Chicken and Poultry
Tingly Szechuan Chicken
The heavenly marriage of Szechuan chilli, Szechuan peppercorns, sweet tomato, black vinegar and succulent chicken promises to be a tongue-tingling flavour explosion of heat and spice.
Ingredients
Tips and Inspiration
The spicy-sweet flavours of this bold dish make for such a memorable meal. The signature mouth-numbing sensation from the Szechuan peppercorns – known in China as ‘mala’ – alongside the punchy chilli and tang of tomato creates the characteristic tingle that Szechuan cuisine is known and loved for. Venture out of your comfort zone and include this dish in your weekly rotation!
Method
Step one
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.
Step two
Add the chicken and brown lightly for a few minutes, then add in the base sauce and leave to simmer for 1-2 minutes.
Step three
Add the diced pepper, then stir in the main sauce and simmer for 4-5 minutes until the chicken is cooked through.
Step four
Serve with rice and garnish with the sesame seeds, spring onion and chilli for that extra flourish. Remove the whole spices before serving.
Please ensure food is cooked through and piping hot before serving.
Made with our delicious Szechuan
This tantalising and mouth watering Szechuan sauce is delicious with chicken, seafood or vegetables.
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