Chilli Chicken with Cashew Nuts

 

 

Recipe adapted from www.channel5.com . It was a quick simple dish with some "spicy" kicks from Sichuan peppercorns. Of course, you can omit that if you can't take spicy. :) 

 

 

Chilli Bean Paste

Ingredients:

1 Teaspoon Potato Flour or Cornflour
1 Tablespoon Cold Water
400g Chicken Thighs (3 thighs), skinned, de-boned and cut into 2cm/¾ inch chunks

1/2 Teaspoon Chinese Five-Spice Powder
2 Tablespoons Groundnut Oil
1 Teaspoon Sichuan peppercorns
1 Teaspoon Chilli bean paste
1 Medium Red Chilli, deseeded and ground in a pestle and mortar
A dash of Shao Xing rice wine or Dry Sherry
100g Roasted Salted Cashew Nuts
2 Spring Onions, sliced at an angle
1 Teaspoon light soy sauce
1/2 Lime

1. Combine the potato flour or cornflour with the cold water in a bowl and mix well. 2. Add the chicken pieces and turn to coat, then season with five-spice powder.
3. Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the Sichuan peppercorns, chilli bean paste and ground red chilli and stir-fry for 30 seconds. Add the chicken and leave to settle for 30 seconds, then add a dash of rice wine or sherry. Toss all the ingredients well and cook for 3–4 minutes until the chicken has turned virtually opaque.
4. Add the cashew nuts and cook for another minute, then add the spring onions, toss well and cook for another minute. Season to taste with soy sauce and add a squeeze of lime juice. Transfer to serving plates and serve  plain rice.