Sichuan-Style Chili Chicken Rice Bowl recipe - ingredients, nutrition and when to eat it
This Sichuan-style chili chicken rice bowl is made with chicken, chilies, and Sichuan peppercorns stir-fried and served over rice.
This Sichuan-style chili chicken rice bowl is made with chicken, chilies, and Sichuan peppercorns stir-fried and served over rice. The chilies bring a sharp heat, while the Sichuan peppercorns add a fragrant, tingling kick. It makes a hearty lunch or dinner.
Chinese · 25 minutes to cook
Tips: Dried chilies and Sichuan peppercorns release their aroma quickly, so stir-fry them briefly to keep them from burning.
Tips: For a more intense tingle, lightly crush the Sichuan peppercorns before adding them. To make it less spicy, use half as many dried chilies.
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Ingredients (1 serving)
- Rice (white) — 1 bowl
- Chicken thigh — 120 g
- Dried chilies — 2 pc
- Sichuan peppercorns — 0.5 tsp
- Scallion — 0.3 stalk
- Garlic — 1 clove
- Soy sauce — 1 Tbsp
- Shaoxing wine — 1 Tbsp
- Cornstarch — 1 tsp
- Cooking oil — 1 Tbsp
- Sugar — 0.5 tsp
- Water — 2 Tbsp