions, sliced
- 1 red chilli, thinly sliced
- To prepare this Szechuan chicken dish, place a pan over a medium high heat and add a tbsp. of vegetable oil along with the spices from the spice sachet. Cook for 20 seconds before adding in the diced onion and cooking for 1 minute more.
- Add the chicken and brown lightly for a few minutes, then add in the base sauce and leave to simmer for 1-2 minutes.
- Add the diced pepper, then stir in the main sauce and simmer for 4-5 minutes until the chicken is cooked through.
- Serve with rice and garnish with the sesame seeds, spring onion and chilli for that extra flourish. Remove the whole spices before serving.
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The balanced combination of Szechuan chilli, black vinegar, soybean, tomato, and sugar will leave you salivating in a sensational flavour explosion of tongue-tingling heat and spice. This is followed by what is known in China as ‘mala’ - a pleasant mouth-numbing feeling from the Szechuan peppercorns - resulting in a memorable dish you’ll be coming back to time and time again.
Famed for its bold flavours, liberal use of chilli and unique Szechuan peppercorn, the Sichuan province of Southwestern China is where this dish originates from. In our rendition of Szechuan sauce, that characteristic zingy tingling shines through to delightfully mouthwatering effects.
