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Szechuan chicken with macadamia topping

Szechuan chicken with macadamia topping

Szechuan peppercorns have a unique, slightly citrusy flavour that works perfectly alongside the buttery richness of macadamias in this traditional Chinese dish.

serves
4
INGREDIENTS

1 tablespoon Szechuan peppercorns
750g chicken thighs, chopped
1 tablespoon plus 2 teaspoons macadamia oil
2 cloves garlic, crushed
3cm piece ginger, finely chopped
5 spring onions, sliced
2 tablespoons tamari or soy sauce
2 teaspoons vinegar
2 tablespoons sherry or Shaoxing wine
2 tablespoons honey
½ cup coriander leaves
1 tablespoon finely chopped coriander stems

METHOD
Heat a frying pan over high heat. Add the Szechuan peppercorns, reduce heat to medium and dry fry for about 4 minutes, until fragrant. Transfer to a mortar and pestle or a spice blender and crush to a fine powder. Place the chicken thighs in a large bowl, sprinkle over the Szechuan peppercorns and stir to combine.

Pour 1 tablespoon of macadamia oil into a wok over high heat. Add the chicken and fry, tossing occasionally for 5 to 7 minutes, or until golden and cooked through. Remove from the pan and set aside.

Heat the remaining 2 teaspoons of oil in the wok, add the garlic and ginger and fry, tossing continuously for 2 minutes, or until lightly golden. Add the spring onions and stir to combine. Remove and set aside with the chicken.

Make the macadamia topping using the recipe below.

Combine the soy sauce, vinegar, sherry and honey in a small bowl. Heat the wok over high heat and pour the mixture in. Bring to the boil, reduce heat and simmer for 1 minute. Stir in the chicken and garlic mixture and cook for 1 minute to heat through. Place on a serving platter and serve sprinkled with macadamia topping and coriander leaves and stems.

Macadamia topping

INGREDIENTS

1 tablespoon macadamia oil
4 cloves garlic, crushed
4 golden shallots, peeled and thinly sliced
1 teaspoon Szechuan peppercorns, lightly crushed
½ cup raw macadamias, coarsely chopped
1 dried long red chilli, sliced thinly 

METHOD
Heat the oil in a wok over medium heat and stir-fry all ingredients, tossing continuously for 5 minutes, or until golden. Remove with a slotted spoon and drain on paper towel.
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Categories: everyday

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