1 tbsp [15 ml] flaked sea salt
2 tsp [10 ml] finely cracked szechwan or black peppercorns
2 mild long red chilies, seeded and chopped
1 tsp [5 ml] chinese five-spice powder
4 chicken breast fillets, cut into bite-size pieces
1 tbsp [15 ml] vegetable oil
14 oz [400 g] broccoli, detailed in florets with long stems
Combine the salt, szechwan pepper, chili and five-spice powder in a bowl. Toss the chicken pieces in the spice mixture to coat. Heat half the oil in a wok or large frying pan over high heat. Add half the chicken and cook, stirring occasionally6, for 7 minutes or until cooked through. Remove from the pan and keep warm. Repeat with the remaining oil and chicken. Add the broccoli to the wok for the last 4-5 minutes. Add the reserved chicken to the wok and mix to combine.
Serve with rice noodles.
Recipe Credit: Donna Hay, Instant Entertaining