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.