Sichuan Chicken
Ingredients
| Chicken Part | Sauce Part |
| 2 tspn oil | 2 cloves garlic |
| 1 chicken breast | 2 tspn ginger |
| 50 gm carrot (prepared weight) | 1 tspn red chilli |
| ½ yellow or red pepper | ½ red pepper |
| 2 tbspn light soy sauce | 1 tomato |
| 20 gm spring onions (prepared weight) | 1 tbspn tomato ketchup |
| 1 tspn horseradish sauce | |
| 1 tspn light brown sugar | |
| 3 tbspn water |
Preparation
- Sauce Part
- Finely chop the garlic.
- Finely chop the ginger.
- Deseed and finely chop the red chilli.
- Deseed and finely chop the red pepper.
- Slice the tomato.
- Blend all the sauce part ingredients until smooth.
- Chicken Part
- Slice the chicken breast into thin strips.
- Dice the carrot.
- Thinly slice the red or yellow pepper lengthways and cut in half.
- Slice the spring onions lengthways and cut in half.
Cooking
- Heat the oil in a wok.
- Add the chicken and stir fry for 2 min.
- Add the carrot and diced pepper and stir fry for 2 min.
- Add the sauce part, bring to a boil, and simmer for 3 min.
- Stir in the soy sauce.
Serving
- Serve with rice and garnish with the spring onion.
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