• Lilydale ready for you to bake chicken strips
  • Street food is one of the hottest food trends to take over the Australian culinary scene.

Our Recipes

Szechwan chicken with pickled ginger and cucumber

Serves: 4

Preparation time: 15 minutes

Cooking time: 10 minutes


  • 1 cucumber, seeded and thinly sliced
  • 1 tspn salt
  • 1 Tblsp mirin
  • ¼ cup rice vinegar
  • 1 tspn sesame oil
  • 3 cm piece ginger, peeled and cut into thin strips
  • 1 Tblsp Szechwan pepper, crushed
  • 2 tsp cornflour
  • 4 Lilydale chicken breasts
  • 1 Tblsp olive oil
  • Rice noodles to serve


  1. Place the cucumber into a colander or large sieve. Sprinkle over the salt, and mix through. Set aside for 15 minutes. In a bowl, mix together the mirin, vinegar,2 tablespoons of water, oil and ginger.
  2. Combine the pepper and cornflour on a plate. Coat the chicken breasts in the pepper mixture.
  3. Heat oil in a frying pan over medium heat and cook the chicken until golden and just cooked through, about 2-3 minutes each side. Serve the chicken with the pickled ginger and cucumber, spoon dressing over chicken. Serve with rice noodles.
comments powered by Disqus
Our Recipes
Our Recipes