Szechwan Chicken with Mangetout and Mushrooms
Try making Szechwan beef, pork or king prawn. If using beef use strips of steak for a tender cut like rump or sirloin, if using pork cook for 5 minutes longer. Szechwan peppercorns can be found in some supermarkets and specialist Asian stores
Preparation time: 20 minutes Quantity: Serves 3-4 Cooking time: 20-30 minutes
Ingredients
2 chicken breasts
For the Marinade -
3 tablespoons dark soy sauce
8 Szechwan peppercorns - crushed
3 tablespoon red wine vinegar or lemon juice
Chilli sauce -
1 tablespoon cornflower
1/2 teaspoon fish sauce
2 tablespoons chilli sauce
2 tablespoon brown sugar and
1/3 pint water
All else -
1 tablespoon vegetable oil
6-8 button mushrooms -sliced
1/2 packet/ 100g mangetout
Method
- Cut the chicken in to strips- small finger size
- Mix all the ingredients together
- Marinate the chicken for 20 minutes or so
- Make up the chilli sauce by
- Bringing all the ingredients to the boil and simmer until thickened
- Turn off and use when needed
- Wok fry in hot oil the meat and marinade stirring until nearly cooked
- Add the mushrooms and mangetout
- Wok fry for a further 3-4 minutes until crisp but soft and the chicken cooked
- Pour in the chilli sauce stir for a minute and serve