Szechuan Chicken

Step 1

Grab your wok and crank up the heat. Add the oil and toss in the chicken cubes. Stir-fry for a few minutes until they’re cooked through and looking golden. Remove the chicken and set it aside (no sneaky bites... yet).

Step 2

In the same pan, throw in the chopped red onion and green pepper. Fry for a couple of minutes until they’re softened but still have some crunch. Nobody likes soggy veg.

Step 3

Add the garlic, ginger, chillis, and Szechuan peppercorns. Stir-fry for another minute, letting those flavours explode. You’ll know it’s working when your kitchen starts smelling like a spicy paradise.

Step 4

Chuck the chicken back into the pan. Add the light soy, dark soy, honey, and oyster sauce. Stir it all together until everything is beautifully coated in a glossy, spicy glaze. It should be sizzling and looking irresistible.

Step 5

Plate your masterpiece and dig in. You’ll probably want seconds—just saying.