Spicy Sichuan chicken recipe

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  • Serves 2
  • 15mins to prepare, plus 1hr to overnight for marinating and 10mins to cook
  • 574 calories / serving
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Chilli Chicken Stir Fry (h)

Put the chicken in a bowl. Whisk together the ginger and Kikkoman Soy Sauce, pour over the chicken and stir until all the pieces are evenly coated. Set aside in the fridge for 1 hour or longer to marinate.

Heat 1/2tbsp oil in a wok or large deep frying pan and stir-fry the nuts over a high heat for 1 minute or until golden. Drain the nuts from the pan with a slotted spoon and set aside.

Lower the heat to medium-high and add a tablespoon of the oil. Add the chicken and its marinade and stir-fry for 3 minutes. Drain the chicken from the pan and set aside.

Add the remaining oil to the pan and stir-fry the carrot and red pepper for 2 minutes. Add the sugar snap peas and spring onions, stir-fry for 1 minute, then add the bean sprouts and stir-fry for a further 1 minute.

Return the chicken to the pan with the peanuts and add the dried chillies. Sprinkle over the sugar and rice vinegar and toss everything together over the heat for 2 minutes until piping hot. Add extra soy sauce if liked. Cut into a thick portion of chicken and check that it is cooked through, with no pink showing.

Serve at once with egg fried rice seasoned with Kikkoman Soy Sauce.

Cooking tip

The stir-fry can be made using a different selection of vegetables – try courgettes, baby corn, mushrooms, white radish, fine green beans or tenderstem broccoli. Slice or cut the vegetables into small pieces and adjust the stir-frying time as necessary.

See more Chinese recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 2 chicken breasts, cut into strips or small chunks
  • 1tsp finely grated root ginger or ginger puree
  • 3tbsp Kikkoman Soy Sauce
  • 2tbsp olive oil
  • 1 carrot, cut into matchsticks
  • 1/2 red pepper, deseeded and chopped
  • 75g sugar snap peas, sliced into 3 lengthways
  • 4 spring onions, trimmed and cut into 2.5cm lengths
  • 50g bean sprouts
  • 100g unsalted, unroasted peanuts or cashews
  • large pinch of dried chilli flakes
  • 1/2tsp caster sugar
  • 1tbsp rice wine vinegar
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  • Energy 2396kj 574kcal 29%
  • Fat 36.1g 52%
  • Saturates 6.4g 32%
  • Sugars 13.8g 15%
  • Salt 3.8g 64%

of the reference intake
Carbohydrate 18.5g Protein 45.4g Fibre 8.6g

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