Sichuan stir-fried chicken

This sauce is also great with pork and lamb. Schnitzels sliced into strips are perfect for stir-frying.

Sauce

½ cup	Chicken stock
1 Tbsp	Sugar
1 Tbsp	Fresh ginger, finely grated
1 Tbsp	Worcestershire sauce
2 Tbsp	Soy sauce
2 Tbsp	Rice wine vinegar
2 tsp	Cornflour
1 tsp	Sesame oil
3 tsp	Chilli paste
1	Shallot, finely diced
2 cloves	Garlic, crushed

Stir-fry

400 g	Boneless chicken thighs, with skin removed, thinly sliced into strips (Main)
1	Onion, thinly sliced
1	Green capsicum, thinly sliced
1	Red capsicum, thinly sliced
100 g	Snow peas, trimmed
2 Tbsp	Rice bran oil
1 to taste	Ground sichuan pepper, or black pepper

Directions

1. Combine all ingredients for sauce and place aside.
2. Prepare ingredients for stir-fry.
3. Heat oil in a large wok. Stir-fry vegetables, until crisp-tender. Place aside.
4. Stir-fry chicken until just cooked, about 3 minutes. Return vegetables to pan. Whisk sauce, then stir into wok, until thickened. Serve topped with pepper and serve with rice.