Szechuan (Kung Po) chicken stir fry

szechuan chicken

AuthorHungry PandaCategoryDifficultyAdvanced

Yields2 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

Ingredients
 2 chicken breast or thigh cut into bite size pieces
 1 red bell pepper cut into 1-inch pieces
 1 yellow/orange bell pepper cut into 1-inch pieces
 100 g brocolli
 100 g green/french beans
 1 carrot
 1 birds eye chilli chopped (with seeds in or out, whichever you prefer)
 1 dash cooking oil for stir-frying
For the marinade
 1 tbsp soy sauce
 ½ tbsp chinese cooking wine
 ¼ tsp salt
 ½ tsp finely crushed or ground Sichuan peppercorns
 2 ml cornflour
For the sauce
 1 ½ tsp sichuan peppercorns finely crushed or ground
 1 tbsp ginger minced
 5 cloves of garlic minced
 3 small shallots or red onions thinly sliced
 1 tbsp soy sauce
 ½ tbsp Chinese cooking wine
 1 tsp sea salt
 ¼ tsp sugar
 1 tbsp sesame oi

1

In a medium size bowl, combine the chicken pieces with the marinade ingredients. Cover and marinate refrigerated for about 15 minutes.

2

Heat some oil in a pan/wok, then gently drop the chicken into the oil and loosen them up immediately with the spatula to prevent the chicken pieces from sticking together. Stir fry the chicken to a light golden brown color. Remove the chicken and place on a dish lined with paper towels to remove excess oil and set to one side.

3

In the same pan you have taken the chicken out of (if needed add a little more oil) add the garlic, stir quickly. Add the ginger and stir quickly. Turn the heat down to medium, add the sliced shallots/oniond and the crushed Sichuan peppercorns. Stir-fry for about 3 minutes until the shallots turn golden brown.

4

Add the vegetables and continue stir frying for about 3 minutes, until the veg softens up.

5

Return the chicken to the pan. Stir quickly with a spatula to combine all the ingredients.

6

Add the rest of the sauce ingredients and continue cooking for another minute or so, until the sauce thickens.

7

Taste for spiciness. Add more szechuan pepper or chilli if needed and stir.

8

Serve immediately with white long grain rice

Ingredients

Ingredients
 2 chicken breast or thigh cut into bite size pieces
 1 red bell pepper cut into 1-inch pieces
 1 yellow/orange bell pepper cut into 1-inch pieces
 100 g brocolli
 100 g green/french beans
 1 carrot
 1 birds eye chilli chopped (with seeds in or out, whichever you prefer)
 1 dash cooking oil for stir-frying
For the marinade
 1 tbsp soy sauce
 ½ tbsp chinese cooking wine
 ¼ tsp salt
 ½ tsp finely crushed or ground Sichuan peppercorns
 2 ml cornflour
For the sauce
 1 ½ tsp sichuan peppercorns finely crushed or ground
 1 tbsp ginger minced
 5 cloves of garlic minced
 3 small shallots or red onions thinly sliced
 1 tbsp soy sauce
 ½ tbsp Chinese cooking wine
 1 tsp sea salt
 ¼ tsp sugar
 1 tbsp sesame oi

Directions

1

In a medium size bowl, combine the chicken pieces with the marinade ingredients. Cover and marinate refrigerated for about 15 minutes.

2

Heat some oil in a pan/wok, then gently drop the chicken into the oil and loosen them up immediately with the spatula to prevent the chicken pieces from sticking together. Stir fry the chicken to a light golden brown color. Remove the chicken and place on a dish lined with paper towels to remove excess oil and set to one side.

3

In the same pan you have taken the chicken out of (if needed add a little more oil) add the garlic, stir quickly. Add the ginger and stir quickly. Turn the heat down to medium, add the sliced shallots/oniond and the crushed Sichuan peppercorns. Stir-fry for about 3 minutes until the shallots turn golden brown.

4

Add the vegetables and continue stir frying for about 3 minutes, until the veg softens up.

5

Return the chicken to the pan. Stir quickly with a spatula to combine all the ingredients.

6

Add the rest of the sauce ingredients and continue cooking for another minute or so, until the sauce thickens.

7

Taste for spiciness. Add more szechuan pepper or chilli if needed and stir.

8

Serve immediately with white long grain rice

Szechuan (Kung Po) chicken stir fry