Spicy Sichuan Chicken

• 2 chicken breasts
• 1 teaspoon ginger
• 3 tablespoons soy sauce
• 2 tablespoons oil
• 1 carrot
• 1/2 pepper
• 75 g sugarsnap peas
• 4 spring onions
• 50 g bean sprouts
• 100 g peanuts
• 2 chilies
• 1/2 teaspoon sugar
• 1 tablespoon vinegar

1. Whisk the ginger and soy sauce, pour over the chicken to coat every piece. Chill for at least 1 hour.
2. Heat 1/2tbsp oil in a wok or deep frying pan. Stirfry the nuts over a high heat for 1 minute or until golden. Drain from the pan with a slotted spoon. Set aside.
3. Lower the heat to medium-high and add 1tbsp of oil. Add the chicken and marinade and stirfry for 3 minutes. Drain the chicken and set aside.
4. Add the remaining oil to the pan. Stir fry the carrot and pepper for 2 minutes. Add the sugarsnap peas and spring onions, stirfry for 1 minute, then add the beansprouts and stirfry for a further minute.
5. Return the chicken and nuts to the pan and add the chillies. Sprinkle over the sugar and vinegar and toss everything over the heat for 2 minutes until hot and the chicken is cooked through. Serve immediately with egg fried rice.

chicken breasts, ginger, soy sauce, oil, carrot, pepper, peas, spring onions, bean sprouts, peanuts, chilies, sugar, vinegar

Taken from www.food.com/recipe/spicy-sichuan-chicken-495430 (may not work)