Kung Pao Chicken

Hi, this recipe is from the Guardian's 'Feast' Magazine, Issue 109, Saturday 15th Feb. It's by Felicity Cloake on page 18-20 and it ha lovely pictures to go with it.The recipe is only serves one but we tripled everything so that myself, mum and dad could have some (My sister had a jacket potato). It was very nice and the sauce was delicious with the chicken. Next time, I don't think I will add the peppercorns as I wasn't too keen on them whole as I prefer them dried but mum and dad really liked it.Enjoy...

Dietary Info:
-Dairy Free

-Fine for Pescatarians
-Contains Nuts
-Unsuitable for Vegetarians/Vegans
-Contains Gluten

Prep: 10mins {More like 15-20ish}
Cook: 5mins {7ish}

Serves 1 {You can multiply by however many people you need to serve.}


Ingredients:
- 1 small skinless boneless chicken breast, cut into 1cm cubes {It doesn't have to be exact}
- 1tsp cornflour or potato starch, mixed with 1tsp cold water
- 1/2tsp light soy sauce {I used dark soy}
- 1/2tsp Shaoxing rice wine or dry sherry {I didn't use this I just added a bit more dark soy sauce}
- 6 whole dried chillies {For 3 people, I used 3 fresh green chillies, finely chopped, de-seeded, left over from the aubergine salad you can find it: Here}
- 1+1/2tbsp neutral oil {I used extra virgin olive oil}
- 1tsp whole Sichuan peppercorns
- 3 spring onions, green and white parts separated, cut into 1cm lengths {Doesn't have to be exact and I forgot to separate them so don't worry too much if you do to}
- 2 garlic cloves, peeled and thinly sliced
- 2cm piece of fresh ginger, peeled and thinly sliced {I used dried crushed ginger}
- 30g of roasted peanuts or cashews {We could only get salted roasted nuts so I washed the salt off} {I used cashews}
 For the sauce:
- 1tbsp sugar
- 1/2tsp dark soy sauce
- 3/4tsp light soy sauce {I used extra dark}
- 1tbsp Chianking vinegar {I used white wine vinegar}
- 1/2tsp cornflour or potato starch, mixed with 1tbsp cold water

Method:
1:Put the chicken in a bowl and toss with the cornflour mixture, light soy sauce {or dark} and wine {If using}, to coat.
2:Cut the chillies in half lengthways and shake out the seeds.
3:Mix all the sauce ingredients in a bowl and place near to the hob with everything else.
4:Heat a wok, then add the oil, peppercorns and chillies, and stir fry until aromatic. Add the diced chicken, stir-fry until coloured all over, then add the spring onion whites, garlic and ginger, and sir fry until the chicken is just cooked through - about 3-4mins. Add the sauce and leave to bubble until thick. 5:Add the nuts and spring onion greens, toss everything together and eat immediately.