Szechuan Chicken

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Szechuan Chicken is tasty and quick to prepare. A little chopping, a quick stir fry, and it’s ready to eat. Serve it with some steamed Jasmine rice.

Serves: 4

Prep: 15 mins

Cook: 10 mins

US

Metric

Ingredients

• 3 tablespoons45ml fish sauce
• 1 teaspoon5ml oyster sauce
• 1 tablespoon15g sugar
• 1 inch2.5cm knob of fresh ginger, peeled and thinly sliced
• 1 lb.450g large shrimp, peeled or unpeeled
• 2 tablespoons30ml vegetable oil
• 2 tablespoons20g finely diced garlic
• 44 spring onions, cut into 1 ½"4cm lengths
• Red pepper cut into bite-sized pieces
• Green beans or broccoli cut into bite-sized pieces
• Pinch of cracked black pepper
• 11 long red chili, julienned or sliced
• Coriander sprigs, to garnish

Preparation

1. Cut the chicken into bite-sized pieces and season with salt and pepper.

2. Mix equal parts red bean sauce and hoisin sauce (about 1 tablespoon each) and taste. If you want more spice, add more red bean sauce.

3. Chop the garlic, scallions, and ginger.

4. Boil the green beans, broccoli, or cauliflower for one minute, drain, and pat dry.

5. Coat the chicken with either rice flour or potato flour.

6. Heat the wok and add about a tablespoon of oil (canola or vegetable).  Let the wok get really hot, smoking.

7. Put the chicken in individually so they don’t stick together.  Brown on one side and turn over.  When cooked through, take them out of the wok and set aside.

8. Add a little oil to the wok if it’s dry and cook the garlic, scallions, and ginger for about 30 seconds.

9. Add the vegetables (green beans, broccoli, or cauliflower), the red peppers, and chili peppers, and cook for about 2 minutes.

10. Add back the cooked chicken and mix together.

11. Add spicy red bean and hoisin sauce. Mix everything so the chicken and vegetables are coated with the sauce.

12. You might also enjoy my Kung Pao Chicken recipe

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