This is a really easy and quick to cook stir fry chicken recipe using szechuan pepper which is a fragrant pepper which is widely available.
2 Chicken breasts, sliced into strips
1 green pepper sliced
1 red onion, sliced
Handful of broccoli florets
2 cloves garlic, chopped
1 inch ginger, chopped
2 tbsp soy sauce
1 tsp sugar
2 tsp szechuan peppercorns, crushed
1 carrot, sliced
1 red chilli chopped
200mls chicken stock
1 tbsp corn oil to fry
Rice to serve
First place the chicken in a bag with the ginger, garlic, soy, pepper and chilli; ideally leave it to marinade for at least half an hour.
When you are ready to eat get all the veg ready for a quick drop in the wok! Heat the oil in the wok until smoking hot.
Add the onion and chilli and fry for a couple of minutes before adding the carrot and pepper. Fry for a couple of more minutes then add the chicken mix from the bag.
Fry until the chicken is coloured all round, make sure you keep everything moving around the wok.
Add the broccoli and the stock and allow to cook off for a few more minutes; let it reduce and place a lid on for the last couple of minutes to steam the brocolli; this stage should take no more than 5 minutes.
Serve hot with rice – yum