I LOVE Sichuan peppercorns, I eat them until my mouth tingles! Here is a quick and healthy recipe: Serves 2. Slice 4 boneless and skinless chicken thighs. Toss them in 1 tbsp cornflour, a pinch of salt and 1 tbsp crushed sichuan peppercorns.
Prep veggies as you wish. Here I used 1 onion, 1/2 green and 1/2 yellow pepper, chopped ginger. Spring onions and coriander to garnish.
Make a sauce by mixing the following ingredients - 1 tbsp soy sauce, 1 tbsp hoisin, a squeeze of sweet chilli sauce, a squeeze of fresh lime juice, a drop of sesame oil, and approx 100ml water. If you don't have all these ingredients it doesn't matter - improvise!
Heat sunflower oil in a wok, tip in chicken. Stir fry for 3- 4 minutes, then tip in veggies. Cook for just a few minutes until the chicken is done, and the peppers are cooked but still have some bite, then add the sauce. Give it a few minutes then serve garnished with spring onions and coriander