SICHUAN CHICKEN

Quick, easy and perfect for those looking for a tingly taste.

PREP 10m

COOK 15m

TOTAL 25m

SERVES 2

Ingredients-

For the Chicken Marinade:

  • 2 chicken breasts, sliced into strips

  • 2 tbsp corn flour

  • 1 tbsp light soy sauce

  • 1 tsp sesame oil

  • 1/4 tsp five spice

  • 1 tsp sugar

For the Stir Fry:

  • 1 tbsp oil

  • 1 onion, sliced

  • 1 red pepper, sliced

  • 3 garlic cloves, minced

  • 1/2 tsp chili flakes (for medium spice, adjust to taste)

  • 1 tbsp Sichuan peppercorns, ground

  • 2 tbsp sweet chili sauce

  • 2 tbsp light soy sauce

For the Sticky Sushi Rice:

  • 250g sushi rice, rinsed

  • 330ml water

  • Pinch of salt

Method-

  1. Marinate the Chicken:

    • In a bowl, combine the sliced chicken breast with corn flour, light soy sauce, sesame oil, five spice, and sugar. Mix well to coat the chicken evenly. Set aside to marinate while you prepare the other ingredients.

  2. Cook the Sticky Sushi Rice:

    • In a saucepan, combine the rinsed sushi rice, water, and a pinch of salt. Bring to a boil over medium-high heat.

    • Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for exactly 10 minutes. Do not remove the lid during this time.

    • After 10 minutes, remove the saucepan from the heat and let it sit, covered, for another 5 minutes to steam. Keep the lid on until ready to serve.

  3. Prepare the Stir Fry:

    • Heat oil in a large pan or wok over medium-high heat. Add the sliced onion and red pepper, and sauté until browned and slightly softened.

    • Add the minced garlic and continue to fry until golden and fragrant.

    • Push the vegetables to the edge of the pan, creating a space in the center. Add the marinated chicken strips to the center of the pan and fry until browned.

    • Once the chicken is browned, mix everything together in the pan and stir-fry for an additional 5-10 minutes, or until the chicken is cooked through and the vegetables are tender.

  4. Finish the Stir Fry:

    • Move everything to the edges of the pan again, leaving a space in the center. Add the ground Sichuan peppercorns to the center of the pan and fry for 30 seconds, or until fragrant.

    • Mix the Sichuan peppercorns with the chicken and vegetables, then add the sweet chili sauce and light soy sauce. Stir well to coat everything evenly.

    • Serve the Sichuan chicken stir fry hot, accompanied by the sticky sushi rice.