4 Servings 18 min Cook
16 Oz Chicken Breast
1 Dash Salt
1 Dash Pepper
2 Tsp Cornstarch
2 Tsp Sesame Oil
3 Tbsp Soy Sauce
1/4 Cup Water
2 Tsp Honey
1/2 Tsp Ginger
1 Tbsp Coconut Oil
2 Pepper Red Peppers
2 Cloves, minced Garlic
1/2 Tsp Sichuan Pepper
1/4 Cup, chopped Scallions
1/3 Cup, halves and whole Cashew Nuts
Chop chicken into bite sized pieces.
Season chicken pieces with salt and pepper.
In a small saucepan combine cornstarch, sesame oil, soy sauce, and water.
Give a good whisk making sure all the ingredients are combined.
Add honey and ground ginger, place over medium heat and bring to a gentle boil, stirring frequently.
Remove from the heat and set aside.
In a large skillet (or wok), heat coconut oil over medium-high heat.
Add chili peppers, garlic, and Sichuan peppercorns.
Sauté for about 30 seconds, until fragrant.
Add chicken pieces and cook for 4 to 5 minutes or until browned on all sides.
Add scallions and toss to combine.
Stir in the sauce and cook for a further 2 to 3 minutes until the chicken is fully cooked and the sauce starts to thicken.
Sprinkle with chopped cashews and serve!