Fresh and Easy Sichuan Chicken |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is similar to one at your local Neighborhood Market. Ingredients:
3 tablespoons soy sauce |
2 tablespoons shaoxing wine or 2 tablespoons dry sherry |
1 teaspoon rice wine vinegar |
1 piece fresh ginger, peeled minced (1 1/4 inch) |
1 garlic clove, crushed |
1 tablespoon hot chinese chili paste (la doubanjiang) |
1/2 teaspoon szechuan peppercorns, ground |
1 tablespoon toasted sesame oil |
2 tablespoons vegetable oil |
4 boneless skinless chicken breasts, diced in to 1 inch cubes |
1 (10 ounce) package precooked soba noodles |
2 ounces oyster mushrooms, sliced |
fresh cilantro, chopped (garnish) |
Directions:
1. Mix all of the ingredients together except the chicken and cilantro in a shallow dish. Add the diced chicken, coat well with the marinade and leave to marinate at room temperature for 2 hours or more if refrigerated.
2. Heat a frying pan and cook the chicken for 10-12 minutes, stirring occasionally, until chicken is well browned. Reserve remaining marinade.
3. Add soba noodles and mushrooms and toss well. Add marinade and stir-fry for 1-2 minutes, tossing frequently until noodles have warmed up and broken apart. Serve garnished with fresh cilantro.
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