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1
Cut the chicken as evenly as possible into 1.5cm strips, then cut these into small cubes.
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2
Place in a small bowl.
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3
Add the marinade ingredients together with 1 tbsp water, mix well and set aside while you prepare the other ingredients.
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4
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).
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5
Snip the chillies in half or into sections.
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6
Discard their seeds as far as possible.
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7
Combine the sauce ingredients in a small bowl.
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8
Heat a seasoned wok over a high flame.
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9
Add the oil with the chillies and Sichuan pepper and stir-fry briefly until the chillies are darkening but not burnt (remove the wok from the heat if necessary to prevent overheating).
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10
Quickly add the chicken and stir-fry over a high flame, stirring constantly.
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11
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).
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12
Give the sauce a stir and add it to the wok, continuing to stir and toss.
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13
As soon as the sauce has become thick and shiny, add the peanuts, stir them in and serve.
