Ingredients & Substitutes

Instructions

1. 1

   Marinate 500 grams of boneless, skinless chicken breast, cut into 1-inch pieces, with 1 tablespoon of soy sauce, 1 teaspoon of rice vinegar, and 1 tablespoon of cornstarch for 15 minutes.

2. 2

   Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium heat and toast 100 grams of raw cashews for 3-5 minutes until golden brown, then remove and set aside.

3. 3

   Add 1 more tablespoon of vegetable oil to the wok, increase heat to high, and stir-fry the marinated chicken for 5-7 minutes until cooked through and lightly browned, then remove the chicken and set it aside.

4. 4

   Reduce heat to medium, add the remaining 1 tablespoon of vegetable oil, then add 2 tablespoons of Sichuan peppercorns, 8 whole dried red chilies, 2 tablespoons of minced fresh ginger, and 4 cloves of minced garlic, cooking for 1-2 minutes until fragrant.

5. 5

   Stir in 300 grams of trimmed asparagus, cut into 1.5-inch pieces, and cook for 3-4 minutes until crisp-tender.

6. 6

   Return the cooked chicken and toasted cashews to the wok, then pour in a sauce made from 2 tablespoons of soy sauce, 1 teaspoon of granulated sugar, and 1 teaspoon of sesame oil, tossing everything to coat well for 1-2 minutes.

7. 7

   Serve the Spicy Sichuan Peppercorn Chicken with Toasted Cashews and Fresh Asparagus immediately.