Chicken in Szechuan Sauce
Tender pieces of chicken coated in our bold and vibrant Szechuan sauce, packed with savoury flavour, aromatic spices and a fiery kick. A delicious Chinese-inspired dish that’s perfect for your next homemade fakeaway.
Have a go!
10 mins or less
Ingredients
Serves 3-4
- 2-3 chicken breasts
- 400g Mayflower Szechuan Sauce
- 1 pepper, sliced
- 1 onion, sliced
- 1 handful of mushrooms, sliced
- 1 handful of carrots, cut into thin batons or sliced
- 1 handful of beansprouts
- 1 tbsp vegetable oil
- Egg fried rice, to serve
Starring...
Szechuan Sauce
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Method
- Heat 1 tbsp vegetable oil in a large frying pan or wok over a high heat.
- Add the diced chicken and stir-fry for 2–3 minutes, until browned but not fully cooked through.
- Add the peppers, onion, carrots, mushrooms and beansprouts. Stir-fry for 3–4 minutes, until the vegetables begin to soften.
- Pour in the Mayflower Szechuan Sauce and stir well to coat everything evenly.
- Cook for a further 30 seconds to 1 minute, or until the sauce is piping hot and the chicken is cooked through.
- Serve with egg fried rice.
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