Ingredients:
- 250-300 grams boneless chicken pieces, preferably thighs
- 2 tablspoons chopped ginger
- 2 tablespoons chopped garlic
- 1-2 tablespoons of sichuanese bean paste
- half of large cucumber or one small, sliced
- one bell pepper, sliced
- one small onions or two big french shallots, sliced
- 2 tablspoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 teaspoons rice flour
- 2 teaspoons sinchanese peppercorns, crushed
- oil
- sesame oil (optional)
Method:
- heat oil and fry briefly the ginger and garlic and sichaunese bean paste
- once fragrant, add the vegetables, and shortly after the chicken
- fry and halfway through being cooked, add the sichuanese peppercorns
- mix both soy sauces and rice flour and add to the pan, cook until they thicken and cover the ingredients
- serve, best with rice although in this case I used wheat noodles as I wanted to clear the pantry. Optionally season with a bit of sesame oil