Chicken sauteed with Sichuan pepper

Chicken sauteed with Sichuan pepper

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A tasty and exotic recipe to enjoy with your family. To be served with plain rice for a balanced meal.


For 4 people

  • 500 g chicken (cutlets or thighs without the skin)
  • 1 C. coffee of Sichuan pepper
  • 2 small red peppers
  • 2 new onions
  • 2 cm fresh ginger
  • 1 clove of garlic
  • 1 pinch of powdered sugar
  • 2 tbsp. tablespoon of sunflower oil or corn
  • 2 tbsp. coffee with sesame oil
  • 4 c. Served Suzi Wan® Soy Sauce
  • 4 sprigs of coriander


Cut the chicken into cubes, mix with 2 tbsp. soy sauce and marinate in a cool place for at least 30 minutes.

Finely chop red chillies and new onions. Chill out the coriander.

Chop garlic and ginger.

Heat 1 tbsp. in sunflower oil or corn in a wok, fry the chicken over high heat stirring regularly, remove and reserve.

Pour some oil, fry the red peppers and Sichuan pepper until they change color slightly.

Add the chicken, garlic and ginger, continue cooking for 1 min. Season with remaining soy sauce and sugar.

Add the new onion, coriander leaves and sesame oil.

Serve with plain rice.

Photo: Suzi Wan