Fire Roasted Chicken with Sichuan Chili

How to make it

1. Pat the chicken dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the neutral oil in a wok over medium-high and brown the chicken until deeply colored.
3. Add the aromatics with the snap peas and bok choy; cook until fragrant and just tender.
4. Build the sichuan chili sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.