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poulet épicé chinois dans une assiette sur fond de bois

Fiery Sichuan Chicken

A quick, flavor-packed stir-fry with an irresistible chili kick.
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4.86/5 (71)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main course
Cuisine: Chinese
Servings: 2 portions
Calories: 300kcal
Author: Marc Winer

Ingredients

  • 600 g chicken breast, thinly sliced

Marinade

  • 1 tablespoon Shaoxing wine
  • 1 tablespoon light soy sauce
  • 0.5 tablespoon salt
  • 0.5 tablespoon white pepper
  • 1 tablespoon oyster sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon neutral oil

Spicy sauce

  • 4 cloves garlic, minced
  • 2 tablespoons red chili flakes
  • 0.5 tablespoon ground cumin
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 5 tablespoons smoking-hot oil
  • 1 handful fresh cilantro

Procédé

  • Combine the chicken with all the marinade ingredients and let it stand for 20 minutes.
  • Stir-fry the chicken over medium-high heat until just cooked through.
  • Transfer the hot chicken to a serving bowl, then add the remaining spicy-sauce ingredients on top, except the oil and cilantro.
  • Carefully pour the smoking-hot oil over the aromatics to release their fragrance.
  • Scatter with cilantro, toss to coat, and serve immediately.

Notes

For paper-thin slices, freeze the chicken for 10 minutes before cutting.

Nutrition

Calories: 300kcal
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