Sichuan Chicken and Vegetable Stir Fry with Jasmine Rice

About this meal

A classic Sichuan-style stir fry with lean chicken breast, vibrant vegetables, and aromatic spices, served with fragrant jasmine rice. This meal delivers a savory, slightly spicy flavor profile rich in umami and fresh herb notes, promoting sustained energy and supporting an active lifestyle.

Ingredients

• Chicken breast, boneless, skinless — 150g
• Broccoli florets — 100g
• Red bell pepper — 50g
• Carrot, julienned — 50g
• Fresh shiitake mushrooms — 50g
• Garlic cloves, minced — 2
• Fresh ginger, minced — 1 tbsp
• Spring onions — 2 stalks
• Sichuan peppercorns — 1 tsp
• Low sodium soy sauce — 2 tbsp
• Shaoxing rice wine (or dry sherry) — 1 tbsp
• Sesame oil — 1 tsp
• Olive oil — 1 tbsp
• Jasmine rice (raw) — 75g
• Fresh coriander — for garnish

Steps

1. Rinse jasmine rice and cook with water until tender. Set aside.
2. Slice chicken breast thinly. Marinate with 1 tbsp soy sauce, 1/2 tbsp Shaoxing wine, and 1/2 tsp sesame oil for 10 minutes.
3. Heat olive oil in a wok. Toast Sichuan peppercorns briefly until aromatic. Remove peppercorns for milder spice if desired.
4. Add ginger and garlic, stir-fry until fragrant.
5. Add chicken and stir-fry on high heat until mostly cooked through.
6. Add broccoli, bell pepper, carrot, and mushrooms. Stir-fry briskly for 2-3 minutes to retain crispness.
7. Add remaining soy sauce and rice wine, toss well.
8. Finish with spring onions and a drizzle of sesame oil.
9. Serve hot with cooked jasmine rice, garnished with fresh coriander.