Name: Szechuan chicken
Prep time: 15 minutes
Cook time: 8 minutes
Yield: 3
Ingredients: 1 tsp Szechuan/Sichuan pepper; juice half lemon; 2 tsp rapeseed oil; 350g chicken breast, cut into strips; 1 small red chilli, sliced into rings; 4cm fresh ginger, finely chopped; 2 garlic cloves, sliced; 3 spring onions, cut into pieces; 1 heaped tsp Chinese five-spice powder; 20g sesame seeds; 1 tbsp tomato puree

Pieces of tender chicken coated with aromatic citrus Szechuan pepper and ginger sauce with spring onions and sesame seeds.

Serves

Prep

15 minutes

Cook

8 minutes

Nutritional Information:

Each 123g serving contains (excludes serving suggestion)

KCal: 198
Carbs: 2.5g
Fibre: 1.4g
Protein: 30.1g
Fat: 7.2g
(Medium)
Saturates: 1.2g
(Low)
Sugars: 1.8g
(Low)
Salt: 0.19g
(Low)
Fruit/Veg Portion: 0

What makes a healthy, balanced diet?

Ingredients

1 tsp Szechuan/Sichuan pepper
juice half lemon
2 tsp rapeseed oil
350g chicken breast, cut into strips
1 small red chilli, sliced into rings
4cm fresh ginger, finely chopped
2 garlic cloves, sliced
3 spring onions, cut into pieces
1 heaped tsp Chinese five-spice powder
20g sesame seeds
1 tbsp tomato puree

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Method

Step 1

Add the pepper to a cup with the lemon juice and set aside.

Step 2

Heat the oil in a wok or frying pan and add the chicken, stir constantly, for 3-4 minutes lightly browning the outside.

Step 3

Add the chili, ginger and garlic and mix well for 2 minutes

Step 4

Add the spring onion, five-spice powder, sesame seeds and tomato puree. Mix well and cook for a further 2 minutes. Add 1-2tbsp water, remove from the heat and mix so the chicken gets coated.

Step 5

Place in a serving dish and sprinkle with the pepper and lemon juice mixture.

Recipe tips

Works well with strips of turkey, beef or pork or use prawns or chunks of salmon.
For a vegan version, use tofu in place of chicken.
Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat thoroughly until piping hot throughout.