Quick & Easy

Chilli bean chicken

Traditionally known as chengdu chicken, this Szechwan stir-fry is full of complex flavours.
CHILLI BEAN CHICKEN
2
20M

Ingredients

Method

1.Combine chicken with half each of the soy sauce, cooking wine and sesame oil in small bowl. Drain chicken; reserve marinade.
2.Heat half the peanut oil in wok; stir-fry chicken, in batches, until browned. Remove from wok.
3.Heat remaining peanut oil in wok; stir-fry onion, ginger and garlic until fragrant. Return chicken to wok with reserved marinade, paste, remaining sauce, wine and sesame oil; bring to the boil, stir-fry until chicken is cooked through. Add spinach; stir-fry until wilted. Serve sprinkled with pepper.

The chicken mixture can be marinated for a few hours or overnight in the fridge.

Note

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