chicken and rice
Chicken and rice - with a kick
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Course: Main Course, Meat
Cuisine: Chinese
Keyword: chicken and rice
Servings: 2
Author: Laura Scott
For the marinade:
  • 2 tsp light soy sauce
  • 1 tsp Chinese rice wine
  • 1 tsp cornflour
  • 1 tbsp water
For the sauce:
  • 3 tsp sugar
  • 1 tsp cornflour
  • 1 tsp dark soy sauce
  • 1 tsp light soy sauce
  • 3 tsp balsamic vinegar
  • 1 tsp sesame oil
  • 1 tbsp water
To assemble the dish:
  • 2 chicken breasts, skinless cut into cubes
  • 2 cloves garlic finely chopped
  • 1 inch ginger peeled and grated
  • 5 spring onions sliced
  • 8 chestnut mushrooms quartered
  • 2 tbsp sunflower oil
  • 1 tsp Szechuan peppercorns
  • 8 dried bird's eye chillies crushed
  1. For the chicken marinade:

  2. Make the marinade and place the chicken into into it for anything from 15 minutes to 4 hours - as much time as you have

  3. Next, prepare the sauce and set aside

  4. Grind the chillies and Szechuan pepper in a pestle and mortar
  5. Prepare the mushrooms and spring onions
  6. Heat the oil in a wok until smoking then add in the garlic and ginger and let it colour slightly before adding in the  spring onions, mushrooms, chicken and marinade, chilli and pepper mix
  7. Cook on a high heat until the chicken turns opaque ( 3 mins approx ), then add the sauce and continue to cook for another couple of minutes. It won't take more than 5 minutes to cook from start to finish

  8. Serve with steamed rice and some sliced cucumber