Easy Szechuan Chicken Recipe!
One for the spice lovers; Jeremy’s Spicy Szechuan Chicken Stir Fry is packed to the brim with deep flavour and just the right amount of heat from Szechuan peppercorns and dried red chillies. For ease, make sure to follow Jeremy’s ‘wok clock’ method when adding your ingredients – it’s a game changer!
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The Ingredients
½ onion
1 red pepper
400g boneless chicken thighs
3 garlic cloves
1 bird’s-eye chilli
1 spring onion
2 teaspoons Sichuan peppercorns
10 dried red chillies
200g cashew nuts
1½ tablespoons vegetable oil
The Marinade
1 teaspoon sesame oil
2 teaspoons granulated sugar
a large pinch of Chinese five-spice
3 tablespoons light soy sauce
1½ tablespoons cornflour
The Sauce
2 teaspoons chilli paste or chilli bean paste
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
3 tablespoons rice wine
To find the recipe for this dish, click the link below!
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How To Make Sticky Cashew Chicken (Step-by-Step Video)
Crispy chicken smothered in a sticky sweet and savoury sauce with crunchy cashews. I use the 'one bowl method' to coat the chicken (rather than dipping in separate bowls of egg, cornflour and seasoning) and it works brilliantly!
Serve this for Friday night dinner and you won't be disappointed.
It also reheats really well - so you can make ahead too!
Free printable recipe is available on our site:
Ingredients:
Chicken:
6 skinless boneless chicken thighs, chopped into bite size pieces
1 small egg
4 tbsp cornflour
½ tsp paprika
¼ tsp salt
¼ tsp white pepper
Oil for shallow frying about 120ml (½ cup)
For the sauce:
1 tbsp cornflour
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 cloves garlic peeled and minced
3 tbsp hoisin Sauce
2 tbsp light brown sugar
1 tbsp sesame oil
120 ml (½ cup) chicken stock
Also:
140 g (1 cup) cashew nuts
Small bunch spring onions (scallions) chopped on the diagonal
1 tsp sesame seeds
Pinch of chilli flakes
Instructions:
1. Place the chicken in a bowl with the egg and mix together to coat. Drain off any excess egg from the bowl and discard.
2. Add the cornflour, paprika, salt and white pepper to the bowl with the chicken and mix together. You should end up with a sticky coating on your chicken.
3. Heat the oil in a large frying pan or wok, over a medium-high heat, until hot.
4. Add the chicken, and stir fry until golden. This should take about 7-8 minutes. You might need to do this in two batches, depending on the size of your pan.
While the chicken is cooking, make the sauce.
5. Place the cornflour, light and dark soy sauce, garlic and hoisin sauce in a bowl and mix together until the cornflour is absorbed.
6. Add the light brown sugar, sesame oil and chicken stock to the bowl and stir together until combined. Put to one side.
7. When the chicken is cooked through, remove from the pan with a slotted spoon and place on a plate lined with kitchen paper to absorb any excess oil.
8. Carefully discard the oil, then pour the sauce into the pan and heat through until bubbling.
Add the chicken into the pan, then add in the cashews and half of the chopped spring onions.
9. Stir together for 2 minutes, to heat through the cashews, then serve with rice. Sprinkle with the remaining spring onions, the sesame seeds and a pinch of chilli flakes.
Notes:
Can I make it ahead?
This recipe does taste best when cooked and served right away, but I've also made it ahead several times and it reheats really well. The chicken will retain some some crunch, but won't be quite a crunchy as if it was freshly cooked.
You can make ahead in two ways:
Method 1 - Make the whole recipe:
Make the cashew chicken, then cool, cover and refrigerate for up to a day.
Reheat in a pan over a medium heat, stirring regularly until the chicken is hot throughout. This should take about 10 minutes.
You may need to add a splash of stock or water to loosen the sauce when reheating.
Method 2 - Prep the sauce and cook the chicken, then assemble and heat:
Make the sauce ahead (no need to heat it) and cover.
Cook the chicken, then cool, cover and refrigerate for up to a day.
When ready to cook, fry the chicken in a tablespoon of oil over a medium heat for 5-6 minutes to heat through.
Turn up the heat to high and pour in the sauce. Stir together and allow to bubble, then add the cashews and spring onions and stir together to coat.
Ingredient swaps
Swap out the chicken for pork (use thin slices of pork tenderloin or fillet)
Add a splash of hot chilli sauce (such as sriracha) for a heat kick
Add veggies, such as green beans, small pieces of broccoli or peppers. Fry them in the pan in a drizzle of oil for a few minutes, then add the sauce, chicken and cashews.
How to scale up and scale down this recipe
You can scale up or down the recipe using the same ingredient ratios.If scaling up, you will likely need to cook the chicken in 2 or 3 batches, so the cooking time will take longer.
#CookingShow #Recipe #fakeaway
CHICKEN STIR FRY RECIPE | QUICK AND EASY CHICKEN STIR FRY | STIR FRY CHICKEN
30 Minute Chicken Stir Fry | Chicken Stir Fry Recipe | Stir Fry Chicken | Chicken Stir Fry | Chicken Stir Fry With Vegetables | Quick And Easy Chicken Stir Fry | Stir Fry Chicken Recipe | How To Make Chicken Stir Fry
Ingredients for Chicken Stir Fry:
Prep Time - 15 mins
Cooking Time - 15 mins
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Boneless Chicken - 1 lb or 450 gms (cut into bite sized pieces)
Seasoning for the Chicken:
- Salt- 1/2 tsp
- White Pepper Powder- 1/2 tsp
- Dark Soy Sauce- 1/2 tsp
Vegetables:
- Broccoli florets- 2 US cup measure (100 gms)
- Carrots, sliced- 1 US cup measure (90 gms)
- Red Bell Pepper- 1 US cup measure (90 gms)
- Yellow Bell Pepper- 1 US cup measure (90 gms)
- Garlic, chopped- 2 tsp (around 4 cloves)
- Ginger, chopped- 1.5 tsp
Stir Fry Sauces:
- Chicken Stock- 1/4 cup (can use readymade low sodium chicken broth/stock too)
- Dark Soy Sauce- 2.5 tsp
- Red Chilli Sauce- 3 tsp
- Honey- 1 tbsp
- Corn slurry- 2 tsp corn flour/starch (Mixed in 1 tbsp water)
- Sesame Oil- 2 tsp
Other Ingredients:
- Oil- 2-3 tbsp
- Salt- to season
- Pepper Powder- 1/4 tsp
Preparation:
Cut the boneless chicken into bite sized pieces.
Take out the broccoli florets, cut the carrots into slices and the red & yellow peppers into cubes.
Also peel and chop the garlic and ginger.
Process:
- Heat oil in a wok and add the chicken pieces. Give a stir for 30 secs and then add salt & white pepper powder to season the chicken.
- Now stir fry on high heat for around 2-3 mins and then add 1/2 tsp Dark Soy Sauce. Give a mix and continue to stir fry on high heat for another 2-3 mins till the water has completely dried up and the chicken is fried and browned.
- Remove and set aside on a plate.
- In the same oil, add the chopped garlic & ginger. Give a stir for 15 secs and then add the sliced carrots and cubed red & yellow peppers. Mix and stir fry on high heat for 1 minute before adding the broccoli florets. Also add salt to season (a pinch) and 1/4 tsp pepper powder. Give a mix and continue to stir fry on high heat for 2 mins.
- Now add the sautéed chicken pieces and give a mix on high heat for 1 minute.
- Add the Dark Soy Sauce, Chicken broth, Red Chilli Sauce and honey. Give a mix and stir fry on high heat for around 2 mins till the sauce has nearly dried up.
- Now add the corn slurry and the sesame oil, give a mix and continue to stir fry on high heat for 1 min till all the sauce has dried up and coats the chicken and vegetables.
#chickenstirfry #stirfrychicken #30minchickenstirfry #chickenstirfryrecipe #stirfryrecipe #chickenrecipe #stirfrychickenrecipe #spiceeats #spiceeeatsrescipes #spiceeatschicken
Easy Peanut Chicken | 5 Ingredients only
Recipe
Chicken ( 2 lbs your choice of cut meat )
3/4 Cup LIGHT Soy Sauce ( Use less soy and add water if using regular soy sauce)
1/2 Cup Sesame Oil
6-7 Cloves Minced Garlic
1/2 Cup Peanut Butter ( unsweetened)
Sugar ( optional )
1/3 Cup water
*If you don't have sesame oil, use 1/4 cup water and 1/4 cup of flavorless oil.
Directions
In a bowl, marinade chicken with soy sauce, sesame oil, minced garlic and sugar. Marinade for 1 hour . Remove chicken and place it on baking tray. Bake chicken in a preheated oven 400 degrees Fahrenheit for aprox 40 mins. To create the peanut sauce, take the residual marinade and heat it in a sauce pan and add in Peanut Butter. Add 1/3 cup water ( if required ) to keep the sauce from being to thick. After 40 mins, remove chicken and coat the chicken with the peanut sauce. Place it back in the oven for another 10 minutes. Serve over a bed of rice and veggies.
#peanutbutter #chicken # peanut
Quick and Simple Peanut Satay Sauce
Get full recipe here
There are many variations of peanut or Satay sauce, some can be quite complex if made from scratch. But with a few short cuts it's surprisingly simple to make. This recipe is super simple and the results are outstanding. You could use fresh peanuts if you have the time, otherwise a good quality crunchy peanut butter does an excellent job. This sauce also goes well with any grilled skewered meats, over vegetables or as a dipping sauce. Also see my chicken Satay recipe.
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