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Sichuan Chicken

A recipe from the Good Food collection.


Sichuan Chicken
Sichuan Chicken
¼ teaspoon five-spice powder
750 g chicken thigh fillets, halved
2 tablespoons peanut oil
1 tablespoon julienned fresh ginger
1 teaspoon Sichuan peppercorns, crushed
1 teaspoon chilli bean paste (toban djan)
2 tablespoons light soy sauce
1 tablespoon Chinese rice wine
1¼ cups (250 g) jasmine rice
600 g baby bok choy, leaves separated 


  1. Sprinkle the five-spice powder over the chicken. Heat a wok until very hot, add half the oil and swirl to coat. Add the chicken and cook for 2 minutes each side, or until browned. Remove from the wok.
  2. Reduce the heat to medium and cook the ginger for 30 seconds. Add the peppercorns and chilli bean paste. Return the chicken to the wok, add the soy sauce, wine and ½ cup (125 ml) water, then simmer for 15–20 minutes, or until cooked.
  3. Meanwhile, bring a large saucepan of water to the boil. Add the rice and cook for 12 minutes, stirring occasionally. Drain well.
  4. Heat the remaining oil in a saucepan. Add the bok choy and toss gently for 1 minute, or until the leaves wilt and the stems are tender. Serve with the chicken and rice.
Nutrition Per Serve


Fat 23.5 g;
Protein 42 g;
Carbohydrate 52 g;
Dietary Fibre 2.5 g;
Cholesterol 163 mg;
2465 kJ (590 Cal)


Main ingredient:
Cabbage, Chicken
Dinner, Lunch

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