We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
x

recipes

Spicy Sichuan Chicken Salad

recipes

Spicy Sichuan Chicken Salad

Thursday, February 18, 2010

A lot of Chinese dishes can be heavy going but this spicy Sichuan chicken salad, is light, bright and crisp. To get the best aromatic flavour out of the Sichuan peppercorns, toast them in a hot oven for a few minutes, allow them to cool and grind in a pestle and mortar.

Serves 2
2 chicken breasts
1 tablespoon of soy sauce
1 small thumb sized piece of ginger, grated
1 clove of garlic, minced
1 tablespoon of sunflower oil
4-5 spring onions, sliced finely
1 stick of celery, sliced finely
5 shitake mushrooms, stalks removed and sliced finely
½ cucumber, sliced finely
1 large carrot, sliced finely
1 teaspoon of soy sauce
½ teaspoon of sesame oil
2 teaspoons of lime juice
1 teaspoon of honey
½ teaspoon of ground roasted Sichuan peppercorns
½ teaspoon of sea salt
½ teaspoon of dried chilli flakes

Toss the chicken in a bowl with the soy sauce, ginger and garlic.

Heat the oil over a medium high heat in a large frying pan and add both chicken breasts.  Cook for 3-4 minutes either side or until cooked through.

Remove the chicken from the pan, slice thinly and set aside.

Place the chicken slices in a large mixing bowl and toss together with the rest of the ingredients, until everything is evenly coated.

Serve the salad in delicious high piles and sprinkle with a little extra Sichuan pepper and sea salt.

You might be interested in...

Mozzerella Sticks with Marinara Sauce
recipes

Mozzerella Sticks with Marinara Sauce

Mozzerella Sticks with Marinara Sauce
S’mores Pie
recipes

S’mores Pie

S’mores Pie
Flattened & Spiced Chicken Thighs with Creamed Corn
recipes

Flattened & Spiced Chicken Thighs with Creamed Corn

Flattened & Spiced Chicken Thighs with Creamed Corn
Crockpot Moroccan Lentil and Chickpea Soup
recipes

Crockpot Moroccan Lentil and Chickpea Soup

Crockpot Moroccan Lentil and Chickpea Soup
Charred Broccolini with Smoky Romesco Sauce & Toasted Almonds