Spicy Sichuan chicken stir-fry


Spicy Sichuan chicken stir-fry

Dried red chillies give this colourful stir-fry a spicy kick but leave them out if you don't like your food too hot.

  • Serves2
  • Preparation Time15 mins
  • Cooking Time10 mins

Nutrition per serving

  • Energy378 Kcals
  • Sugars9.1g
  • Fat21.3g
  • Saturated Fat3.7g

Ingredients

  • 2 chicken breasts, cut into strips or small chunks
  • 1tsp finely grated root ginger or ginger puree
  • 3tbsp Kikkoman Soy Sauce
  • 2tbsp olive oil
  • 1 carrot, cut into matchsticks
  • 1/2 red pepper, deseeded and chopped
  • 75g sugar snap peas, sliced into 3 lengthways
  • 4 spring onions, trimmed and cut into 2.5cm lengths
  • 50g bean sprouts
  • 100g unsalted, unroasted peanuts or cashews
  • 2 dried red chillies, deseeded and very finely chopped
  • 1/2tsp caster sugar
  • 1tbsp rice vinegar

Method

Put the chicken in a bowl. Whisk together the ginger and Kikkoman Soy Sauce, pour over the chicken and stir until all the pieces are evenly coated. Set aside in the fridge for 1 hour or longer to marinate.

Heat ½ tbsp oil in a wok or large deep frying pan and stir-fry the nuts over a high heat for 1 minute or until golden. Drain the nuts from the pan with a slotted spoon and set aside.

Lower the heat to medium-high and add a tablespoon of the oil. Add the chicken and its marinade and stir-fry for 3 minutes. Drain the chicken from the pan and set aside.

Add the remaining oil to the pan and stir-fry the carrot and red pepper for 2 minutes. Add the sugar snap peas and spring onions, stir-fry for 1 minute, then add the bean sprouts and stir-fry for a further 1 minute.

Return the chicken to the pan with the peanuts and add the dried chillies. Sprinkle over the sugar and rice vinegar and toss everything together over the heat for 2 minutes until piping hot. Add extra soy sauce if liked.

Serve at once with egg fried rice seasoned with Kikkoman Soy Sauce.


Tip
The stir-fry can be made using a different selection of vegetables - try courgettes, baby corn, mushrooms, white radish, fine green beans or tenderstem broccoli. Slice or cut the vegetables into small pieces and adjust the stir-frying time as necessary.

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