Quick Sichuan Pepper Chicken

Sichuan pepper is one of those ingredients that surprises people. It isn't a chilli at all. The little husks come from a prickly ash tree, and they give a tingly, numbing buzz rather than straight heat. That's why the recipe asks you to soak the pepper in lemon juice first. The citrus lifts the floral, slightly citrusy notes out of the husks, and by the end the drizzle over the top carries a bright, clean edge that cuts through the richer sesame and five spice.

Chicken breast is lean and cooks in minutes, which makes it a good match for a stir fry you can get on the table after a long day. A few tips from my own kitchen: get the pan properly hot before the strips go in, and resist stirring them for the first minute or so. You want a little colour on the outside, not pale grey chicken sitting in its own juices. Cut the strips roughly the same thickness so they finish together.

The aromatics do most of the work here. Fresh ginger and garlic go in with the sliced chilli, and the spring onions only get a short stir so they keep some bite. Five spice is strong, so the heaped teaspoon is plenty. The tomato puree looks odd in a Chinese-style dish, but it adds body and a gentle sweetness that rounds everything off, and the splash of water at the end turns it into a glossy coating rather than a dry crust.

If you have leftovers, let them cool, then keep them in a sealed container in the fridge for up to two days. They reheat well in a hot pan with a spoonful of water, though the sesame seeds will soften a little. Cold, the chicken makes a decent lunch wrapped in a lettuce leaf with some cucumber.

For serving, plain steamed rice is the obvious partner and soaks up the sauce nicely. If you want something to go alongside that feels a bit more special, a bowl of Beef Noodles with Ginger and Greens works well on the same table, since both share the ginger and greens theme. For a crisp, cooling contrast, Crispy Sesame Salmon with Green Bean Salad is another good companion, with its sesame and fresh beans balancing the chilli.