Sichuan Chicken and Veggies

Sichuan Chicken and Veggies

Serves 4
Prep time: 10 mins
Ready in 20 mins

Preparing the chicken

Ingredients

  • Chicken Breast Cubed – 400 grams
  • Sichuan Chilly Paste 1 tbsp
  • Water – 1/4th cup
  • Sugar – 1 tsp
  • Vinegar – ½ tsp
  • Cornstarch – ⅓ cup
  • Baking soda – ⅛ tsp
  • Black pepper – 1 tsp
  • Ginger garlic paste – 1 tbsp
  • Oil – for deep frying

Method

  • Marinade the chicken with all the ingredients mentioned above and refrigerate for an hour.
  • Heat Oil in a deep fryer and add the chicken, adding not more than 5 to 6 pieces at a time.
  • Place the chicken in an absorbent paper and set aside.

Preparing the final dish

Ingredients

  • Oil – 3tbsp
  • Dried red chilies – 3-4
  • Spring onions whites – ¼ cup + some for garnish
  • Spring onion greens – 1/4th cup
  • Garlic – 1 tbsp, minced
  • Ginger –1 tsp, minced
  • Onion – 1 medium quartered and layer separated
  • Mixed bell peppers – 1 cup
  • Edamame Beans -8 to 10 nos
  • Sichuan Chilly Paste – 4 tbsp mixed with 2 tbsp water
  • Vinegar – 1 tbsp
  • White Sesame seeds: 2 tbsp
  • Salt – to taste

Method

  • Heat oil in a pan on a very high flame. Add the dried red chilies and sauté for a few seconds.
  • Add minced ginger, garlic and spring onion whites. Stir-fry for less than a second.
  • Toss in the mixed bell peppers, beans and onions and stir-fry for a minute.
  • Add salt, sugar, Sichuan chilly paste and vinegar.
  • Add the fried chicken and spring onion greens and give it a toss.
  • Sprinkle with some roasted white sesame seeds.
  • Served with some jasmine rice or any mildly flavoured rice.

 

Recipe and Pic Courtesy: Choukascribbled

 

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