Ingredients:

• 250 g – sliced Chicken fillet (3 cm long)
• 1/2 tsp – dark soya sauce
• 5g – dried chilli
• 15g – toasted Cashew nuts
• 2 Cloves Garlic (thinly sliced)
• 10g – Ginger (thinly sliced)
• 10g – Spring onions (5 cm long)
• 1/2 tsp – white pepper
• 1 tsp – corn-starch
• 3 sprigs – fresh coriander
• For the Szechuan Sauce:
• 1 tbsp – white Vinegar
• 1 tbsp – Sugar
• 1 tsp – light soya sauce
• 1 tsp – dark soya sauce
• 4 tbsp – water

Method:

1. Heat oil in a wok, until smoking hot. Now fry chicken in the wok, until they turn golden brown. Remove and drain.
2. Quick fry the dried chilli in the wok, add garlic-ginger-spring onion, and szechuan pepper.
3. Fry until fragrant. Add the chicken and cashew nuts and toss well.
4. Add sauce and thicken with corn-starch.
5. Serve on a platter and garnish with fresh coriander.