Chicken with Cashew Nuts

1. Chuck the chicken into a mixing bowl and add the corn flour, light soy and rice wine. Mix well and set to one side.
2. Heat half the oil in a large wok or large non-stick frying pan over a high heat. Chuck in the onion and stir fry for 2-3 minutes until a little golden. Add the garlic, spring onions, ginger, Sichuan pepper and dried chillies. Stir fry for 1 minute until fragrant. Transfer to a plate.
3. Reheat the wok over a high heat and add the remaining oil. Add the chicken and mix well. Leave for 1 minute to get some heat onto the chicken – don’t worry if it’s a little sticky in the pan, that’s just the flour – and then stir fry for 5-6 minutes or until cooked through. Chuck in the cashew nuts and stir fry for 1 minute to take on a little
4. Return the veg to the pan and stir fry for 30 seconds. Turn off the heat and add the oyster sauce, soy sauce, chilli sauce and vinegar. Mix well. Add a few tablespoons of water to the wok and mix well if the sauce looks a little dry. It should be clinging to the chicken. Chuck in the coriander, toss together and serve immediately.

Serves 4

600g chicken thigh fillets, cut into 1-2cm strips
1 tbsp corn flour
1 tsp light soy sauce
1 tbsp rice wine
4 tbsp ground nut oil
1 onion, thinly sliced
4 cloves garlic, roughly chopped
3 spring onions, cut into 2 inch pieces and then cut in half lengthways
½ inch ginger, finely chopped
1 tsp Sichuan pepper corns
6 dried chillies, halved
60g cashew nuts
2 tbsp oyster sauce
1 tbsp dark soy
1 tbsp chilli sauce
2 tsp white wine vinegar
A small handful of coriander leaves