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CRISPY SZECHUAN CHICKEN SALAD

Servings: 4

Hands On Time : 15 minutes

Cooking Time: 15 minutes

Equipment:

pestle and mortar, wok with lid, slotted spoon

COOK’S NOTES:

The pep and spice of Szechuan peppercorns should never be underestimated! They add a wonderful numbing fuzz to these crispy chicken pieces for a speedy chicken salad with a difference.

Ingredients

½ Chinese cabbage, shredded

1 fennel bulb, trimmed and thinly sliced

2 carrots, peeled and cut into ribbons or matchsticks

Juice of  1 lime

2 tsp sesame oil

3 tbsp cornflour

1tsp Chinese five-spice

6 skinless chicken thigh fillets, diced

70ml vegetable or groundnut oil

2 heaped tsp Szechuan peppercorns, ground in a pestle and mortar

2 garlic cloves, thinly sliced 2 tbsp Chinese rice wine

5 spring onions, cut into 3cm lengths

Sea salt and black pepper

Instructions

1. Put the cabbage, fennel and carrot in a bowl and squeeze over the lime juice. Add the sesame oil and seasoning, toss together and set aside.

2. Mix the cornflour and Chinese five-spice together in a large bowl and then add the diced chicken and toss to coat.

3. Pour the vegetable or groundnut oil into a wok and place over a high heat. When the oil is hot, add the chicken and fry until golden and really crisp. Take out with a slotted spoon and toss in the Szechuan pepper.

4. Pour away most of the oil in the wok then add the garlic and fry for 30 seconds before adding the rice wine, chillies and spring onions. Cover the wok and cook for 3–4 minutes, tossing regularly.

5. Divide the cabbage, fennel and carrot salad between 4 plates and top with the spring onions and chicken. Serve immediately.

Nutritional

KCALS

366

FAT

19g

SAT FAT

3g

CARBS

18g

SUGARS

5g

FIBRE

5g

PROTEIN

28g

SALT

0.32g

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