favorite
print
like
Serves
US | Metric
Ingredients
Garlic chilli sauce
  • 10 Red chillies
  • 3 tsps Garlic paste
  • 2 tbsps Rice vinegar
  • 1 tbsp Brown sugar
  • 1 tbsp Fish sauce
The actual dish...
  • 4 Chicken breasts
  • 1 White onion
  • 1 Bell pepper
  • 3 tbsps Garlic chilli sauce
  • 150 ml Light soy sauce
  • 2 tsps Ginger paste
  • 1 tsp Garlic paste
  • 2 tbsps Rice wine vinegar
  • 1 tbsp Chilli flakes
  • 1 tbsp Cornflour mixed with a little water
  • 2 Spring onions s
  • Sesame seeds
  • Ground sichuan pepper
Szechuan Chicken Szechuan Chicken
Szechuan Chicken

One of my favourite take out dishes and so easy to make in your own home

Prep 45 minutes
Total 45 minutes

First make the garlic chilli sauce by simply banging all the ingredients in a blender and giving it a whizz until smooth and saucy.


Next slice up the chicken into thin slices. Heat a wok with some oil and fry off the chicken until cooked through. Remove the chicken from the wok and add a little more oil. Chop the onion and pepper and add to the wok. Cook until softened then add the garlic and ginger paste and cook for a couple more minutes. Add the rest of the ingredients apart from the cornflour and spring onion and stir. Add in the cornflour and allow to thicken and reduce for a few minutes. Add ground sichuan pepper and salt to taste. Careful with the pepper its powerful stuff!


Finally, throw the chicken back in, heat and coat in the sauce then serve on top of rice with spring onion and sesame garnish.

Szechuan Chicken Szechuan Chicken
Szechuan Chicken

One of my favourite take out dishes and so easy to make in your own home

favorite
print
like
Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
Garlic chilli sauce
  • 10 Red chillies
  • 3 tsps Garlic paste
  • 2 tbsps Rice vinegar
  • 1 tbsp Brown sugar
  • 1 tbsp Fish sauce
The actual dish...
  • 4 Chicken breasts
  • 1 White onion
  • 1 Bell pepper
  • 3 tbsps Garlic chilli sauce
  • 150 ml Light soy sauce
  • 2 tsps Ginger paste
  • 1 tsp Garlic paste
  • 2 tbsps Rice wine vinegar
  • 1 tbsp Chilli flakes
  • 1 tbsp Cornflour mixed with a little water
  • 2 Spring onions s
  • Sesame seeds
  • Ground sichuan pepper

First make the garlic chilli sauce by simply banging all the ingredients in a blender and giving it a whizz until smooth and saucy.


Next slice up the chicken into thin slices. Heat a wok with some oil and fry off the chicken until cooked through. Remove the chicken from the wok and add a little more oil. Chop the onion and pepper and add to the wok. Cook until softened then add the garlic and ginger paste and cook for a couple more minutes. Add the rest of the ingredients apart from the cornflour and spring onion and stir. Add in the cornflour and allow to thicken and reduce for a few minutes. Add ground sichuan pepper and salt to taste. Careful with the pepper its powerful stuff!


Finally, throw the chicken back in, heat and coat in the sauce then serve on top of rice with spring onion and sesame garnish.