Spicy Sichuan Chicken

Name: Spicy Sichuan Chicken
Prep time: 1 h 10 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: 2 serving(s)
Ingredients: 2 chicken breasts; 1 teaspoon ginger; 3 tablespoons soy sauce; 2 tablespoons oil; 1 carrot; 1/2 pepper; 75 g sugarsnap peas; 4 spring onions; 50 g bean sprouts; 100 g peanuts; 2 chilies; 1/2 teaspoon sugar; 1 tablespoon vinegar

Submitted by hectorthebat

"Spicy Sichuan Chicken"

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Ready In:: 1hr 20mins
Ingredients:: 13
Serves:: 2

ingredients

2 chicken breasts
1 teaspoon ginger
3 tablespoons soy sauce
2 tablespoons oil
1 carrot
¹⁄₂ pepper
75 g sugarsnap peas
4 spring onions
50 g bean sprouts
100 g peanuts
2 chilies
¹⁄₂ teaspoon sugar
1 tablespoon vinegar

directions

Whisk the ginger and soy sauce, pour over the chicken to coat every piece. Chill for at least 1 hour.
Heat 1/2tbsp oil in a wok or deep frying pan. Stirfry the nuts over a high heat for 1 minute or until golden. Drain from the pan with a slotted spoon. Set aside.
Lower the heat to medium-high and add 1tbsp of oil. Add the chicken and marinade and stirfry for 3 minutes. Drain the chicken and set aside.
Add the remaining oil to the pan. Stir fry the carrot and pepper for 2 minutes. Add the sugarsnap peas and spring onions, stirfry for 1 minute, then add the beansprouts and stirfry for a further minute.
Return the chicken and nuts to the pan and add the chillies. Sprinkle over the sugar and vinegar and toss everything over the heat for 2 minutes until hot and the chicken is cooked through. Serve immediately with egg fried rice.