Sichuan Chicken Stir-Fry with Celery and Peanuts

A flavorful and spicy stir-fry with tender chicken, crisp celery, crunchy peanuts, and fiery dried chilies in a classic Sichuan sauce.

Prep Time

20 minutes

Total Time

40 minutes

Calories

520

Level

Medium

Yields

4 servings

Cost

£2.67

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1lbChicken breasts(Cut into 1/2 inch cubes)

£5.50

4stalksCelery stalks(Cut into 1/4 inch thick slices)

£0.90

0.5cupRoasted peanuts(Unsalted)

£1.20

8piecesDried red chilies(Cut into 1-inch pieces, seeds removed if desired for less heat)

£1.00

4clovesGarlic(Minced)

£0.25

1inchGinger(Minced)

£0.30

2stalksScallions(Chopped, white and green parts separated)

£0.40

2tablespoonsSoy sauce

£0.10

1tablespoonShaoxing rice wine (or dry sherry)

£0.20

1tablespoonCornstarch

£0.05

1teaspoonSugar

£0.01

2tablespoonsChili oil with sediment

£0.30

1teaspoonSichuan peppercorns(Lightly toasted and ground)

£0.25

1teaspoonSesame oil

£0.15

2tablespoonsVegetable oil(For stir-frying)

£0.05

Total Cost

£10.66

£2.67 per serving

The Method

1
In a bowl, combine the cubed chicken with 1 tablespoon of soy sauce, rice wine (or sherry), and cornstarch. Mix well and let it marinate for at least 15 minutes.
2
In a small bowl, prepare the sauce by combining the remaining 1 tablespoon of soy sauce, sugar, chili oil, toasted and ground Sichuan peppercorns, and sesame oil. Set aside.
3
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove the chicken from the wok and set aside.
4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the dried chilies, garlic, ginger, and white parts of the scallions. Stir-fry for about 30 seconds, until fragrant.
5
Add the celery to the wok and stir-fry for 2-3 minutes, until slightly softened but still crisp.
6
Return the cooked chicken to the wok. Pour the sauce over the chicken and celery. Stir-fry for 1-2 minutes, until the sauce has thickened and coats the chicken and vegetables evenly.
7
Stir in the roasted peanuts and the green parts of the scallions.
8
Serve immediately over rice.

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My Notes

Nutrition Information

Nutrition per serving (280g)

520 kcal / 2175 kJ

Carbs

18g

7% of RDA

Fat

30g

43% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

6 g

7% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a milder flavor, remove the seeds from the dried chilies before using.

Adjust the amount of chili oil and dried chilies to your preferred level of spiciness.

Toasting the Sichuan peppercorns before grinding enhances their aroma and flavor.

Make sure the wok is very hot before adding the ingredients for a good sear.

If you don't have Shaoxing rice wine, you can substitute dry sherry or omit it altogether.

Cooking Equipment

Wok or large skillet

Cutting board

Knives

Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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