500g chicken breast, finely sliced
1/4 cup Chinese cooking wine (find in the Asian aisle of large supermarkets)
Juice of 1 lime 1 Tbsp soy sauce
4 cloves garlic, minced
4cm piece ginger, grated
2 tsp cornflour
2 Tbsp vegetable oil
2 red onions, thinly sliced
1 tsp Szechuan peppercorns (find in Asian supermarkets)
2 cups snow peas, trimmed
2 cups Tuscan kale, torn ½ bunch coriander, leaves picked, plus extra sprigs, to garnish
1 long red chilli, seeded, sliced Cooked rice and lime wedges, to serve
Put chicken, ½ of the wine, lime juice, soy, garlic, ginger and cornflour in a large bowl. Toss then set aside for 10 minutes.
Heat ½ Tbsp of the oil in a wok over a high heat. Add onions and cook for 3 minutes or until softened. Set aside. Heat 1 Tbsp of oil in wok then add peppercorns. Fry chicken in batches.
Pour the remaining oil into wok and fry snow peas and kale. Once wilted, return onions and chicken to wok with the remaining wine. Toss. Mix in coriander and chilli. Top with extra coriander and serve with rice and lime wedges.