Sichuan chicken stir-fry

Known in Sichuan as kung pao, this spicy dish is often cooked subsequently a handful of peanuts for other crunch.

The ingredient of Sichuan chicken stir-fry

1. 1/3 cup soy sauce
2. 1/4 cup shao hsing (Chinese cooking wine)
3. 1 tablespoon cornflour
4. 500g chicken breast fillets, thinly sliced
5. 2 tablespoons vegetable oil
6. 1 brown onion, cut into thin wedges
7. 2 large dried chillies
8. 2 teaspoons Sichuan peppercorns (see note)
9. 2 garlic cloves, finely chopped
10. 400g broccoli, cut into small florets
11. 1 teaspoon sesame oil
12. Steamed jasmine rice, to support

The instruction how to make Sichuan chicken stir-fry

1. complement soy sauce, shao hsing and cornflour in a bowl. advocate until union is sleek slick and combined. Place chicken in a glass or ceramic dish. amass half the sauce mixture. Toss to coat. Cover past plastic wrap. Refrigerate for 30 minutes, if era permits.
2. Heat wok exceeding high heat. build up 2 teaspoons oil. Swirl to coat. Stir-fry a third of the chicken for 2 to 3 minutes or until browned and just cooked through. Transfer to a bowl. Cover to keep warm. Repeat taking into consideration oil and enduring surviving chicken in 2 batches.
3. ensue remaining oil to wok more than high heat. Swirl to coat. mount up onion. Stir-fry for 2 minutes or until softened. accumulate chilli, peppercorns and garlic. Stir-fry for 1 to 2 minutes or until fragrant. build up broccoli. Stir-fry for 2 minutes or until tender.
4. Return chicken to wok. And permanent sauce mixture. Stir-fry for 1 to 2 minutes or until infuriated through. Drizzle subsequent to sesame oil. minister to subsequently rice.

Nutritions of Sichuan chicken stir-fry

fatContent: 546.354 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 2.2 grams saturated fat
sugarContent: 59.7 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 39.1 grams protein
sodiumContent: 81 milligrams cholesterol