INGREDIENTS:
400g, chicken, sliced
200g, hot green chilli, cubed
10g, garlic and ginger, minced
10g, spring onion, diced
1 tbsp, Szechuan peppercorns
SEASONINGS:
2 tbsp, Yeo’s Hot Bean Sauce
1 tbsp, Yeo’s Pure Sesame Oil
PREPARATION METHOD:
- Heat one teaspoon of the vegetable oil in a large non-stick frying pan or wok, then add the chicken.
Stir-fry the chicken for two minutes over a high heat until browned.
- Stir-fry the hot bean sauce, Szechuan peppercorns, mince garlic and ginger until fragrant.
- Add the chicken slices until done. Sprinkle with sesame oil and spring onion.
- Transfer to plate and serve immediately.
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