Sichuan stir-fried chicken
This sauce is also great with pork and lamb. Schnitzels sliced into strips are perfect for stir-frying.
|½ cup||Chicken stock|
|1 Tbsp||Fresh ginger, finely grated|
|1 Tbsp||Worcestershire sauce|
|2 Tbsp||Soy sauce|
|2 Tbsp||Rice wine vinegar|
|1 tsp||Sesame oil|
|3 tsp||Chilli paste|
|1||Shallot, finely diced|
|2 cloves||Garlic, crushed|
- Combine all ingredients for sauce and place aside.
- Prepare ingredients for stir-fry.
- Heat oil in a large wok. Stir-fry vegetables, until crisp-tender. Place aside.
- Stir-fry chicken until just cooked, about 3 minutes. Return vegetables to pan. Whisk sauce, then stir into wok, until thickened. Serve topped with pepper and serve with rice.