Szechuan chicken sauté

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Preparation time: 20 minutes
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Cook time: 15 minutes
Olymel Szechuan chicken sauté


700 g 1 1/2 lb Olymel fully cooked thin strips of chicken, thawed
3 3 garlic cloves, chopped
30 ml 2 tbsp chopped ginger
2 2 onions, cut into chunks
5 5 celery stalks, thinly sliced
15 15 mushrooms, quartered
2 2 yellow peppers, thinly sliced
2 2 red peppers, thinly sliced
225 g 1/2 lb snow peas
60 ml 1/4 cup hoisin sauce
60 ml 1/4 cup soy sauce
45 ml 3 tbsp tapioca starch or cornstarch
15 ml 1 tbsp sugar
2.5 ml 1/2 tsp crushed chili flakes
125 ml 1/2 cup unsalted roasted peanuts, chopped
- - Vegetable oil for cooking
- - Toasted sesame oil for cooking


  • In a large pan or wok at high heat, put in a reasonable amount of vegetable oil.
  • When the oil has reached the smoke point, cook the chicken strips for 1 minute, while stirring constantly. Remove and set aside.
  • Add the garlic and the ginger and cook for 30 seconds. Remove and set aside with the chicken.
  • Put in a drizzle of the vegetable oil and a drizzle of the smoked sesame oil, add the onions and the celery and cook for 2 minutes while stirring constantly.
  • Add the mushrooms and the pepper and cook for 1 more minute. Return the chicken strips and add the snow peas.
  • In a bowl, mix the soy sauce with the starch, the sugar and the pepper flakes.
  • Reduce the heat, pour in the hoisin sauce and mix well. Pour in the starch mix, mix well and continue cooking for 1 minute while stirring constantly.
  • Serve hot on a bed of vermicelli garnished with chopped peanuts

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