Name: Sichuan Chicken Stir-fry Recipe
Total time: 36 min
Yield: 4
Cuisine: Chinese

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Known in sichuan as 'kung pao', this spicy dish is often cooked with a handful of peanuts for extra crunch. 

How to make Sichuan Chicken Stir-fry Recipe

Claire Brookman

Crawler

Chinese

<p>Known in sichuan as 'kung pao', this spicy dish is often cooked with a handful of peanuts for extra crunch. </p>

Soy sauce

Shao hsing

Cornflour

Chicken breast fillets,  thinly sliced

Vegetable Oil

Brown onion,  cut into thin wedges

Large dried chillies

Sichuan peppercorns

Garlic Cloves,  Finely Chopped

Broccoli,  Cut Into Small Florets

Sesame oil

Combine soy sauce, shao hsing and cornflour in a bowl. Stir until mixture is smooth and combined. Place chicken in a glass or ceramic dish. Add half the sauce mixture. Toss to coat. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits.

step 1

Heat wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry a third of the chicken for 2 to 3 minutes or until browned and just cooked through. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining chicken in 2 batches.

step 2

Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes or until softened. Add chilli, peppercorns and garlic. Stir-fry for 1 to 2 minutes or until fragrant. Add broccoli. Stir-fry for 2 minutes or until tender.

step 3

Return chicken to wok. And remaining sauce mixture. Stir-fry for 1 to 2 minutes or until heated through. Drizzle with sesame oil. Serve with rice.

step 4

Taste