Spicy Sichuan Chicken

Spicy Sichuan Chicken

• Ready In: 1 hr 20 mins
• 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

1. Whisk the ginger and soy sauce, pour over the chicken to coat every piece. Chill for at least 1 hour.
2. 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.
3. 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.
4. 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.
5. 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.