Crispy Sichuan Chicken Salad
Donal's Notes
The pep and spice of Szechuan peppercorns should never be underestimated! They add a wonderful numbing fuzz to these crispy chicken pieces for a speedy chicken salad with a difference.
For the salad:
Instructions
Finely slice the cucumber and peel and shave the carrot into ribbons.
Heat the oil over a medium high heat in a large frying pan and add the chicken breasts. Cook for 4-5 minutes either side or until cooked through. Add the mushrooms to the pan halfway through cooking the chicken.
Once the chicken is cooked, remove the pan from the heat. Slice the chicken thinly and set aside.
In a large bowl, whisk together the soy sauce, sesame oil, Szechuan pepper, salt, chilli flakes, lime juice, and honey.
Serve the salad in delicious high piles. Top with the chicken and mushrooms and sprinkle with a little extra Szechuan pepper and sea salt.
