Szechuan chicken stir-fry
20 MINUTES | SERVES 2 | EASY | LC
green beans 150g, trimmed oil 2 tbsp, for frying skinless chicken thigh fillets 4, cut into chunks szechuan peppercorns 1/ tsp, crushed
4 dried chilli flakes a pinch garlic 2 cloves, crushed ginger 3cm chunk, grated soy sauce 1 tbsp honey 2 tsp shaoxing rice wine 1 tbsp sesame oil 1/ tsp 2 cooked rice or noodles to serve
• Bring a pan of salted water to the boil. Drop in the beans and cook for 1 minute then drain well.
• 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.
• 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.
• Add the rest of the ingredients and toss everything together. Serve with rice or noodles.
PER SERVING 439 KCALS | FAT 24.9G | SATURATES 4.5G CARBS 11G | SUGARS 9.4G | FIBRE 3.5G PROTEIN 40.8G | SALT 1.2G