Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Savoury, nutty Sichuan stir-fry — China.
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 600 g chicken thighs, cubed
- 1 tbsp oil
- 3 garlic cloves
- thumb of ginger, chopped
- 2–3 dried red chillies
- 1 pepper, diced
- 40 g roasted peanuts
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 spring onions (scallions), sliced
Method
- Heat the oil in a wok over a high heat and stir-fry the chicken for 5–6 minutes, until golden and cooked through. Remove to a plate.
- Add the garlic, ginger and dried chillies and stir-fry for 30 seconds, until the chillies darken and smell smoky.
- Add the pepper and stir-fry for 2 minutes.
- Return the chicken with the soy sauce and vinegar and toss for 1 minute until glossy.
- Stir through the peanuts and spring onions. Taste before seasoning — the soy carries the salt. Serve over cauliflower rice.
Swaps and tips
Traditional versions add sugar — leave it out and let the soy, vinegar and chilli carry the dish. Serve over cauliflower rice. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 32 g | 7 g | 3 g | 27 g | 411 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
