adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Szechuan chicken
Szechuan chicken
0 Likes
Prep Time:
12 minutes
Cook Time:
15 minutes
Total Time:
27 minutes
Ingredients:
  • 2 tsp Szechuan peppercorns
  • 42.00 gm soy sauce
  • 40.00 ml Chinese cooking wine or sherry
  • 3 chicken breast fillets, trimmed and cut into thin strips
  • 36.40 gm peanut oil
  • 5.00 gm cornflour
  • 1 red capsicum, seeded and thinly sliced
  • 1 carrot, sliced diagonally
  • 2 tsp white vinegar
  • 9.00 gm sugar
  • 20.80 gm chilli sauce
  • 2 green onions, sliced diagonally
Instructions:
  • 1. Preheat a small frying pan over medium heat, then toast the peppercorns for 1 minute until fragrant. Transfer to a mortar and pestle or spice grinder. Season with a pinch of salt and grind to achieve a finely cracked black pepper consistency. Reserve for later use.
  • Combine the soy sauce, Chinese cooking wine, and chicken in a non-metallic bowl. Chill in the refrigerator for 15 minutes to let the flavors develop.
  • In a wok or large non-stick frying pan, heat half of the peanut oil. Drain the chicken from the marinade, reserving it. Cook the chicken in batches for 3 minutes or until browned. Set aside and keep warm.
  • Whisk together the cornflour and water until smooth. Set aside for later use.
  • Heat the remaining peanut oil in the wok until sizzling. Stir in the capsicum and carrot; sauté until tender. Add back the chicken and juices, reserved marinade, cornflour, vinegar, sugar, chilli sauce, and ground peppercorns. Cook for 3 minutes more, then mix in the green onions. Enjoy with rice or noodles right away.

Similar Recipes