Summary

Ingredients

• 2 large chicken breasts
• 6 spring onion (s)
• 3 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon rice wine, Chinese (sherry also works)
• 1 teaspoon salt
• 1 piece (s) ginger root, fresh, approx. 3 cm or to taste
• 5 cloves garlic, (more depending on your taste)
• 5 tablespoon oil, (peanut oil or other highly heatable)
• 3 tablespoon sauce, (hoisin sauce)
• 1 tablespoon water

Print Recipe Pin Recipe

Instructions

1. Peel the breast meat, cut into 2 to 2.5 cm cubes and place in a bowl.
2. Wash the spring onions, cut into pieces approx. 1 cm long and add to the meat. Add the soy sauce, sesame oil, rice wine and salt. Mix well and let steep for at least 15 minutes.
3. Peel the ginger and garlic and cut into small cubes. The amount of these two ingredients depends on personal taste, but both should be used well for proper Szechuan cuisine!
4. Heat a wok and then add the oil and let it get really hot. Then add the ginger and garlic and heat for 10 seconds - always stirring. Add the hoisin sauce and stir for another 30 seconds (otherwise it will stick very easily and burn!).
5. Mix the water well with the meat mixture and add to the wok, stir well, and then cook for about 5 minutes. Shake or stir occasionally.
6. Serve with sticky rice.