Stir fried Sichuan chicken recipe

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
For the marinade
  • 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
For the sauce
  • 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

  1. 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.
  2. 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.
  3. Finely slice the spring onion and place in a small prep bowl.
  4. Heat 2 tablespoons vegetable oil in a wok to high heat. Once smoking hot, add the onions and stir-fry for 2 minutes.
  5. Push the onions to the side of the wok and add an extra tbsp vegetable oil to the centre of the wok.
  6. Bring oil to a high heat and add the crushed pepper corns, garlic and chicken. Stir-fry until chicken is golden brown.
  7. 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.
  8. 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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