School of Wok's Stir-fried Sichuan Chicken

A special treat created for the school by Jeremy- spicy, quick and flavourful!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Slice the onion and red pepper into fine matchsticks and the chicken into 3cm-wide strips. Put the chicken into a small mixing bowl, add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated.

Step 2

2. Finely chop the garlic and bird’s-eye chilli, and finely slice your spring onion. Crush the Sichuan peppercorns with a mortar and pestle. Mix all the sauce ingredients together in a small bowl or ramekin.

Step 3

BUILD YOUR WOK CLOCK: place your sliced onion at 12 o’clock, then arrange the peppers, dried chillies, chicken bowl, crushed peppercorns, garlic, bird’s-eye chilli, sauce bowl, cashew nuts and spring onions clockwise around your plate.

Step 4

3. Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot. Add the onions, red peppers and dried red chillies and stir-fry for 1–2 minutes, until the onions are lightly browned and slightly softened.

Step 5

4. Reduce the heat to medium (so as not to burn the onions), push the veg to the side of the wok and add ½ tablespoon of vegetable oil to the centre.

Step 6

5. Bring the wok back to smoking point, add the chicken and stir-fry 3–5 minutes until golden brown on all sides.

Step 7

6. Lower the heat to medium, add the crushed peppercorns and garlic to the wok and stir-fry for a further 2 minutes, then add the bird’s-eye chilli and sauce and continue to stir-fry over a medium-high heat for another 2 minutes, or until the sauce has thickened and reduced and is sticking to the chicken.

Step 8

7. Add the cashew nuts and cook for a final 30–60 seconds, tossing the wok to combine all the ingredients well. Tip onto a large plate and scatter over the spring onion to finish. Serve.

Step 9

‘SWAPSIES’: Can’t find Sichuan peppercorns? Swap them out with a mix of crushed juniper berries and chilli flakes.

Step 10

TIP: If you’re a keen chilli eater and fancy something with a little more punch then throw in a mixture of different types of chillies here: dried or fresh, whatever you can get your hands on

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