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Szechuan chicken

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Pieces of tender chicken coated with aromatic citrus Szechuan pepper and ginger sauce with spring onions and sesame seeds.
Serves
3
Prep
15 minutes
Cook
8 minutes
Each 123g serving contains (excludes serving suggestion)
KCal
200
Carbs
2.6g
Fibre
1.4g
Protein
30.2g
Fat
7.3g
Saturates
1.20g
Sugars
1.8g
Salt
0.20g
Portion Fruit & Veg
1
Ingredients
Ingredients
1 tsp Szechuan/Sichuan pepper
juice half lemon
2 tsp rapeseed oil
350g chicken breast, cut into strips
1 small red chilli, sliced into rings
4cm fresh ginger, finely chopped
2 garlic cloves, sliced
3 spring onions, cut into pieces
1 heaped tsp Chinese five-spice powder
20g sesame seeds
1 tbsp tomato puree
Method
  1. Add the pepper to a cup with the lemon juice and set aside.
  2. Heat the oil in a wok or frying pan and add the chicken, stir constantly, for 3-4 minutes lightly browning the outside.
  3. Add the chili, ginger and garlic and mix well for 2 minutes
  4. Add the spring onion, five-spice powder, sesame seeds and tomato puree. Mix well and cook for a further 2 minutes. Add 1-2tbsp water, remove from the heat and mix so the chicken gets coated.
  5. Place in a serving dish and sprinkle with the pepper and lemon juice mixture.
Chefs tips
  • Works well with strips of turkey, beef or pork or use prawns or chunks of salmon.
  • For a vegan version, use tofu in place of chicken.
  • Freezing instructions:¬†Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat thoroughly until piping hot throughout.
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