Member recipe by swinton2012
- 2 teaspoons Szechuan peppercorns
- 2 tablespoons soy sauce
- 2 tablespoons Chinese cooking wine or sherry
- 3 chicken breast fillets, trimmed and cut into thin strips
- 2 tablespoons peanut oil
- 2 teaspoons cornflour
- 1 red capsicum, seeded and thinly sliced
- 1 carrot, sliced diagonally
- 2 teaspoons white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon dried chilli flakes
- 2 green onions, sliced diagonally
- Heat a small frying pan over medium heat. Add the peppercorns and dried chilli flakes and dry fry for 1 minute or until fragrant. Remove from heat and place in a mortar and pestle or spice grinder. Add a pinch of salt and grind until it forms the consistency of finely cracked black pepper. Set aside until needed.
- Place the soy sauce, Chinese cooking wine and chicken in a non-metallic bowl. Cover and refrigerate for 15 minutes to marinate.
- Heat half the peanut oil in a wok or large non-stick frying pan. Drain the chicken from the marinade and reserve the marinade. Cook chicken, in batches, for 3 minutes or until browned. Remove from heat and keep warm.
- Combine the cornflour and 2 tablespoons of water and whisk until it forms a smooth consistency. Set aside until needed.
- Heat the remaining peanut oil in the wok. Add the capsicum and carrot and cook for 3 minutes or until tender. Return the chicken and any cooking juices to the wok, along with the reserved marinade, cornflour mixture, vinegar, sugar, chilli and ground peppercorn spice mix. Cook for another 3 minutes, then toss through the green onions. Serve immediately with rice or noodles.
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