steamed rice, lime wedges and chopped chilli, to serve
Toss the Ingham’s Fresh Diced Chicken Breast in the wine, sesame oil, half the soy and half the cornflour, then cover and set aside for 30 minutes. Mix the remaining cornflour with the remaining soy, vinegar and sugar.
Pour 1 Tbsp oil into a wok over a high heat, then fry the peanuts for 2 minutes, until lightly blackened. Scoop out and set aside. Add another tablespoon of oil, then drain the chicken pieces and fry in small batches for 3 minutes, until just cooked. Set aside.
Add the remaining oil and fry the Szechuan pepper, chilli and garlic. Once aromatic, return the chicken and peanuts. Pour the soy and vinegar mixture into the wok, and simmer to thicken. Mix in the shallots, then serve with steamed rice, lime wedges and chopped chilli.
Want to take your taste buds for a ride? Then you’ll love this delicious and lightly-spiced Chinese classic the whole family will enjoy.
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