Szechuan Chicken

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This is a really simple recipe that is designed for our camp kitchen when we travel as a family. It is very scaleable and is designed to be flexible in how it is put together. Our course, it’s simplicity makes it suited to groups of different sizes also.

Szechuan Chicken

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Servings 5 people


BBQ / Hot Plate

  • 2 tbsp olive oil extra virgin
  • 2 chicken breast fillets sliced into strips
  • 1 red capsicum large, sliced into strips
  • 1 clove garlic finely diced
  • 100 grams snow peas topped and tailed
  • 1 cup bean shoots
  • 1 small tin bamboo shoots


  • 1 tablespoon Szechuan Stir Fry spice mix available from Gourmet Morsels
  • 0.5 vegetable stock cube usually to make 250ml (check quantity by brand)
  • 1 tin diced tomatoes
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 420 grams peas tinned (or 500g frozen)

Starch Group

  • 1.5 cups rice
  • 3 cups water


  • On a hot grill plate fry off the chicken with a tablespoon of oil, store in a container to keep warm.
  • In a pot, add all the pot ingredients and bring to a simmer.
  • In a second pot, cook the rice, lid loosely on, until almost dry and then take off heat to complete cooking by absorption.
  • On the hot grill plate, then fry off each of the other vegetables with the second tablespoon of oil.
Tried this recipe?Let us know how it was!

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