Delicious mouthfulls of spicy chicken and peppers
This Sichuan dish is full of flavour and is very easy to put together, making for a quick mid-week dinner.
Servings
2
Prep time:
10min
Cook time:
20min
Difficulty:
Easy
Ingredients
- 400g chicken thighs (boneless if possible)
- 200g romano peppers
- 6 red dried chillies
- 5 spring onions
- 3 garlic cloves
- 2 thumb-sized pieces of ginger
- 2tbsp vegetable oil
- 1tbsp chili oil
- 1tbsp sichuan peppercorns
- 1tbsp Doubanjiang (Sichuan chili bean paste)
- 1/2tsp dark soy sauce
- 1tsp sugar
- 1tsp salt
- 1 cup of rice (to serve)
We used romano peppers in this dish- but you can also use bell peppers.
Serve this with rice or alongside other dishes such as gunpowder chicken, pork belly, or a simple cabbage stir fry with shrimps.
This dish is quite spicy- feel free to use more or less chili oil, chili peppers or Doubanjiang as per your preferences.
Step by Step Instructions
Step 1
First, prepare the chicken- cut into bite-sized pieces (keeping the skin on) and set aside.
Step 2
Next, prepare the ingredients: peel and slice the garlic and ginger, slice the spring onion, and cut the peppers into chunks. Slice the chili peppers in half and remove the seeds.
Step 3
Season the wok, then add the vegetable oil. Once hot, add the chicken pieces and cook on high heat for around 4 minutes, stirring occasionally until the chicken becomes golden.
If serving with rice, start cooking the rice now as per instructions.
Step 4
Add the sichuan peppercorns and the dried peppers to the wok, and cook for a further 2 minutes, whilst continuing to stir.
Step 5
Next, add the Doubanjiang and the soy sauce, mix everything well together and keep cooking for a further few minutes.
Step 6
Add the garlic, ginger, spring onions and peppers to the wok, then add the salt and sugar, mix everything and cook for a further 5 minutes to infuse the flavours together.
Step 7
Just before serving, drizzle over some chili oil to taste, and the dish is now ready to serve. Enjoy!
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