Ingredients
The following ingredients have 4 Servings
- 2 tbs Szechuan peppercorns
- 5 tbs cornflour
- 8 chicken thighs skin off
- 6 garlic cloves
- 1 tsp ground ginger
- 4 spring onions
- 12 red chillies
- 4 tbs soy sauce
- 1 tbs rice wine vinegar
- 1 1/2 tbs honey
- 80g peanuts
- 1 splash oil
- 4 tbs water
- 1 cup rice
- 2 cups mixed vegetables fresh
Instruction
- Toast the peppercorns in a dry frying pan until lightly golden. Grind to a fine powder, then set aside in a large bowl.
- Chop up the chicken and coat with 4 tbs of cornflour. Fry the chicken until cooked through.
- Finely slice the garlic, red chillies and spring onions. Use a small splash of oil in the pan and fry the garlic and ginger for about 2 minutes. Then add in the spring onion, Szechuan peppercorns and red chillies and cook for a further 2 minutes.
- Combine 1 tbs of cornflour, water, soy sauce, vinegar and honey and pour mixture into the pan. Bring to a boiling simmer for a few minutes, or until slightly thickened.
- Serve with a side of rice and veg.