Spicy Sichuan Chicken from Marion’s Kitchen

I love the recipes from Marion’s Kitchen! This is so delicious and easy. I did everything through step 3 ahead. Then heated it all up and continued. 

 Serves: 4  

Nutrition facts:  – calories  – fat

Ingredients

1 tsp Sichuan peppercorns

2 tbsp vegetable oil

4 garlic cloves, finely diced

1 onion, finely diced

1 tsp chilli flakes

500g (1 lb) finely sliced chicken thigh fillets

1 packet (about 270g/9.5oz) dried udon noodles

200g (7 oz) broccoli florets (trimmed and sliced the stems too)

¼ cup oyster sauce

¼ cup soy sauce

½ cup finely sliced spring onion

Instructions

STEP 1
Toast the Sichuan peppercorns in a dry frying pan over medium heat. When fragrant, use a mortar and pestle to grind to a fine powder. Set aside for later.

 

STEP 2
Have a large pot of water boiling on the stovetop.

 

STEP 3
Heat the vegetable oil in a wok or large non-stick frying pan. Add the garlic and onion and stir-fry for a minute. Add the ground Sichuan peppercorns and the chilli flakes and cook for another half a minute. Add the chicken and spread out in the pan. Sear for a couple of minutes before stir-frying and mixing through.

 

STEP 4
Add the udon noodles to boiling water and cook until just al dente. A couple of minutes before the noodles are ready, add the broccoli to the water too. Use tongs to transfer the noodles and broccoli in with the chicken.

 

STEP 5
Add the oyster sauce and soy sauce and toss until the sauce is thick and glossy. Divide among serving bowls and top with spring onion.

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