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© 2020 Ching He Huang. All rights reserved.

Sichuan Spicy Salt And Pepper Chicken

Serves : 2 Preparation 10 mins Cooking 5 mins Total 15

Nutrition facts: 352.00 calories 33.10g protein 12.30g carbs 2.90g sugars 19.40g fat 3.60g 1.60g fibre 1141.00mg sodium

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

Sichuan Spicy Salt And Pepper Chicken

Serves : 2
Preparation time 10 Minutes
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

chicken

Source from

Ching He Huang Web Site

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About the recipe

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.

share this recipe

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