World Cuisine

  • 1 tablespoon groundnut oil
  • 1 teaspoon Szechuan peppercorns
  • 4 cloves
  • 1 teaspoon fennel seeds
  • 1 star anise
  • 2 dried red chillies
  • 1 cinnamon stick
  • 1 red onion, sliced
  • 3 large skinless chicken breast fillets, about 175 g (6 oz) each, thinly sliced
  • 1 tablespoon peeled and finely chopped fresh root ginger
  • 1 tablespoon Shaoxing rice wine
  • 1 teaspoon dark soy sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon black rice vinegar
  • 2 teaspoons soft light brown sugar
  • 100 g (3½ oz) raw unsalted cashew nuts, lightly toasted
  • 4 tablespoons water
  • 6 spring onions, thinly sliced

Heat the oil in a large nonstick wok or frying pan over a high heat until the oil starts to shimmer. Add the whole spices and cook for a few seconds until fragrant.

Stir in the onion, chicken and then all the remaining ingredients except the measurement water and spring onions. Stir-fry for 4–5 minutes, tossing to mix well.

Add the measurement water to the pan and stir-fry for a further 3–4 minutes, or until the chicken is cooked through, then stir in the spring onions. Serve in warmed bowls with rice or noodles.

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