Step 1

Mix cornflour and soy sauce in a small bowl until cornflour is dissolved. Then mix in remaining Sauce ingredients EXCEPT water.

Step 2

Pour 1.5 tbsp Sauce over chicken. Toss to coat, set aside for 10 - 20 minutes.

Step 3

Add water into remaining Sauce.

Step 4

Heat oil in wok over high heat. Add garlic, ginger and chillies. Cook for 30 seconds or until fragrant.

Step 5

Add chicken, cook until it turns white, then add the white part of the green onions. Cook until chicken is cooked through - about 2 minutes.

Step 6

Add Sauce and Sichuan pepper. Bring to simmer, mixing constantly, until almost all the sauce reduces to a thick syrup.

Step 7

Just before the end, mix through peanuts and green part of the green onions. Also check spiciness - add more Sichuan pepper if you can handle the heat!

Step 8

Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!