Szechuan chicken

Szechuan chicken and perfect rice

A sizzling favourite with tender meat and veg in a spicy sauce

By , 02 September 2019

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Szechuan chicken and perfect rice
  • 20 Mins

  • Serves: 4

Nutritional Info
Each 412 serving contains
  • Energy

    1758KJ

    420KCAL

    21%
  • Fat

    6.6g

    low

    9%
  • Saturates

    1.2g

    low

    6%
  • Sugars

    11.9g

    low

    13%
  • Salt

    1.24g

    low

    21%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100: 427kJ/102kcal.
Ingredients
  • 300g basmati or long grain rice
  • 2tsp rapeseed oil
  • 2 large chicken breasts, diced
  • 2 large spring onions, sliced
  • Thumb-sized piece of ginger, peeled and grated
  • 3 cloves garlic, crushed
  • 1 red and 1 orange pepper, deseeded and sliced
  • 160g Extra Special Tenderstem Broccoli, roughly chopped
  • 160g sugarsnap peas, halved
  • 120g pack Asda Szechuan Stir-Fry Sauce
  • 2tbsp Asda Reduced Salt Soy Sauce
  • Coriander, to serve
  • 2tbsp unsalted peanuts, chopped
  • 1 red chilli, sliced
  • Lime wedges, to serve
Method
  • Rinse the rice in a sieve under cold water, then tip into a saucepan with 400ml cold water, stir, then bring to the boil.

  • Cover, reduce the water to the water just simmers, and cook for 15 mins. Do not remove the lid or stir.

  • While that cooks, heat 1tsp of the oil in a wok, add the chicken and cook on a high heat, stirring, for 4-6 mins to brown. Set aside. Heat the remaining oil. Add the spring onions, ginger, garlic, peppers, broccoli and peas; stir-fry for 4 mins.

  • Add the chicken, plus any juices and the Szechuan and soy sauces. Bring to a simmer and cook for 3 mins.

  • After 15 mins, turn off the heat on the rice, remove the lid, fluff with a work and leave to steam-dry in the pan for 3 mins.

  • Top the stir-fry with the coriander, peanuts and chilli. Serve with the cooked rice and the lime wedges, to squeeze over.