Sichuan-Style Spicy Chicken Salad recipe - ingredients, nutrition and when to eat it
Shredded poached chicken is tossed with chili oil and a tangy vinegar dressing. The chicken stays tender, the cucumber crisp, and the flavors are spicy and…
Shredded poached chicken is tossed with chili oil and a tangy vinegar dressing. The chicken stays tender, the cucumber crisp, and the flavors are spicy and bright. It makes a light side for lunch or dinner on a warm day.
Chinese · 30 minutes to cook
Tips: Don’t boil the chicken breast for too long; check that the thickest part is cooked through.
Tips: Add the Sichuan peppercorns and chili oil a little at a time until the heat and tingle are to your liking.
Tips: For a chilled version, let the cooked chicken cool in the refrigerator for about 10 minutes before adding the dressing.
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Ingredients (1 serving)
- Chicken breast — 150 g
- Cucumber — 0.5 pc
- Chili oil — 1 Tbsp
- Soy sauce — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Garlic — 1 pc
- Sichuan peppercorns — 0.3 tsp
- Sesame seeds — 1 tsp
- Water — 600 ml