Tingly Szechuan Chicken 

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.