Stir fried Sichuan chicken recipe

• 200 g (7.1oz) chicken thigh
• 2 cloves garlic
• 1 tsp Sichuan peppercorns
• 1 Birdseye chilli
• 1 pinch salt
• 1 onion
• 2 spring onions
• 100 g (3.5oz) cashew nuts
• 1 dash sesame oil
• 1 tsp sugar
• 1 pinch Chinese 5 spice
• 2 tbsp light soy sauce
• 1 tbsp corn flour
• 1 tsp chilli bean paste / chilli paste
• 1 tbsp hoisin sauce
• 1 tbsp light soy sauce
• 1 -2 capfuls rice wine

1. Cut the chicken into large dice and place in a medium sized prep bowl.
2. Finely chop the garlic and chilli and place in separate prep bowls.
3. Dice the onion and place in a prep bowl.
4. Throw all the marinade seasoning into the meat bowl and massage well ensuring you add the corn flour last.
5. Finely slice the spring onion and place in a small prep bowl.
6. Heat 2 tablespoons vegetable oil in a wok to high heat.
7. Once smoking hot, add the onions and stir-fry for 2 minutes.
8. Push the onions to the side of the wok and add an extra tbsp vegetable oil to the centre of the wok.
9. Bring oil to a high heat and add the crushed pepper corns, garlic and chicken.
10. Stir-fry until chicken is golden brown.
11. Add the cashew nuts to the wok and stir fry for a further 2 minutes.
12. Now add the chillies along with all `The Sauce' ingredients to the wok.
13. Continue to stir-fry on a high heat.
14. Add the spring onion and a drop of sesame oil to finish.

chicken thigh, garlic, peppercorns, birdseye chilli, salt, onion, spring onions, nuts, sesame oil, sugar, spice, soy sauce, corn flour, chilli bean paste, hoisin sauce, soy sauce, rice wine

Taken from www.lovefood.com/guide/recipes/19133/stir-fried-sichuan-chicken-recipe (may not work)