Szechuan chicken stirfry

Great

% Daily Values based on a 2,000 calorie diet

Step 1

first prepare the chicken. Slice the meat into thin strips, trimming of any visible fat. Cut the woody ends off the asparagus, then slice the stems into lengths of about 5cm. Finely chop the garlic cloves and ginger, then cut the spring onions into thin rounds. Lightly crush the Szechuan and black peppercorns together.

Step 2

Whisk together all the sauce ingredients until the honey has dissolved.

Step 3

Heat the vegetable oil in a wok until smoking. Add the strips of chicken and cook them for 3 minutes, stirring constantly, then add the asparagus and baby corn. Continue to cook for a further 2 minutes, then add the garlic, ginger and spring onions. After another minute, add the crushed peppercorns and cayenne or chilli, if using.

Step 4

Pour the sauce over the chicken and cook for a few minutes more until everything is cooked through and the sauce has reduced a litle. Garnish with a few coriander leaves and sesame seeds, if using. Serve with noodles or rice if you like, but don’t forget to add the extra calories to your total.