After cooking a roast dinner the other day I had a lot of leftover chicken that was calling out to be finished up and this is where this simple but spicy Szechuan shredded chicken comes in. Szechuan pepper is a wonderful ingredient that is well worth using if are not familiar with it and have not cooked with it. It brings a warmth along with citrus notes that really lift a dish. I also served this with homemade spring rolls and salt and pepper prawns for a midweek feast.
As I say I used leftover roasted chicken for this however you can roast chicken thighs or legs in advance if you don’t have any spare; avoid breast meat if you can as it tends to dry out quickly. I have purposefully left the chicken quantities more vague than usual- I often struggle to eat much meat in a meal however when it came to this I couldn’t help but have seconds…and thirds… Just remember that leftover beef would also work a treat! Cashews are also a welcome addition if you like too.
Ingredients- serves 2-3
Roasted chicken thighs or legs- 1-2 per person depending on appetite
1 tbsp cornflour
Red and yellow bell pepper- chopped
Handful of unsalted cashews
2 tbsp vegetable or groundnut oil
2 garlic cloves- crushed
1 inch piece of fresh ginger- grated
1 tsp Chinese chilli oil
3 tbsp dark soy sauce
3 tbsp rice wine vinegar
1 1/2 tbsp runny honey
2 tbsp water with 1 tsp cornflour mixed in
1. Start by heating the oil in a wok to medium. Shred the chicken into pieces and toss in the cornflour. Begin to fry off in the oil and stir from time to time. You want chicken which is golden and starting to crisp up in places. When just crisping up, add in the chopped pepper and cashews; stir well.
2. In the meantime, combine all the remaining ingredients in a bowl. Choose a small pan and simmer the sauce until thickening and glossy. Tip into the chicken and toss to coat. Serve immediately with rice or noodles.
Spicy Szechuan shredded chicken- love your leftovers with this super speedy midweek meal!