Szechuan Chicken
3 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp oil
- 600g chicken thigh fillets, chopped into cubes
- 1 red onion, chopped into cubes
- 1 green pepper, chopped into cubes
- 10g garlic, puree or very finely chopped
- 10g ginger, puree or very finely chopped
- 1 red chilli, chopped
- 1 green chilli, chopped
- 1 tbsp Szechuan peppercorns
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp honey
- 1 tbsp oyster sauce
Method
- Grab your wok and crank up the heat. Add the oil and toss in the chicken cubes. Stir-fry for a few minutes until they’re cooked through and looking golden. Remove the chicken and set it aside (no sneaky bites... yet).
- In the same pan, throw in the chopped red onion and green pepper. Fry for a couple of minutes until they’re softened but still have some crunch. Nobody likes soggy veg.
- Add the garlic, ginger, chillis, and Szechuan peppercorns. Stir-fry for another minute, letting those flavours explode. You’ll know it’s working when your kitchen starts smelling like a spicy paradise.
- Chuck the chicken back into the pan. Add the light soy, dark soy, honey, and oyster sauce. Stir it all together until everything is beautifully coated in a glossy, spicy glaze. It should be sizzling and looking irresistible.
- Plate your masterpiece and dig in. You’ll probably want seconds—just saying.