Sichuan Kung Pao Chicken

A spicy and tangy stir-fry that packs a punch with peanuts and chili.

Ingredients

• 500 grams chicken breast
• 50 grams peanuts
• 3 tbsp soy sauce
• 1 tsp Szechuan peppercorns
• 4 pieces dried red chili
• 2 tsp cornstarch
• 3 tbsp vegetable oil

Method

1. Marinate chicken with soy sauce and cornstarch for 15 minutes.
2. Heat oil in a wok. Add Szechuan peppercorns and chilies, frying until aromatic.
3. Add chicken and stir-fry until cooked through.
4. Stir in peanuts and serve hot.

Chef's tips

• Use fresh Sichuan peppercorns for a more authentic taste.
• Do not burn the chilies.