2 chicken breasts (sliced)
1 jar Wing Yip Spicy Szechuan Stir-Fry Sauce
8-10 dried whole red chillies (cut large into half)
2 spring onions (cut into 3cm lengths)
2 tsp minced ginger (or use fresh)
2 tsp minced garlic (or use fresh)
4 tbsp peanut or vegetable oil Marinade
3 tsp Wing Yip Superior Light Soy Sauce
2 tsp Wing Yip Pure Sesame Oil
1 tsp Wing Yip Cornflour
Mix the chicken with the marinade and leave for 30 minutes.
Heat oil in a wok and quickly fry chillies until they change colour. Remove and keep aside.
Take out some oil and fry ginger and garlic, quickly adding sliced chicken before garlic burns.
At the same time add the Wing Yip Spicy Bean Sauce and cook out the sauce for 3 minutes.
Last of all add red chillies and spring onions. Quickly stir and remove from the heat.