Szechuan stir-fry with jasmine rice

Szechuan stir-fry with jasmine rice

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Source: Adapted from the recipe found on Jamie Oliver Recipes, ipad app.

Ingredients:
4 boneless skinless chicken thighs
1 tsp. Szechuan peppercorns
2 C. jasmine rice
Fresh cilantro
2 cloves garlic
2 inch piece ginger root
1 red bell pepper
1 bunch scallions
1/4 C. unsalted peanuts
2 dried red chilies
1 1/2 tsp. cornstarch
1 T. sweet chili sauce
soy sauce
vegetable oil
sea salt

Preparation:
Begin rice according to package instructions.

Trim the fat off of the thighs and cut into bite sized pieces. Place a bit of soy sauce in with the meat to marinade and pop into the fridge until ready to cook.

Slice the red bell pepper, and scallions into bite sized pieces and place aside in a bowl. Pick the cilantro leaves and put to one side. Finely chop the stalks and add to the bowl with the peppers and scallions.

Peel the ginger and garlic and chop into fine pieces.

Bash up the dried chilies with the Szechuan peppercorns in a pestle and mortar. Sometimes it helps to place in a food processor first, to get it going.

Toast the peanuts in a pan until golden. Place to one side.

Heat pan to medium high heat. Add chicken to pan and let sear for a minute or two. Add the peppercorns and dried chilies. Cook for another minute or two. Add the garlic and ginger and stir fry for 30 seconds. Add the cilantro stalks, pepper, and scallions and cook for two minutes or until the chicken is done.

Add the cornstarch and sweet chili sauce to the wok with a splash of soy sauce and toss everything together. Serve with the rice and top with peanut and cilantro.