Szechuan pepper chicken with tomato chilli jam

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Results 21-32

• SirCrouton

  26 December 2011

  SirCrouton rated and commented on this recipe

  

  5 stars, if just for the jam

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• Aileen

  31 December 2011

  Aileen rated and commented on this recipe

  

  Excellent easy and tasty starter.

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• Bianca

  31 January 2012

  Bianca rated and commented on this recipe

  

  Does anyone know how long it keeps? I would like to triple the portion but want to make sure it lasts long enough.

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• Hellie67

  10 March 2012

  Hellie67 rated and commented on this recipe

  

  Easy to make, and guests really enjoyed. Will definitely make again

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• ariane

  14 April 2012

  ariane commented on this recipe

  What do they mean by "fish sauce". Oyster sauce? Or white sauce you pour over fish? Or...something entirely different.

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• johnboy

  14 April 2012

  johnboy commented on this recipe

  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

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• Red

  15 August 2012

  Red rated and commented on this recipe

  

  I love that jam..

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• Marcelo

  22 November 2012

  Marcelo rated and commented on this recipe

  

  The picture shows there are some dried green spices sprinkled on chicken. Could you, please, tell me what it is?

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• ANGEL290385

  21 January 2013

  ANGEL290385 rated this recipe

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• Bowdenei

  04 February 2013

  Bowdenei commented on this recipe

  I made this before but found the Sichuan pepper to have too many hard pieces in it, when its ground in its dispenser. So having just returned from Sichuan on a trip I brought ground Sichuan pepper back with me and can't wait to try it with that instead. Will get back with the results

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• Tracey

  10 March 2013

  Tracey rated and commented on this recipe

  

  The chilli jam was amazing! We had loads left over, it was particularly good with chunks of cheddar cheese.

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• ashpb123

  06 April 2013

  ashpb123 rated this recipe

  

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Ingredients

• 3 boneless and skinless chicken breasts
• 1 tsp Szechuan peppers
• 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

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Difficulty and servings

Serves 25

Preparation and cooking times

Cook 50 mins

Ingredients

• 3 boneless and skinless chicken breasts
• 1 tsp Szechuan peppers
• 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

Per serving

63 kcalories, protein 4.3g, carbohydrate 7.4g, fat 2.0 g, saturated fat 0.3g, fibre 0.1g, salt 0.25 g

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