Crispy Sichuan Chicken Salad
Ingredients
- 8 skinless chicken breasts
- 4 tbsp dark soy sauce
- 2 thumb sized piece fresh ginger small
- 4 clove garlic
- 20 shiitake mushrooms
- 4 tbsp sunflower oil
For the salad:
- 12 spring onion
- 4 sticks celery
- 2 cucumber
- 2 carrot large
- 2 tsp dark soy sauce
- 1 tsp sesame oil
- 2 lime juice
- 2 tsp honey
- 1 tsp Szechuan peppercorns ground
- 1 tsp sea salt
- 1 tsp chilli flakes
Equipment
Chopping board
Chopping knife
Microplane
Peeler
Large frying pan
Large mixing bowl
Tongs
Instructions
- Remove the stalks from the mushrooms and thinly slice.
- Peel and finely grate the ginger and garlic into a bowl and add the soy sauce. Whisk to combine.
- Toss together with the chicken and mushrooms and set aside.
- Prep the salad ingredients. Thinly slice the spring onion and celery.
- 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.
- Add in the spring onion, celery, cucumber, carrot, and toss together.
- Serve the salad in delicious high piles. Top with the chicken and mushrooms and sprinkle with a little extra Szechuan pepper and sea salt.
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.
You may need to cook this recipe in batches if you don't have a big enough pan.
You may need to cook this recipe in batches if you don't have a big enough pan.
Nutrition
Calories: 366kcal