- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 245 kcal
Quick summary
“Sichuan chicken is a striking recipe of Chinese cuisine defined by the numbness and citrus aroma of Sichuan pepper, combined with garlic, grated ginger, soy sauce, and sesame oil. The chicken cubes marinate for ten minutes to set the seasonings before searing over high heat. In the very hot skillet, the meat gains a golden color while the red peppers and onion maintain crispiness and freshness. Finished with chopped cilantro, it provides an aromatic dish yielding four servings.”
What you need to know
- Marinate the chicken for 10 minutes in soy sauce with sesame oil, garlic, and ginger for flavor penetration.
- Briefly frying the Sichuan pepper in hot oil over medium heat to extract its oils without burning.
- Keep the heat high when stir-frying the chicken and vegetables to cook quickly without releasing excess water.
Ingredients
Main
- 500g of chicken breast cut into cubes
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 2 tablespoons of Sichuan pepper
- 1 tablespoon of grated ginger
- 3 cloves garlic, minced
- 1 pimentão vermelho cortado em tiras
- 2 small onions cut into slices
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
Principal
- In a bowl, season the chicken cubes with soy sauce, sesame oil, ginger, garlic, salt, and black pepper. Let it marinate for 10 minutes.
- In a large skillet, heat a little olive oil over medium heat and add the Sichuan pepper, frying quickly.
- Add the marinated chicken and cook for about 5 minutes, stirring occasionally, until it begins to brown.
- Include the onions and bell pepper, sautéing for another 7 to 10 minutes, until the vegetables are soft.
- Check the seasoning and adjust as necessary. Cook for 2 more minutes to integrate the flavors.
- Turn off the heat and finish with chopped fresh cilantro.
- Serve hot, accompanied by white rice.
- Enjoy your Sichuan Chicken!
Chef's tips
- Slightly crush the Sichuan peppercorns in a mortar before going to the skillet to release the citrus aroma.
- Cut the bell pepper and onions into uniform strips so they sauté at the same rate as the chicken cubes.
- Let the skillet or wok pan heat up until it releases light smoke before adding the oil and meat.
Variations
- With peanuts: add two tablespoons of skinless roasted peanuts in the final stage of the stir-fry.
- With broccoli: add small bouquets of pre-steamed broccoli along with the red bell pepper.
- Sichuan with chard: add strips of fresh chard in the final minute of cooking to wilt slightly in the sauce.
Substitutions
- Sichuan pepper can be replaced by a mixture of ground black pepper with lemon zest and cayenne pepper.
- The chicken breast can be replaced by cubed boneless thighs or pork loin cut into thin strips.
- Toasted sesame oil can be replaced by regular sesame oil or peanut oil.
How to store
Store in an airtight container under refrigeration for up to 3 days. Reheat quickly in a very hot frying pan with a drizzle of water or in the microwave for 2 minutes so as not to soften the bell peppers.
Can it be frozen?
Do not freeze after cooking, as the peppers lose their crunchy texture. Raw marinated chicken can be frozen in an airtight container for up to 60 days at 18°C below zero.
What to serve with
Serve immediately over a portion of steamed white rice or aromatic jasmine rice. Neutral rice is fundamental to welcome the spicy sauce and balance the palate.
Frequently asked questions
Should the bell pepper be completely soft in the sauté?
Não. The Chinese stir-fry method seeks to keep the vegetables 'al dente', crunchy and bright, cooking for only 7 to 10 minutes to preserve the colors and vitamins of the vegetables.
What is Sichuan pepper and what sensation does it cause in the mouth?
Sichuan pepper is the dried peel of the fruit of an Asian ash species. It does not have the heat of common peppers; causes a slight numbness and tingling sensation on the lips and tongue with citrus notes.
Can I prepare this recipe without sesame oil?
Sesame oil gives toasted and oily notes characteristic of Chinese cuisine. If you do not have it, use regular vegetable oil and sprinkle toasted sesame seeds at the end.
How do you sauté in a regular skillet without releasing too much water?
Keep the pan on the highest flame of the stove and do not add all the ingredients at once if the pan is small. Intense heat evaporates moisture and caramelizes the meat cubes.
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