Page title and description

Chicken
Stir-fried chilli chicken with szechuan pepper
Cook's notes
Szechuan dishes are typically fragrant and spicy - this is no exception. Serve with boiled rice.Ingredients
- 450g skinless chicken breast
- 1 tbsp light soy sauce
- 2 tsp toasted sesame oil
- 2 tbsp dry sherry or rice wine
- 3 tbsp groundnut oil
- 225g mild green piquant peppers or chillies, sliced lengthways and seeds removed
- 3 garlic cloves, crushed or finely chopped
- 1 tsp szechuan peppercorns, roasted and crushed
- 2 tsp brown sugar
Method
Prep time:
10 min
PT10M
Cooking time:
10 min
PT10M
-
Step 1
Cut the breast meat into thin slices and marinate in the light soy, sesame oil and sherry. -
Step 2
Heat a wok or frying pan, add the groundnut oil and fry off the chicken slices (reserving the marinade) for a minute or so then remove with a slotted spoon. -
Step 3
When hot again add the chillies, garlic and szechuan pepper to the oil and stir fry for a minute then add a splash of water, the soy, sherry marinade from the chicken, and sugar. -
Step 4
Cook for a further minute then return the chicken to the pan and heat through (if you sliced it as thin as you should it will be cooked through). Serve over boiled rice.