Stir fried Sichuan chicken recipe
A wonderful Chinese chicken and rice recipe, which comes flecked with cashew nuts, chilli and garlic, and drizzled in a chilli bean sauce.
If the sauce is too thick, add a dash of hot water to the wok whilst cooking the meat through. If too thin, use corn flour paste to thicken.
Ingredients
- 200 g chicken thigh
- 2 cloves garlic
- 1 tsp Sichuan peppercorns
- 1 Birdseye chilli
- 1 pinch salt
- 1 onion
- 2 spring onions
- 100 g cashew nuts
- 7.1 oz chicken thigh
- 2 cloves garlic
- 1 tsp Sichuan peppercorns
- 1 Birdseye chilli
- 1 pinch salt
- 1 onion
- 2 spring onions
- 3.5 oz cashew nuts
- 7.1 oz chicken thigh
- 2 cloves garlic
- 1 tsp Sichuan peppercorns
- 1 Birdseye chilli
- 1 pinch salt
- 1 onion
- 2 spring onions
- 3.5 oz cashew nuts
- 1 dash sesame oil
- 1 tsp sugar
- 1 pinch Chinese 5 spice
- 2 tbsp light soy sauce
- 1 tbsp corn flour
- 1 dash sesame oil
- 1 tsp sugar
- 1 pinch Chinese 5 spice
- 2 tbsp light soy sauce
- 1 tbsp corn flour
- 1 dash sesame oil
- 1 tsp sugar
- 1 pinch Chinese 5 spice
- 2 tbsp light soy sauce
- 1 tbsp corn flour
- 1 tsp chilli bean paste / chilli paste
- 1 tbsp hoisin sauce
- 1 tbsp light soy sauce
- 1 -2 capfuls rice wine
- 1 tsp chilli bean paste / chilli paste
- 1 tbsp hoisin sauce
- 1 tbsp light soy sauce
- 1 -2 capfuls rice wine
- 1 tsp chilli bean paste / chilli paste
- 1 tbsp hoisin sauce
- 1 tbsp light soy sauce
- 1 -2 capfuls rice wine
Details
- Cuisine: Chinese
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Cut the chicken into large dice and place in a medium sized prep bowl. Finely chop the garlic and chilli and place in separate prep bowls.
- Dice the onion and place in a prep bowl. Throw all the marinade seasoning into the meat bowl and massage well ensuring you add the corn flour last.
- Finely slice the spring onion and place in a small prep bowl.
- Heat 2 tablespoons vegetable oil in a wok to high heat. Once smoking hot, add the onions and stir-fry for 2 minutes.
- Push the onions to the side of the wok and add an extra tbsp vegetable oil to the centre of the wok.
- Bring oil to a high heat and add the crushed pepper corns, garlic and chicken. Stir-fry until chicken is golden brown.
- Add the cashew nuts to the wok and stir fry for a further 2 minutes. Now add the chillies along with all `The Sauce' ingredients to the wok. Continue to stir-fry on a high heat.
- Add the spring onion and a drop of sesame oil to finish.
Recipe from The School of Wok (follow them on Twitter - @schoolofwok)
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