Super Quick Szechuan Double Chicken Stir-Fry
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Jasmine Rice
480 grams
Diced British Chicken Breast
80 grams
Sliced Mushrooms
80 grams
Young Pea Pods
½ unit(s)
Lime
56.25 grams
Szechuan Paste
(Contains: Soya)
10 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
25 grams
Ketjap Manis
(Contains: Soya)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame, Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts, May contain traces of allergens)
Not included in your delivery
2 tbsp
Water
1 tbsp
Honey
Utensils
Instructions
- 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 0.25 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 for amount).
- 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, then 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.
Enjoy!
