© 2017 Ching He Huang. All rights reserved.

Sichuan Spicy Salt And Pepper Chicken

  1. Serves : 2
  2. Preparation time 10 Minutes
  3. Cooking time 5 Minutes
per serving

Cals


352.00

Protein (g)


33.10

Carbs (g)


12.30

Sugars (g)


2.90

Fat (g)


19.40

Sat Fat (g)


3.60

Fibre (g)


1.60

Sodium (mg)


1141.00

Source from

Ching He Huang Web Site

About the recipe

main courses

A healthy, quick and easy supper!

For the chicken
  • Chicken breast 2 Organic, de-skinned, sliced
  • Sea salt few pinches
  • Black pepper few pinches
  • Cornflour 1 tablespoon, or cornstarch
For the stir-fry
  • Groundnut oil 2 tablespoons
  • Sichuan peppercorns 1 teaspoon
  • Dried chilli 6, torn
  • Low sodium light soy sauce 1 tablespoon
  • Salt few pinches
  • Black pepper few pinches
  • Red cayenne chilli 1, sliced keeping seeds in
  • Chilli oil 1 tablespoon
For the garnish
  • Toasted sesame seeds 1 teaspoon

Steps

  • Prepare the vegetables.
  • Prepare the chicken, seasoning it with salt, pepper and cornflour.
  • Heat a wok over high heat and when the wok starts to smoke, add the groundnut oil. Give the oil a swirl and then add the chicken, stir-fry the chicken for a minute. Then deglaze the wok with 1 tablespoon of Shaosing rice wine and stir to cook the chicken further. When the chicken has turned white, add the Sichuan peppercorns, dried torn chillies, spring onions toss stirring. Then add the low sodium light soy sauce. Take it off the heat.
  • In the wok, season with salt and cracked black pepper and fresh chillies and season with chilli oil. Stir well to combine. Transfer to a serving plate and sprinkle over some toasted sesame seeds. Eat immediately on its own or serve with steamed Jasmine rice.
For the chicken
  • Chicken breast 2 Organic, de-skinned, sliced
  • Sea salt few pinches
  • Black pepper few pinches
  • Cornflour 1 tablespoon, or cornstarch
For the stir-fry
  • Groundnut oil 2 tablespoons
  • Sichuan peppercorns 1 teaspoon
  • Dried chilli 6, torn
  • Low sodium light soy sauce 1 tablespoon
  • Salt few pinches
  • Black pepper few pinches
  • Red cayenne chilli 1, sliced keeping seeds in
  • Chilli oil 1 tablespoon
For the garnish
  • Toasted sesame seeds 1 teaspoon