Recipe Of The Month: Stir-Fried Sichuan Chicken

• 200g chicken, diced
• 1 onion, diced
• 2 cloves garlic, finely chopped
• 1 tsp Sichuan peppercorns, crushed
• 100g cashew nuts
• 1 birdseye chilli
• Pinch of salt 2 spring onions, finely sliced Vegetable oil

The Marinade

• 1 tsp sesame oil
• 1 tsp sugar
• Pinch of Chinese 5 spice
• 2 tbsp light soy
• 1 tbsp corn flour

The Sauce

• 1 tsp chilli bean paste/chilli paste
• 1 tbsp light soy
• 1-2 capfuls of rice wine

1. Start off by covering the chicken with 'the marinade' ingredients (corn flour last), massaging well to coat. Set aside. (I would recommend using tasty thigh meat in this dish instead of breast but you can use whatever you like).

2. Next, heat 2 tablespoons of vegetable oil in a wok to a high heat then, once smoking hot, add the onions and stir-fry for 2 minutes.

3. Push the onions to the side of the wok and add an extra tablespoon of oil to the centre and bring up to a high heat before adding your crushed peppercorns, garlic and chicken.

4. Stir-fry until the chicken has turned golden brown then add the cashew nuts and stir-fry for a further 2 minutes.

5. Next, add the chilli, along with all of 'the sauce' ingredients, to the wok and continue to cook on a high heat. Add the spring onion and a drop of sesame oil to finish.

[Jez's tip: "If sauce is too thick, add a dash of hot water to the wok whilst cooking the meat through. If too thin, use corn flour paste to thicken"]