Chicken fillet is a versatile ingredient and ideal for the spicy Sichuan fare we offer this week. The key is to slice open chicken to get a uniform thickness and make small cuts. “This way the chicken will become soft and hold the flavor well,” says chef and restaurant owner Tomoshige Ichikawa. Instead of cashew nuts, peanuts, walnuts, macadamia nuts or almonds may be used. Serves four.