This spicy chicken, green chilli and beansprout stir fry is very popular in Sichuan (or Szechuan) restaurants. It is delicious and simple to make at home.
1 person made this
250g chicken breast, finely diced
1 teaspoon Shaoxing wine or mirin
1 teaspoon cornflour
3 or 4 tablespoons oil for frying
2 green chilli peppers, diced
2 teaspoons Sichuan hot chilli bean paste
1/4 teaspoon sugar
Method Prep:20min › Cook:10min › Ready in:30min
Mix diced chicken, Shaoxing wine cornflour together in a bowl; set aside to marinate for at least 20 minutes. If you are marinating for longer; store chicken in fridge.
Heat oil in a wok over medium heat. Add the chicken and stir well to cook on all sides. Add bean paste and stir well for a minute or so. Add chilli peppers and sugar; stir in beansprouts. Increase heat to high; cook and stir until sauce has thickened.