Recipes
Szechuan chicken and perfect rice
A sizzling favourite with tender meat and veg in a spicy sauce
A sizzling favourite with tender meat and veg in a spicy sauce
(20 votes)
Cook: 20 Mins
Serves: 4
Price: £1.55 per serving
Nutritional Information
Each 412 serving contains
Energy
1759kj
420kcal
1759kj
420kcal
21%
Fat
6.6g
6.6g
Med
9%
9%
Saturates
1.2g
1.2g
Low
6%
6%
Sugars
11.9g
11.9g
Med
13%
13%
Salt
1.24g
1.24g
Med
21%
21%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
427kj/102kcal
Typical energy values per 100g:
427kj/102kcal
Ingredients
2tsp rapeseed oil
2 large chicken breasts, diced
2 large spring onions, sliced
Thumb-sized piece of ginger, peeled and grated
3 cloves garlic, crushed
1 red pepper, deseeded and sliced
160g Extra Special Tenderstem Broccoli, roughly chopped
160g sugarsnap peas, halved
120g pack Asda Szechuan Stir-Fry Sauce
2tbsp Asda Reduced Salt Soy Sauce
Coriander, to serve
2tbsp unsalted peanuts, chopped
1 red chilli, sliced
300g basmati or long grain rice
Lime wedges, to serve
1 orange pepper, deseeded and sliced
Method
1
Rinse the rice in a sieve under cold water, then tip into a saucepan with 400ml cold water, stir, then bring to the boil.
2
Cover, reduce the water to the water just simmers, and cook for 15 mins. Do not remove the lid or stir.
3
While that cooks, heat 1tsp of the oil in a wok, add the chicken and cook on a high heat, stirring, for 4-6 mins to brown. Set aside. Heat the remaining oil. Add the spring onions, ginger, garlic, peppers, broccoli and peas; stir-fry for 4 mins.
4
Add the chicken, plus any juices and the Szechuan and soy sauces. Bring to a simmer and cook for 3 mins.
5
After 15 mins, turn off the heat on the rice, remove the lid, fluff with a work and leave to steam-dry in the pan for 3 mins.
6
Top the stir-fry with the coriander, peanuts and chilli. Serve with the cooked rice and the lime wedges, to squeeze over.