Chili Bean Chicken

• 9 oz chicken thigh fillets, chopped coarsely
• 1 tbsp Japanese soy sauce
• 1 tbsp Chinese cooking wine
• 1 tsp sesame oil
• 1 tbsp peanut oil
• 2 None spring onions, sliced thinly
• 2 tbsp fresh ginger, grated
• 1 clove garlic, minced
• 1 tbsp chili bean paste
• 10.5 oz spinach, chopped coarsely
• 1/2 tsp Sichuan peppercorns, crushed coarsely

1. Combine chicken, soy sauce, cooking wine and sesame oil in a small bowl. Drain chicken, reserving marinade.
2. Heat 1/2 tbsp peanut oil in a wok over high heat. Stir-fry chicken, in batches, until browned. Remove from wok.
3. Add remaining peanut oil to wok. Stir-fry onions, ginger and garlic until fragrant. Return chicken to wok along with reserved marinade and chili bean paste. Bring to a boil. Stir-fry until chicken is cooked through. Add spinach and stir-fry until wilted. Serve sprinkled with Sichuan pepper.

chicken thigh, soy sauce, wine, sesame oil, peanut oil, spring onions, ginger, clove garlic, chili bean paste, sichuan

Taken from recipes-plus.com/api/v2.0/recipes/36597 (may not work)