Known in Sichuan as ‘kung pao’, this spicy dish is often cooked with a handful of peanuts for extra crunch.
Ingredients
- 1/3 cup soy sauce
- 1/4 cup shao hsing (Chinese cooking wine)
- 1 tablespoon cornflour
- 500g chicken breast fillets, thinly sliced
- 2 tablespoons vegetable oil
- 1 brown onion, cut into thin wedges
- 2 large dried chillies
- 2 teaspoons Sichuan peppercorns (see note)
- 2 garlic cloves, finely chopped
- 400g broccoli, cut into small florets
- 1 teaspoon sesame oil
- Steamed jasmine rice, to serve
Method
- Step 1Combine soy sauce, shao hsing and cornflour in a bowl. Stir until mixture is smooth and combined. Place chicken in a glass or ceramic dish. Add half the sauce mixture. Toss to coat. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits.
- Step 2Heat wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry a third of the chicken for 2 to 3 minutes or until browned and just cooked through. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining chicken in 2 batches.
- Step 3Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes or until softened. Add chilli, peppercorns and garlic. Stir-fry for 1 to 2 minutes or until fragrant. Add broccoli. Stir-fry for 2 minutes or until tender.
- Step 4Return chicken to wok. And remaining sauce mixture. Stir-fry for 1 to 2 minutes or until heated through. Drizzle with sesame oil. Serve with rice.
- Low fat
Nutrition
2286 kj
Energy
13g
Fat Total
2.2g
Saturated Fat
6g
Fibre
39.1g
Protein
81mg
Cholesterol
1590mg
Sodium
59.7g
Carbs (total)
Notes
Sichuan or Szechuan peppercorns are not a pepper at all, they’re reddish brown berries from the prickly ash tree. Known for the numbing, tingling feeling they cause in the mouth, they’re also one of the key spices in Chinese five‐spice powder. Usually added to stir‐fries, rubs and braises, ground sichuan peppercorns can be found in the spice aisle of supermarkets. The recipe calls for whole Sichuan peppercorns that will add great texture to the dish. You’ll need to visit your local Asian grocer to find this variety.
- Author: Claire Brookman
- Image credit: Al Richardson & Guy Bailey
- Publication: Super Food Ideas