with Mushrooms, Pea Pods and Rice
Super speedy, this Super Quick Szechuan Chicken Stir-Fry takes only 15 minutes to make. Full of sweet and savoury notes with a bit of a kick, Szechuan (pronounced sich-waan) paste is the perfect pairing for both meat and veggie stir-fry dishes.
Allergens
Utensils
Tags
Jasmine Rice
150 grams
Diced British Chicken Breast
480 grams
Sliced Mushrooms
80 grams
Young Pea Pods
80 grams
Lime
0.5 unit(s)
Szechuan Paste
56.25 grams
Soy Sauce
10 milliliter(s)
Ketjap Manis
25 grams
Roasted White Sesame Seeds
5 grams
Water
2 tbsp
Honey
1 tbsp
- Boil a half-full kettle.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Pour the boiled water into a saucepan with ¼ tsp salt on high heat. Boil the rice, 12-13 mins.
- Once cooked, drain, pop back in the pan and cover.
- Once hot, fry the chicken, mushrooms and young pea pods, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.
- Season with salt and pepper.
- Meanwhile, cut the lime into wedges (see ingredients).
- Next, add the Szechuan paste (see ingredients, add less if you'd prefer things milder), soy, ketjap, honey and water (see pantry for both).
- Bring to the boil. Simmer, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
- Squeeze in half the lime juice. Add a splash of water if needed.
- Divide the rice and stir-fry between your bowls.
- Sprinkle over the sesame seeds.
- Serve with any remaining lime wedges for squeezing over.
2796
kJ
Energy (kJ)
668
kcal
Energy (kcal)
6.3
g
Fat
1.6
g
of which saturates
82.6
g
Carbohydrate
19.9
g
of which sugars
2.6
g
Dietary Fibre
67.3
g
Protein
2.68
g
Salt
