Szechuan pepper chicken with tomato chilli jam
Cooking time
Cook: 50 mins Ready in 50 minsSkill level
EasyServings
Serves 25Everyone loves finger food on a stick. These dinky chicken bites are sure to disappear in seconds
Nutrition and extra info
Additional info
- Easily doubled / halved
Nutrition info
Nutrition per serving
- kcalories
- 63
- protein
- 4.3g
- carbs
- 7.4g
- fat
- 2g
- saturates
- 0.3g
- fibre
- 0.1g
- sugar
- -
- salt
- 0.25g
Ingredients
- 3 boneless and skinless chicken breasts
- 1 tsp Szechuan pepper
- ½ tsp sea salt
- 2 tbsp sesame oil, plus a little extra for frying
Tomato chilli jam
- 250g ripe tomatoes, roughly chopped
- 2 thumb-sized red chillies, seeded and roughly chopped
- 2 garlic cloves, peeled
- 30g raisins
- 2cm piece ginger, peeled and roughly chopped
- 150g soft brown sugar
- 1 tbsp fish sauce
- 50ml red wine vinegar
Buy Ingredients
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
Method
- For the jam, process the tomatoes, chilli, garlic, raisins and ginger to a purée. Pour into a pan, add the sugar, fish sauce and vinegar. Simmer for 30 minutes until thick. Cool.
- Cut the chicken into 3-4cm pieces. Grind the Szechuan pepper and salt coarsely – you can do it in a pepper mill. Add to the chicken with the sesame oil and mix.
- Heat a non-stick pan with a little sesame oil until very hot. Sear the chicken on all sides until cooked through.
- Push a skewer into each piece. Serve with chilli jam.
Recipe from olive magazine, December 2006
Comments, questions and tips
Sign in or create your My Good Food account to join the discussion.
Comments
Show comments
Done these yesterday for a dinner party, used the thai 7 spice and also done it with prawns. everyone loved it and of course as people have commented before "its all about the jam" ended up trying to find anything we could (carrot sticks, celery, pitta ) to dunk in the jam at the end of the night lol. doubled the quantity but wish i made even more