Recipe: Szechuan Chicken & Potatoes

I honestly have no idea what this recipe is really called.

When I was in college, my favorite math professor married a woman from Chengdu, in China. Wow that lady can cook. She is also very sweet and kind. My professor picked good. :)

When I was fortunate enough to be invited over for dinner, she would make the most fantastic dishes. I saw her cook once and tried to pay attention so I could replicate the dishes later. This was one of the most delicious she made. Warning: this totally clears your sinuses.

Skinless, boneless chicken, cubed (I use about 1/2 - 1 chicken breast per serving)
Potato, cubed (about a 1:1 ratio of potato to chicken)
Salt to taste
Szechuan red pepper to taste
Chopped green onion (just the greens, and I don't know how much. Maybe 1/2 stalk per serving)
Chopped cilantro (I have no idea exactly how much, but it's a lot. Maybe a half bunch for two servings.)

Boil a small amount of water and boil the potato cubes until they are cooked, about 5 to 10 minutes. Drain.
Heat up a wok and put some oil in it.
Stir fry the chicken until cooked, then add the cooked potato, salt and red pepper.
Stir fry a minute or two to get the flavors to mingle, then add the chopped green onion and cilantro and stir fry some more. The cilantro will wilt a bit, and then you will know it's done.

Eat with rice.

Here is a hint; if you have kitchen shears you can just hold the stalks of cilantro over the wok and snip away.