Szechuan chicken stir-fry
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 150g green beanstrimmed
- 2 tbsp oilfor frying
- 4 skinless chicken thigh filletscut into chunks
- 1/4 tsp Szechuan peppercornscrushed
- a pinch dried chilli flakes
- 2 cloves garliccrushed
- 3cm chunk gingergrated
- 1 tbsp soy sauce
- 2 tsp honey
- 1 tbsp shaoxing rice wine
- 1/2 tsp sesame oil
- cooked riceto serve
Nutrition: per serving
- kcal439low
- fat24.9g
- saturates4.5g
- carbs11g
- sugars9.4g
- fibre3.5g
- protein40.8g
- salt1.2g
Method
step 1
Bring a pan of salted water to the boil. Drop in the beans and cook for 1 minute then drain well.
step 2
Heat a wok or non-stick pan to high and add the oil. Add the chicken with a good pinch of salt and stir-fry for about 8 minutes until golden and almost cooked through.
step 3
Add the green beans, szechuan peppercorns and chilli flakes. Cook for a couple of minutes then add the garlic and ginger, and cook for 2 minutes.
step 4
Add the rest of the ingredients and toss everything together. Serve with rice or noodles.
