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Sichuan Three Pepper Chicken
  • Sichuan Three Pepper Chicken
  • Sichuan Three Pepper Chicken
Sichuan Three Pepper Chicken

Sichuan Three Pepper Chicken

This is a spicy stir-fry from Sichuan province that celebrates peppers in 3 different formats - fresh peppers and chillies, dried chilli in our LA JIAO BLEND and fragrant Sichuan pepper in our MA LA BLEND. The combination works really well together and you can increase the heat even more if you add a spoonful of Sichuan chilli-bean paste (sometimes labelled as doubanjiang) in place of 1 tbsp soy sauce, but the dish works perfectly well without!

To make this recipe, you'll need:

BADIAN BLEND: ½ tsp

LA JIAO BLEND: 1 tsp

MA LA BLEND: 1 ½ tsp

ZHIMA BLEND: tsp

Need the blends?

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Description
More Info

Book: How to Be a Noodle Legend

Page number: 150

Effort: Medium effort

Serves: 4

Prep: 25 mins

Cook: 20 mins

Origin: China
Shopping List

  • 500g diced chicken (thighs are best)
  • 1 bunch of spring onions - white parts thinly sliced, green parts cut into 3cm lengths
  • 2 peppers (any colour) - cut into bite-size pieces
  • 3 chillies (any colour) - deseeded and cut into small bite-size pieces
  • 3 cloves of garlic - finely grated or crushed
  • Fresh ginger - finely grated or chopped to make 2 tsp
  • 2 tbsp soy sauce (any type) or use 1 tbsp chilli-bean paste (doubanjiang) in place of 1 tbsp soy sauce
  • 1 tbsp vinegar (rice, white wine or cider vinegar is best)
  • 1 tsp sugar
  • 1 tbsp cornflour
  • 1 tbsp sesame oil (optional)
Blends Needed

BADIAN BLEND: ½ tsp

LA JIAO BLEND: 1 tsp

MA LA BLEND: 1 ½ tsp

ZHIMA BLEND: tsp
Goes Great With
Also Works a Treat With
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C
Catherine Morrison

Delicious mid week meal!

Catherine Morrison review photo

This looks fab, Catherine - love the pop of colour from the veg!

C
Catherine Morrison

This was so tasty, had it with egg fried rice and hand torn cabbage

S
Spicery Customer

Yum! This plus sesame cucumber salad plus brown rice…. Already planning to make this again.