Szechwan Pepper Chicken Stir-Fry
Prep Time: 25 minutes (+ 2 hours marinating)
Cook Time: 20 minutes
Serves: 4
Ingredients:
- 3 teaspoons Szechwan pepper
- 1 lb chicken thigh fillets, cut into strips
- 2 tablespoons soy sauce
- 1 clove garlic, crushed
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornflour
- 3 1/2 oz. dried thin egg noodles (oil for cooking)
- 1 onion , sliced
- 1 yellow capsicum, cut into thin strips
- 1 red capsicum, cut into thin strips
- 3 1/2 oz. sugar snap peas
- 1/4 cup chicken stock
Preparation:
- Heat wok until hot and dry-fry the Szechwan pepper for 30 seconds. Remove and crush with a mortar and pestle.
- Combine the chicken strips, soy sauce, garlic, ginger, cornflour and Szechwan pepper in a bowl, cover and refrigerate for 2 hours.
- Bring a large pan of water to a boil, add the egg noodles, cook 5 minutes. Drain, then drizzle with a a little oil and toss through noodles. Set aside.
- Heat the wok until hot, add 1 tablespoon of oil and swirl around to coat pan. Stir-fry the chicken in batches over medium-high heat for 5 minutes. Add more oil when necessary. Remove and set aside.
- Reheat wok, add 1 tablespoon of oil and stir-fry onion, capsicum and sugar snap peas over high heat for 2-3 minutes, or until vegetables are tender. Add chicken stock and bring to a boil.
- Return chicken and egg noodles to the wok and toss over high heat until mixed well. Serve immediately.
Enjoy and Have a Great Weekend!
Lisa
