Sichuan Chicken Stir Fry with Cashews and Peppers

This is a quick and easy recipe which is perfect for when you’re short on time. It’s also a great fakeaway meal for when those takeaway cravings come calling. Cheaper, healthier and I think tastier than your average takeaway stir fry, I hope this becomes a staple recipe for you as it has for me. I used chicken thighs which is not only cheaper than chicken breasts but also much tastier, more tender and more moist. Thighs are also much less likely to become tough and dry and are much more forgiving to cook than breasts.

Serves 4 (£2.24 per portion)

1. Chop 600g boneless and skinless chicken thighs and place in a glass bowl. Make a marinade from 2 tsps sesame oil, 1 tsp Chinese five spice, 2 tsps sugar, 4 tbsps light soy sauce, and the juice of a lime. Mix well and add 1 tbsp cornflour. Mix again and leave to marinade for at least 30 mins.
2. Roughly chop an onion, a red pepper and a green pepper into large chunks. Fry in a wok or large frying pan with 1 tbsp sesame oil over a high heat.
3. Meanwhile make the sauce. Add 1 tsp hot chilli bean paste, 1 tsp sweet chilli sauce, 1 tbsp hoi sin sauce, 1 tbsp oyster sauce, 1 tbsp kecap manis, 2 tbsps light soy sauce, and 2 tsps rice wine vinegar  to a bowl and mix well.
4. Once the onion and peppers are slightly charred and caramelised add 1 tbsp finely grated ginger and 3 crushed cloves of garlic. Stir briefly before adding a deseeded and finely chopped red chilli, 1 tsp sichuan peppercorns, 150g cashew nuts and the chicken (keeping the excess marinade for later).
5. When the chicken is cooked and nicely caramelised add the sauce and leftover marinade. Turn the heat down and simmer the mixture for a few minutes until syrupy.
6. Serve in big bowls with fluffy basmati rice, some coriander and finely sliced spring onions.