Step 1

Slice the onion and red pepper into fine matchsticks and the chicken into 3cm-wide strips. Put the chicken into a small mixing bowl, add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated.

Step 2

Finely chop the garlic and bird’s-eye chilli, and finely slice your spring onion. Crush the Sichuan peppercorns with a mortar and pestle. Mix all the sauce ingredients together in a small bowl or ramekin.

Step 3

Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot. Add the onions, red peppers and dried red chillies and stir-fry for 1–2 minutes, until the onions are lightly browned and slightly softened.

Step 4

Reduce the heat to medium (so as not to burn the onions), push the veg to the side of the wok and add ½ tablespoon of vegetable oil to the centre.

Step 5

Bring the wok back to smoking point, add the chicken and stir-fry 3–5 minutes until golden brown on all sides.

Step 6

Lower the heat to medium, add the crushed peppercorns and garlic to the wok and stir-fry for a further 2 minutes, then add the bird’s-eye chilli and sauce and continue to stir-fry over a medium-high heat for another 2 minutes, or until the sauce has thickened and reduced and is sticking to the chicken.

Step 7

Add the cashew nuts and cook for a final 30–60 seconds, tossing the wok to combine all the ingredients well. Tip onto a large plate and scatter over the spring onion to finish. Serve.

Step 8

Slice the onion and red pepper into fine matchsticks and the chicken into 3cm-wide strips. Put the chicken into a small mixing bowl, add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated.

Step 9

Finely chop the garlic and bird’s-eye chilli, and finely slice your spring onion. Crush the Sichuan peppercorns with a mortar and pestle. Mix all the sauce ingredients together in a small bowl or ramekin.

Step 10

Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot. Add the onions, red peppers and dried red chillies and stir-fry for 1–2 minutes, until the onions are lightly browned and slightly softened.

Step 11

Reduce the heat to medium (so as not to burn the onions), push the veg to the side of the wok and add ½ tablespoon of vegetable oil to the centre.

Step 12

Bring the wok back to smoking point, add the chicken and stir-fry 3–5 minutes until golden brown on all sides.

Step 13

Lower the heat to medium, add the crushed peppercorns and garlic to the wok and stir-fry for a further 2 minutes, then add the bird’s-eye chilli and sauce and continue to stir-fry over a medium-high heat for another 2 minutes, or until the sauce has thickened and reduced and is sticking to the chicken.

Step 14

Add the cashew nuts and cook for a final 30–60 seconds, tossing the wok to combine all the ingredients well. Tip onto a large plate and scatter over the spring onion to finish. Serve.