Sichuan chicken and peanuts

An attractive wok stir fry enjoyed with steamed rice. Authentic stir-frying is the one technique non-Chinese people find the most difficult to achieve, also the most desirable dish they want to cook properly – follow this recipe for straightforward instructions.

Sichuan chicken and peanuts Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Stream free On Demand

Quick Wok Cooking

Watch The Full Episode Here

G

Watch The Full Episode Here

G

Ingredients

• 1 brown onion
• 1 red capsicum
• 2 small chicken breasts
• peanut oil, for stir-frying
• 1 garlic clove, sliced
• 3 slices fresh ginger

Marinade for chicken

• 1 small egg white
• 2-3 tsp cornflour

For the sauce

• 1 tbsp shaoxing rice wine
• 1½ tbsp light soy
• 1 tsp table salt
• 1 tsp caster sugar
• 2 tsp chilli bean paste (Toban Djan)
• 1 tsp cornflour
• 1 tsp brown bean paste (in Cantonese: min si jeung)
• ½ cup roasted unsalted peanuts
• steamed rice, to serve

Instructions

1. Cut the onion, capsicum and chicken into a 2 cm dice. In a large bowl, combine the chicken with the marinade and toss well to combine. Set aside until needed.
2. In a medium bowl, combine your sauce ingredients.
3. Pre-heat your wok, add 2 tablespoons of oil and just as it begins to smoke, add the garlic and ginger, cooking for several seconds over medium heat until fragrant, then add the capsicum and onion. Toss for another few seconds, then transfer to a plate.
4. Return the wok to the heat with 2 tablespoons of oil. As it begins to smoke, add the chicken and stir-fry over moderate heat until the colour changes.
5. Stir in the sauce, combine well, and return the capsicum and onion. Stir in the peanuts, then transfer to a serving dish. Serve immediately.

 

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Quick Wok Cooking

Watch The Full Episode Here

G

Watch The Full Episode Here

G