This is a quick and easy to make stir fry which can easily be modified to suit your tastes. We served it with rice noodles and it took about 25 minutes altogether as we could prepare the vegetables at the same time as stir frying the various ingredients.
As usual things from our garden are in italics.
Ingredients (for 2)
- 250g chicken thighs;
- 200 quick cook vegetables
- Mangetout Peas
- Baby Sweetcon
- Sweet Pepper
- 1 small shallot;
- 2-3g root ginger grated
- 1 garlic clove crushed
- 1/2 tsp black peppercorns
- 1/2 tsp Szechuan Peppercorns
- 1 Red Chilli (optional))
- 2 tbsp Light soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp honey
- 100ml chicken stock
- 1 tsp sesame oil
Chicken Stir Fry with Szechuan Pepper
Prepare the chicken in small strips, cutting off the fat. Heat the oil in the frying pan and add the chicken and cook for about 3 minutes stirring in between chopping the other vegetables.
Finely slice the shallot and add to the pan. Whilst this is going on, cook the rice noodles according to the instructions on the packet. This will probably take 3-5 minutes so they’ll be ready just when the sauce is reduced.
Chop the other vegetables into fork sized pieces and add to the pan. Cook for a further 2 minutes, stirring all the time. Then add the garlic, ginger then after about another minute the crushed peppercorns. Cook for another 2 minutes.
Mix all the sauce ingredients together and whisk, then pour over the mixture stir through and cook to reduce the sauce a little.
Add the noodles and stir it all together.
And there you are, a tasty, not to spicy, stir fry.