Recipe

Step 1: Cut the chicken as evenly as possible into 1/2″ strips, then cut these into small cubes. Place in a small bowl. Add the marinade ingredients together with the chicken and 1 tbsp water, mix well and set aside while you prepare the other ingredients.

Step 2: Peel and thinly slice the garlic and ginger and chop the spring onions into chunks as long as their diameter (to match the chicken cubes). Snip the chilies in half or into sections. Discard their seeds as far as possible. Combine the sauce ingredients in a small bowl.

Step 3: Heat a seasoned wok over a high flame. Add the oil with the chilies and Sichuan pepper and stir-fry briefly until the chilies are darkening but not burned (remove the wok from the heat if necessary to prevent overheating).

Step 4: Quickly add the chicken and stir-fry over a high flame, stirring constantly. As soon as the chicken cubes have separated, add the ginger, garlic and spring onions and continue to stir-fry until they are fragrant and the meat just cooked through (test one of the larger pieces to make sure).

Step 5: Give the sauce a stir and add it to the wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts, stir them in and serve.

See more recipes from Fuchsia Dunlop.

Reprinted with permission from Fuchsia Dunlop’s Every Grain of Rice (2013 W.W. Norton).