Szechuan Chicken

Chicken

300 g	Chicken, skinned and boned (Main)
2 tsp	Soy sauce
2 tsp	Rice wine, chinese
1 tsp	Sesame oil
1 tsp	Cornflour

Sauce

2 Tbsp	Dark soy sauce
1 Tbsp	Rice wine, chinese
1 tsp	Sugar

Extras

2 Tbsp	Canola oil, or 3
½ cup	Peanuts, raw
2	Garlic cloves, sliced
3	Dried chillies, small, sliced lengthwise
1 tsp	Szechuan peppercorn
2	Spring onions, sliced

Directions

1. Cut the chicken into 2cm cubes.
2. Combine with soy sauce, rice wine, sesame oil and cornflour.
3. Marinate for about 25 minutes.
4. Meanwhile, combine the sauce ingredients in a small bowl.
5. Heat 2 tablespoons of the canola oil in a wok.
6. Fry the peanuts until golden. Remove with a slotted spoon and drain on a paper towel.
7. Add the chicken to the wok and stir-fry until it is white. Remove to one side.
8. Add a little more oil and heat.
9. Add the garlic and chillies and Szechuan peppercorns.
10. Stir for 30 seconds, until they turn red.
11. Stir the sauce then add to the wok.
12. Return the chicken to the pan and heat through.
13. Stir in the peanuts and spring onions.

Tip: Serves 2 with rice and steamed green vegetables sprinkled with oyster sauce, or 4 as part of a Chinese meal.