Ingredients

Method

Cut the chicken into 2.5cm pieces and place in a bowl with the soy sauce, baking soda, salt and garlic powder and mix thoroughly.Place in the fridge to marinate while you prepare the vegetables.

Remove the seeds from the pepper and cut into bite size pieces, cut the bok choi into bite size pieces too. Slice the onion in half and cut into fairly thick half moons.

In a bowl mix the black pepper, sichuan pepper, soy sauce, shaoxing wine, ( if you haven't got shaoxing wine you can use chicken stock) and the apricot jam. Put to one side.

In a large frying pan or a wok, heat the oil on high. Place the cornflour and salt into the bowl with the chicken and mix through so that all the chicken os coated in the flour. When the oil is very hot add the chicken to the pan and don't move it , allow it to cook in one layer for about 3 minutes then flip the chicken and cook the other side for 2-3 minutes or until the chicken is cooked through, remove the chicken to a plate and repeat with remaining chicken if you couldn't cook it all in one go.

Once all the chicken is cooked and resting place the vegetables in the pan or wok and stir fry until they are just tender.

Add the chicken back into the bowl and pour over the sauce. Mix thoroughly so that all the chicken is coated in the sauce. Cook for 2-3 minutes. Taste to check the seasoning and add more pepper if needed. Serve immediately.