Szechuan (Kung Po) chicken stir fry

Ingredients

2 chicken breast or thigh cut into bite size pieces

1 red bell pepper cut into 1-inch pieces

1 yellow/orange bell pepper cut into 1-inch pieces

100 g brocolli

100 g green/french beans

1 carrot

1 birds eye chilli chopped (with seeds in or out, whichever you prefer)

1 dash cooking oil for stir-frying

For the marinade

1 tbsp soy sauce

½ tbsp chinese cooking wine

¼ tsp salt

½ tsp finely crushed or ground Sichuan peppercorns

2 ml cornflour

For the sauce

1 ½ tsp sichuan peppercorns finely crushed or ground

1 tbsp ginger minced

5 cloves of garlic minced

3 small shallots or red onions thinly sliced

1 tbsp soy sauce

½ tbsp Chinese cooking wine

1 tsp sea salt

¼ tsp sugar

1 tbsp sesame oi

In a medium size bowl, combine the chicken pieces with the marinade ingredients. Cover and marinate refrigerated for about 15 minutes.

Heat some oil in a pan/wok, then gently drop the chicken into the oil and loosen them up immediately with the spatula to prevent the chicken pieces from sticking together. Stir fry the chicken to a light golden brown color. Remove the chicken and place on a dish lined with paper towels to remove excess oil and set to one side.

In the same pan you have taken the chicken out of (if needed add a little more oil) add the garlic, stir quickly. Add the ginger and stir quickly. Turn the heat down to medium, add the sliced shallots/oniond and the crushed Sichuan peppercorns. Stir-fry for about 3 minutes until the shallots turn golden brown.

Add the vegetables and continue stir frying for about 3 minutes, until the veg softens up.

Return the chicken to the pan. Stir quickly with a spatula to combine all the ingredients.

Add the rest of the sauce ingredients and continue cooking for another minute or so, until the sauce thickens.

Taste for spiciness. Add more szechuan pepper or chilli if needed and stir.

Serve immediately with white long grain rice

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Szechuan (Kung Po) chicken stir fry