Szechuan Chicken Recipe

Ingredients

• 10g caster sugar
• 1 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp dry sherry
• 400g chicken meat
• 50g spring onion
• 26g red chilli peppers
• 3g garlic
• 1 tsp sesame oil
• 2 tsp sunflower oil
• 2g ground black pepper
• 50g yellow bean stir fry sauce

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Method

1. Mix the sugar, light and dark soy sauces and sherry in a jug. Put the chicken breasts in a plastic food bag then pour in the marinade. Seal the bag tightly and put in the fridge to marinate for at least 2 hours.
2. Finely chop the spring onion and chillies, and crush the garlic.
3. Heat the sesame and sunflower oil in a large frying pan or wok, Add the chicken and fry, turning frequently, for 15-20 minutes until chicken is cooked through.
4. Remove the chicken from the pan with a slotted spoon and set aside.
5. Add the chillies, spring onions, black pepper and garlic to the pan and stir-fry for 2-3 minutes, stir in the yellow bean sauce and cook for a further 1 minute.
6. Add the chicken back to the pan along with the reserved marinade. Simmer gently for 10 minutes.

Serve with noodles or rice