Spicy Szechuan Chicken

Ooo I'm feeling really peckish just thinking about this recipe, it's another Wing Yip special, quick and easy.  Fried red chillies in this dish adds a little heat so I suppose you could leave them out for a milder flavour but I will be using loads!   Serve with rice or noodles in a bowl and chopsticks, of course.  I'm using a jar of sauce which speeds everything up nicely.  When I go shopping I'm going to buy some disposable bamboo chopsticks but just love this picture.  

Method

Mix the chicken with the marinade and leave for 30 minutes.

Heat oil in a wok and quickly fry chillies until they change colour. Remove and keep aside.

Take out some oil and fry ginger and garlic, quickly adding sliced chicken before garlic burns.

At the same time add the Spicy Bean Sauce and cook out the sauce for 3 minutes.

Last of all add red chillies and spring onions. Quickly stir and remove from the heat.

Ingredients

2 chicken breasts (sliced)

1 jar Spicy Szechuan Stir-Fry Sauce

8-10 dried whole red chillies (cut large into half)

2 spring onions (cut into 3cm lengths)

2 tsp chopped ginger

2 tsp chopped garlic

4 tbsp peanut or vegetable oil.

Marinade

3 tsp Light Soy Sauce

2 tsp Sesame Oil

1 tsp Cornflour.