Chili Bean Chicken - cooking recipe

Ingredients

9 oz chicken thigh fillets, chopped coarsely
1 tbsp Japanese soy sauce
1 tbsp Chinese cooking wine
1 tsp sesame oil
1 tbsp peanut oil
2 None spring onions, sliced thinly
2 tbsp fresh ginger, grated
1 clove garlic, minced
1 tbsp chili bean paste
10.5 oz spinach, chopped coarsely
1/2 tsp Sichuan peppercorns, crushed coarsely

Preparation

Combine chicken, soy sauce, cooking wine and sesame oil in a small bowl. Drain chicken, reserving marinade.
Heat 1/2 tbsp peanut oil in a wok over high heat. Stir-fry chicken, in batches, until browned. Remove from wok.
Add remaining peanut oil to wok. Stir-fry onions, ginger and garlic until fragrant. Return chicken to wok along with reserved marinade and chili bean paste. Bring to a boil. Stir-fry until chicken is cooked through. Add spinach and stir-fry until wilted. Serve sprinkled with Sichuan pepper.