Chicken In Szechuan Sauce
This recipe is a delicious and flavorful stir-fry that brings together tender chicken, aromatic spices, and a variety of vegetables in a savory tomato sauce. With a perfect balance of heat from red chillies and a hint of freshness from spring onions, this dish is sure to be a crowd-pleaser. Enjoy the vibrant colors and bold flavors of this dish served over a bed of fluffy boiled rice.
— Constant Cookbook
Ingredients
- 2 boneless, skinless chicken breasts
- 1 onion, halved and thinly sliced
- 3 spring onions
- 1 red chilli, finely chopped
- 2 tsp fresh ginger, grated
- 2 cloves garlic, thinly sliced
- 200g tomato passata
- 250g beansprouts, fresh or tinned
- 125g mushrooms, thinly sliced
- oil for frying
Instructions
- Heat a little oil in a wok and fry chicken until golden, remove chicken and set aside.
- Add more oil to wok and fry onions, spring onions, chilli, ginger and garlic until the onion begins to soften.
- Add mushrooms.
- Return chicken to wok and pour over tomato passata.
- Add beansprouts and stir well.
- Serve with boiled rice.
Yield
Serves 4
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