Spicy Sichuan Chicken
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 2 chicken breasts
- 1 teaspoon ginger
- 3 tablespoons soy sauce
- 2 tablespoons oil
- 1 carrot
- 1⁄2 pepper
- 75 g sugarsnap peas
- 4 spring onions
- 50 g bean sprouts
- 100 g peanuts
- 2 chilies
- 1⁄2 teaspoon sugar
- 1 tablespoon vinegar
directions
- Whisk the ginger and soy sauce, pour over the chicken to coat every piece. Chill for at least 1 hour.
- Heat 1/2tbsp oil in a wok or deep frying pan. Stirfry the nuts over a high heat for 1 minute or until golden. Drain from the pan with a slotted spoon. Set aside.
- Lower the heat to medium-high and add 1tbsp of oil. Add the chicken and marinade and stirfry for 3 minutes. Drain the chicken and set aside.
- Add the remaining oil to the pan. Stir fry the carrot and pepper for 2 minutes. Add the sugarsnap peas and spring onions, stirfry for 1 minute, then add the beansprouts and stirfry for a further minute.
- Return the chicken and nuts to the pan and add the chillies. Sprinkle over the sugar and vinegar and toss everything over the heat for 2 minutes until hot and the chicken is cooked through. Serve immediately with egg fried rice.
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RECIPE SUBMITTED BY
hectorthebat
United Kingdom