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Sichuan chicken stir-fry
Sichuan chicken stir-fry
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Prep Time:
20 minutes
Cook Time:
16 minutes
Total Time:
36 minutes
Sichuan-style spicy kung pao dish with peanuts for crunch.
Ingredients:
  • 86.63 gm soy sauce
  • 62.50 ml shao hsing (Chinese cooking wine)
  • 10.00 gm cornflour
  • 500g chicken breast fillets, thinly sliced
  • 36.80 gm vegetable oil
  • 1 brown onion, cut into thin wedges
  • 2 large dried chillies
  • 2 tsp Sichuan peppercorns (see note)
  • 2 garlic cloves, finely chopped
  • 400g broccoli, cut into small florets
  • 1 tsp sesame oil
  • Steamed jasmine rice, to serve
Instructions:
  • In a bowl, blend soy sauce, shao hsing, and cornflour until smooth. Put chicken in a glass or ceramic dish, pour in half of the sauce, and mix well. Cover the dish with plastic wrap and refrigerate for 30 minutes, if possible.
  • Preheat the wok over high heat. Add 2 teaspoons of oil and swirl to coat. Stir-fry a third of the chicken for 2 to 3 minutes until browned and cooked through. Transfer to a bowl and cover to keep warm. Repeat the process with the remaining chicken in two batches.
  • Heat the remaining oil in a wok over high heat until hot. Add onion and stir-fry for 2 minutes until softened. Toss in chilli, peppercorns, and garlic, and stir-fry for 1 to 2 minutes until fragrant. Finally, add broccoli and stir-fry for 2 minutes until tender.
  • Add the chicken back to the wok with the remaining sauce mixture and stir-fry for 1 to 2 minutes until heated through. Finish with a drizzle of sesame oil and serve alongside rice.

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