Prep 15 mins
Cook 20 mins
Easy dish and delicious. Szechuan pepper, also known as anise pepper, is actually the dried red berries of a type of ash tree - hot and peppery. Should always be roasted before use. If not already done, place the 'peppercorns' on a baking tray and roast in preheated oven at 180 deg C for 15 minutes.
- 1 medium egg white
- 2 teaspoons cornflour
- 500 g chicken breast fillets, cut into strips
- 3 tablespoons peanut oil
- 1 tablespoon sesame seeds
- 2 teaspoons dark soy sauce
- 2 teaspoons cider vinegar
- 2 teaspoons chili sauce
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 1 tablespoon rice wine
- 1 teaspoon whole szechuan peppercorns, roasted
- 2 tablespoons spring onions, trimmed & finely chopped
- Beat the egg white with the cornflour, pour into a shallow dish and add the chicken strips. Turn to coat, cover with clingfilm and leave in the refrigerator for 20 minutes.
- Heat a wok, add the peanut oil and when hot, add the chicken pieces and stirfry for 2 minutes or until the chicken turns white. Remove chicken with slotted spoon and drain on absorbent paper. Pour off the oil and reserve 1 tablespoon of oil. Wipe wok clean.
- Reheat wok, add 1 tablespoon of the peanut oil with the sesame seeds and stirfry for 30 seconds, or until golden. Stir in the dark soy sauce, cider vinegar, chili sauce, sesame oil, sugar, chinese rice wine, Szechuan peppercorns and the spring onions. Bring to boil.
- Return chicken to wok and stir-fry for 2 minutes, making sure the chicken is coated evenly with the sauce and sesame seeds. Serve immediately, with rice (or mixed salad).
This is wonderful!!I added steamed brocolli just before serving. I also had a jar of ground Szechuan pepper on hand, and used that instead of roasting the peppercorns, which worked out well. Thanks for sharing, Baz!