© 2017 Ching He Huang. All rights reserved.

Spicy Chicken & Oyster Mushroom Stir Fry

  1. Serves : 2
  2. Preparation time 5 Minutes
  3. Cooking time 6 Minutes
per serving

Cals


452.00

Protein (g)


40.90

Carbs (g)


10.00

Sugars (g)


6.80

Fat (g)


28.30

Sat Fat (g)


6.30

Fibre (g)


2.50

Sodium (mg)


1325.00

Source from

Ching He Huang Web Site

About the recipe

main courses

A recipe inspired by Sichuan cuisine - healthy, quick and easy!

Ingredients
  • Groundnut oil 1 tablespoon
  • Garlic 2 cloves, crushed, peeled and roughly chopped
  • Ginger 1 inch piece of fresh root, peeled and sliced into julienne matchstick pieces
  • Dried chilli 5 red, whole
  • Sichuan peppercorns 1 teaspoon (toasted), whole
  • Organic chicken thighs 4, de-skinned, deboned, sliced into strips
  • Dark soy sauce 1 tablespoon
  • Shaohsing rice wine 1 tablespoon, dry sherry
  • Oyster mushrooms 200g
  • Bean sprouts 100g
  • Spring onion 2, top and tailed, slice into 1-inch pieces
  • Low sodium light soy sauce 2-3 tablespoons
  • Rice vinegar 1 tablespoon
  • Toasted sesame oil 1 tablespoon

Steps

  • Prepare the garlic, ginger, spring onions and the chicken.
  • 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 garlic, ginger and follow with the dried chillies and Sichuan peppercorns. Then add in the chicken and let it settle for 30 seconds before you turn it. Cook the chicken for 2-3 minutes until opaque white and add the dark soy sauce and the Shaosing rice wine. The wine will help to deglaze the wok.
  • Add the oyster mushrooms, beansprouts and spring onion pieces and stir fry for 2-3 minutes until the mushrooms have softened, the beansprouts are tender but still have a crunch. Season with light soy sauce, rice vinegar, chilli oil and give it one final stir. Transfer to a serving dish and serve immediately with steamed Jasmine rice.
Ingredients
  • Groundnut oil 1 tablespoon
  • Garlic 2 cloves, crushed, peeled and roughly chopped
  • Ginger 1 inch piece of fresh root, peeled and sliced into julienne matchstick pieces
  • Dried chilli 5 red, whole
  • Sichuan peppercorns 1 teaspoon (toasted), whole
  • Organic chicken thighs 4, de-skinned, deboned, sliced into strips
  • Dark soy sauce 1 tablespoon
  • Shaohsing rice wine 1 tablespoon, dry sherry
  • Oyster mushrooms 200g
  • Bean sprouts 100g
  • Spring onion 2, top and tailed, slice into 1-inch pieces
  • Low sodium light soy sauce 2-3 tablespoons
  • Rice vinegar 1 tablespoon
  • Toasted sesame oil 1 tablespoon