Fresh and Easy Sichuan Chicken

This recipe is similar to one at your local Neighborhood Market.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3  tablespoons soy sauce
• 2  tablespoons  shaoxing wine or 2  tablespoons dry sherry
• 1  teaspoon  rice wine vinegar
• 1  piece fresh ginger, peeled minced (1 1/4 inch)
• 1  garlic clove, crushed
• 1  tablespoon  hot Chinese chili paste (la doubanjiang)
• 1⁄2 teaspoon szechuan peppercorns, ground
• 1  tablespoon  toasted sesame oil
• 2  tablespoons  vegetable oil
• 4  boneless skinless chicken breasts, diced in to 1 inch cubes
• 1 (10 ounce) package  precooked  soba noodles
• 2  ounces  oyster mushrooms, sliced
•  fresh cilantro, chopped (garnish)

Directions

1. Mix all of the ingredients together except the chicken and cilantro in a shallow dish. Add the diced chicken, coat well with the marinade and leave to marinate at room temperature for 2 hours or more if refrigerated.
2. Heat a frying pan and cook the chicken for 10-12 minutes, stirring occasionally, until chicken is well browned. Reserve remaining marinade.
3. Add soba noodles and mushrooms and toss well. Add marinade and stir-fry for 1-2 minutes, tossing frequently until noodles have warmed up and broken apart. Serve garnished with fresh cilantro.