Serves 2

3 chicken thighs
1 red and 1 green pepper, deseeded and chopped
2 garlic cloves, crushed
1 x 3cm piece of ginger, peeled and sliced
2 spring onions, chopped, whites and greens separated
½ tbsp cornflour, mixed with 1 tsp water
2 tbsp water
½ tsp dried chilli flakes
½ tsp whole Sichuan peppercorns (optional)
1 tbsp vegetable oil
1 tbsp cooking wine
1 tsp rice vinegar
½ tsp sugar
1 tsp sesame oil
1 tbsp soy sauce
250ml chicken stock
Sesame seeds

1. Place the chicken thighs in a casserole dish and cover with cold water. Bring to a boil and cook for 8-10 minutes.
2. Remove the chicken from the pot, discard the bones and chop the meat into chunks. Pat dry with kitchen paper.
3. Heat the oil in a wok over a high heat. Add the chilli flakes and Sichuan peppercorns and stir-fry for one minute. Add the garlic, ginger and the whites of the spring onions and cook for 30-40 seconds until fragrant.
4. Add the chicken and peppers and stir-fry for 3-4 minutes. In a small jug, whisk together the cooking wine, rice vinegar, sugar, sesame oil and soy sauce. Add to the pan and mix well.
5. Add the chicken stock and the cornflour slurry and allow to simmer for  2-3 minutes until thickened.
6. Serve over rice, garnished with the greens of the spring onions and some sesame seeds.

Per Serving: 455kcals, 21.4g fat (5g saturated), 16.7g carbs (4.7g sugars), 46.6g protein, 2.6g fibre, 0.994g sodium