Szechuan chicken stir-fry

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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

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