Intimidated by spice? This honey sesame chicken is reassuringly sweet and there’s no marinade time. relieved exhale
Chicken Szechuan style
Szechuan cuisine is famed for its bold and pungent flavours. Dishes tend to be chilli-heavy and pepper-laden making them a taste sensation! This Chinese chicken recipe leans into it with whole dried chillies and ground Szechuan peppercorns. All sounding a bit too inferno? Breathe! Let me talk you through how this Szechuan chicken is also suitable for more reserved palates. First, chillies. This recipe calls for 3 whole dried chillies. You can use 2. Or 1. Also, leaving the chillies whole means the seeds (the spiciest part) are left safely encased and obviously avoidable. Just pick them out of the finished dish and leave them to one side. Second, Szechuan peppercorns. Contrary to popular belief, they’re not hot. These little red and green berries are aromatically citrusy and a touch floral. Their magic lies in their ability to numb the tongue, which is where they are misunderstood. There’s a little tongue-tingling, then it disappears. Like magic! I’ve stayed true to the traditional Szechuan chicken recipe using onion, red pepper, garlic and green onions in the stir fry. Some recipes will include peanuts (or cashews) and I am here for that! They compliment the toasted sesame notes and provide crunch. Don’t skip the nuts. Unless you are allergic, in which case you definitely should.
Serving suggestions
Chicken Szechuan style is a recipe that plays to the senses. Yes, it is spicy, but the appeal lies in the crazy vibrations from the peppercorns! To best experience this strangely enjoyable sensation, I pair back the sides: a simple plain white rice will do. If an assault on the tongue is what you’re craving though, pair your spicy chicken with tangy kimchi fried rice or kimchi noodles. Or to dampen the fire, a soothing coconut rice. Noodle folk, go for miso noodles with tenderstem broccoli. It’s a delicately flavoured dish and comes with bonus greens. Personally, I need a heap of vegetables with everything, so my wok is on double duty this dinner time with speedy sesame shrimp stir fry. Brimming with bean sprouts, snow peas, baby corn and green peas it is packing some nutrients! And comes with bonus shrimp.
Storage and leftovers
Any dish with a dash of chilli is going to intensify overnight and this spicy chicken recipe is no different. It will keep in an airtight container in the fridge for 3-4 days and come back supercharged! Reheat on the hob with a little splash of water- it’s not a saucy one, remember? Or cover with foil and heat in the oven. Or just eat it cold from the bowl. Is anyone even looking?
More stir fry recipes to try
Mongolian Beef Chilli Salmon Mee Goreng Filipino Noodles with Pork and Shrimp (Pancit) Easy Dan Dan Noodles (Sichuan Flavours at Home)
