Ingredients

The following ingredients have 6 Servings
  • 1 pound boneless skinless chicken breast (cut in 1" pieces)
  • 2 tablespoons cooking oil
  • 1 teaspoon ground sichuan peppercorns
  • 8 dried chilies (roughly chopped)
  • 3/4 cup roasted peanuts
  • 1 cup chopped green onions
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce
  • 1/8 teaspoon white pepper
  • 2 tablespoons Shaoxing wine ((Chinese rice wine))
  • 2 teaspoons honey
  • 1 teaspoon grated ginger
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons hoisin sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon black vinegar
  • 2 garlic cloves (minced)

Instruction

  • Combine the marinade ingredients and add the chicken. Refrigerate for at least 1 hour up to 4 hours.
  • Combine all the sauce ingredients in a bowl and mix well to combine.
  • Drain the excess marinade from the chicken and heat a wok or large cast iron skillet over high heat. Add the cooking oil.
  • Add the chicken in 3 separate batches (see notes) and cook for about 3-5 minutes, until browned on the outside and cooked through.
  • Remove the chicken from the pan and cook the next batches the same. Set the chicken aside and turn the heat down to medium.
  • Add 1 teaspoon of oil to the pan and add the Sichuan peppercorns, dried chilies and peanuts and fry for 1 minute, tossing regularly. 
  • Add the green onions and chicken back to the pan and cook for 30 seconds. 
  • Add the sauce and toss until everything is coated and sauce has thickened, about 1-2 minutes. Remove from heat and serve immediately with steamed white rice.