Kung Pao chicken | Recipe Cart | Recipe Cart

Ingredients

• 1 tablespoon Szechuan peppercorns
• 2½ tablespoons cornflour
• 4 skinless higher-welfare chicken thighs (350g)
• groundnut oil or vegetable oil
• 4 cloves of garlic
• 5 cm piece of ginger
• 2 spring onions
• 6 dried red chillies
• 2 tablespoons low-salt soy sauce
• ½ tablespoon rice wine vinegar
• 1 heaped tablespoon runny honey
• 50 g unsalted peanuts
• 1 punnet of salad cress
• ½ a cucumber
• 1 large carrot
• ½ a bunch of fresh coriander
• 1 tablespoon low-salt soy sauce
• 1 tabelspoon rice wine vinegar