Jamie Oliver Szechuan stir fry with chicken and brown rice

I have always loved Jamie Oliver as a chef. His cooking is so heart warming and yummy. I really like that he uses his hands instead of just a knife to do things in the kitchen making me feel like he is cooking at home. Anyway, I recently bought a Jamie Oliver 20 minutes meals app for my Android phone. So today we decided to try one of the recipes called Jamie Oliver Szechuan Stir Fry with Jasmine rice. It was so easy and quick. As I was cleaning the house, I asked my husband to get the ingredients ready. He thought he would surprised me and cooked the whole meal by himself. I am really impressed as it turned to be yummy and he just had to followed the recipe.

He used brown rice instead of jasmine rice as it is more healthy.

Ingredients

• 2 large boneless, skinless, chicken highs
• 1/2 teaspoon Szechuan peppercorns (Timur in Nepali)
• 150g brown rice
• 1 small bunch fresh coriander
• 1 garlic clove
• 2cm fresh ginger
• 1/2 medium red pepper
• 1 small bunch spring onion
• 50g unsalted peanuts
• 2 small dried red chilli
• 1/2 teaspoon cornflour
• 2 teaspoon sweet chili sauce
• vegetable oil
• soy sauce
• sea salt

Steps

• Fill your kettle and put it in to boil. Preheat your oven to the lowest setting and place your bowls in the oven to warm.
• Fill the saucepan with the boiling water and place on a high heat. Once boiling, add the rice and simmer according to packet instructions until the rice to cooked. If you  have rice cooker, you can use that.
• Meanwhile pick the coriander leaves and put to one side. Finely hop the stalks.
• Place the wok on a medium heat.
• Peel the garlic and ginger and slice into matchsticks. De-seed and finely slice the red pepper. Trim and slice the spring onions.
• Slice the chicken thighs into strips and pop in a bowl with a splash of soy sauce to marinate.
• Add the peanuts to the hot wok and toast for a few seconds until they start to smell roasted and delicious. Tip out onto a plate and put to one side.
• Return the wok to the heat and add a splash of vegetable oil.
• Bash up the dried chillies with Szechuan peppercorns in a pestle and mortar.
• Add the chicken strips to the hot wok. Turn the heat up to high and season well with salt.
• Add the bashed up chilli and peppercorns to the wok then stir-fry quickly until the chicken starts to turn golden. Meanwhile…
• When the rice is done, drain it in a sieve then place the sieve back over the warm saucepan and cover with a lid.
• Throw the garlic and ginger into the wok and stir-fry for 30 seconds.
• Add the coriander stalks, spring onions and red pepper and stir-fry for another minute or two until the chicken strips are cooked through.
• Add the cornflour and sweet chilli sauce to the wok with a splash of soy sauce and toss everything together. Turn the heat off.
• Make you table look respectable – get the cutlery, salt and pepper and drinks laid out nicely.
• Add a good pinch of salt to the rice. Get your warmed bowls out of the oven and divide the rice between them.
• Spoon the stir-fry over the rice, scatter each portion with your toasted peanuts and coriander leaves and tuck in!

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