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Spicy Sichuan chicken

Mar 12, 2013   //   by . Recipe section Recipes  //  No Comments

This is a little bit spicy, but predominantly it is just tasty. A classic dish.

Spicy Sichuan chicken

sichuan chicken

By Julie Published: March 12, 2013

  • Makes: 2 Servings
  • Prep: 10 mins
  • Cook: 10 mins
  • Ready In: 50 mins

This is a little bit spicy, but predominantly it is just tasty. A classic dish.

Ingredients

Instructions

  1. Tip the cornflour into a bowl, add 1 tbsp of the Chinese rice wine, and 2 tbsp of the light soy sauce, add the chicken and mix well. Cover and allow to marinate, overnight if you can.
  2. Heat 2 tbsp of oil in a wok, over a medium to high heat, once hot, add the chicken and stir fry for about 4 mins. Remove the chicken and set aside on a plate for now.
  3. Now add the dry chillies, and stir fry for 1 minute before adding the peppercorns, garlic and spring onions. Stir fry for a further minute, being careful not to burn the spices. Now add the chicken back to the wok and stir fry for another minute, pour in the water, the remaining Chinese rice wine, and light and dark soy sauce. Bring to the boil and simmer for a minute. Add the sesame oil and nuts, heat through, sprinkle with coriander and serve. Perfect with some boiled rice.

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Spicy Sichuan chicken 5 out of 5 based on 2 ratings.

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