Szechuan pepper chicken

Ingredients for 4 servings:

• 3 tsp Szechuan pepper
• 2 cloves garlic
• 1 tsp ginger, chopped
• 3 tsp cornstarch
• 2 tbsp soy sauce, dark
• 600 g chicken thighs
• 100 g ramen noodles
• 3 tbsp vegetable oil
• 1 onion(s)
• 1 bell pepper(s), yellow
• 1 bell pepper(s), red
• 100 g sugar peas
• 80 ml chicken broth

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

Roast the Szechuan peppercorns without oil until fragrant. Then grind in a mortar and pestle and mix with the chopped garlic cloves, ginger, soy sauce, and cornstarch. Skin the chicken thighs, remove the meat from the bones, and cut into strips. Mix well with the previously prepared marinade and let rest, covered, in the refrigerator for two hours. Cut the two bell peppers into thin strips and the onion into rings. Cook the noodles in boiling salted water and drain. Fry the chicken in batches in hot vegetable oil until tender. Remove from the wok or pan and cook the bell pepper strips, onion rings, and snow peas in the pan juices for two to three minutes, stirring constantly. If using canned peas, let them come to a boil briefly at the end. Add the chicken stock and bring to a boil. The starch in the marinade will thicken the sauce. Add the chicken strips and noodles to the hot mixture and mix. Serve immediately.