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Chicken with Szechuan Sauce (Chinese Takeaway Style)

Recreate a Chinese takeaway style classic with this chicken with Szechuan sauce recipe. Spicy with hot bean sauce and a variety of vegetables, it's ideal for a quick dinner with egg fried rice and salt & pepper chips.
Course Main Course
Cuisine Chinese, British Chinese, American Chinese, Scottish Chinese, Chinese Takeaway Style
Keyword chinese takeaway, chinese chicken stir fry, Szechuan, Szechuan sauce, chicken with Szechuan sauce
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 portion

Equipment

  • 1 Wok or Large Frying Pan

Ingredients

Sauce

  • 1 1/2 tablespoons hot bean sauce
  • 1 1/2 tablespoons tomato ketchup
  • 1 teaspoon oyster sauce
  • 1 teaspoon light soy sauce
  • 1/4 teaspoon dark soy sauce
  • 1 teaspoon hoisin sauce
  • 1/4 teaspoon caster sugar
  • pinch white pepper

Stir Fry

  • 1 tablespoon sunflower oil
  • 1/4 onion, sliced
  • 1/4 green pepper, deseeded and roughly chopped
  • 1/4 carrot, thinly sliced
  • 1 handful tinned bamboo shoots, rinsed and drained (about 30g)
  • 1 handful tinned water chestnuts, rinsed and drained (about 30g)
  • 1 portion chicken for Chinese takeaway style stir fry dishes
  • pinch sea salt
  • 1/4 teaspoon MSG
  • 1 tablespoon chopped garlic in oil
  • 1/4 teaspoon crushed dried chilli flakes
  • 200 millilitres light chicken stock
  • 1 tablespoon potato starch, mixed with 2 tablespoons water
  • 1 spring onion, sliced
  • 1 teaspoon rice wine
  • 1 red chilli, sliced

Instructions

Sauce

  • In a bowl, add 1 1/2 tablespoons hot bean sauce, 1 1/2 tablespoons tomato ketchup, 1 teaspoon oyster sauce, 1 teaspoon light soy sauce, 1/4 teaspoon dark soy sauce, 1 teaspoon hoisin sauce, 1/4 teaspoon caster sugar and pinch white pepper. Mix briefly and set aside.

Stir Fry

  • Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil, 1/4 onion, sliced, 1/4 green pepper, deseeded and roughly chopped, 1/4 carrot, thinly sliced, 1 handful tinned bamboo shoots, rinsed and drained (about 30g) and 1 handful tinned water chestnuts, rinsed and drained (about 30g). Stir fry for 1 minute. Add 1 portion chicken for Chinese takeaway style stir fry dishespinch sea salt, 1/4 teaspoon MSG, 1 tablespoon chopped garlic in oil and 1/4 teaspoon crushed dried chilli flakes and mix well. Add the prepared sauce and 200 millilitres light chicken stock. Mix well, bring to the boil and simmer for 2 minutes until the sauce reduces slightly.
  • Slowly add 1 tablespoon potato starch, mixed with 2 tablespoons water, stirring well until the sauce reaches the desired consistency (you may not need all of the mix). Finish with 1 spring onion, sliced, 1 teaspoon rice wine, and 1 red chilli, sliced. Mix well once more and serve.