Sichuan Chicken
Serves 4
  • 400g of chicken thigh (all visible fat removed),sliced into smaller chunks
  • 1 egg white
  • ½ teaspoon of Chinese five spice
  • 2 tablespoon of Hoi sin Sauce (3.5 syns)
  • 2 tablespoons of rice vinegar
  • 3 tablespoons of light soy sauce
  • 1 teaspoon of brown sugar (1 syn)
  • 1 tablespoon of cornstarch (1.5 syns)
  • 1 tablespoon of oil (6 syns)
  • 1 teaspoon of sambal oelek (chilli paste)
  • 1 green pepper sliced into strips
  • 1 red pepper, sliced into strips
  • 1 yellow pepper, sliced into strips
  • 1 red onion , halved and sliced
  • 1 clove of garlic, crushed
  • 1 teaspoon of freshly grated ginger
  • Spray oil
  1. In a bowl, mix together the Hoisin sauce, soy sauce, chilli paste, sugar, rice vinegar, sugar, garlic and ginger. Set aside.
  2. Whisk the egg white to firm peaks, add the corn flour and Chinese five spice and mix thoroughly.
  3. Add the chicken thighs to the egg white mixture and mix to coat.
  4. In a small wok heat the oil, ensure it is hot before adding the chicken. Add the chicken and fry until it has a golden colour. Remove and set aside.
  5. Spray a frying pan or wok over a medium high heat with some spray oil, add the vegetables and stir fry for approx 3-4 mins. Add the chicken and then the sauce mixture and toss to coat, let it simmer on a low heat for about 3 mins. ensuring chicken is cooked through.
  6. Serve with your choice of sides. This is great served with rice or noodles.
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at