• 1 white Onion cut into thin slices
• 2 Red Peppers cut into thin slices
• 2 cloves Garlic finely chopped
• 2 Bird’s Eye Chillies finely chopped
• 2 tsp Szechuan Peppercorns ground in a pestle and mortar or with the back of a spoon in a bowl
• 100 g Cashew Nuts
• 600 g Chicken Thighs cut into 2cm strips
• 2 Spring Onions finely sliced
• 2 tbsp Rapeseed Oil peanut oil would also work but not olive oil, it has too low a burning point

For the marinade

• 2 tsp Sesame Oil
• 2 tsp Granulated Sugar
• 4 tbsp Light Soy Sauce
• 2 tbsp Cornflour
• 1 pinch Chinese Five Spice make it a large one!

For the sauce

• 2 tsp Chilli Paste
• 2 tbsp Light Soy Sauce
• 2 tbsp Hoisin Sauce