Ingredients

The following ingredients have 1 Servings
  • 1 pound (450 grams) boneless skinless chicken breast ((*footnote 1))
  • 1 tablespoon light soy sauce ((or soy sauce))
  • 2 teaspoons cornstarch
  • 1 teaspoon oil
  • 2 tablespoons Chinkiang vinegar
  • 2 tablespoons light soy sauce ((or soy sauce))
  • 2 tablespoons chicken stock
  • 2 tablespoons brown sugar
  • 2 teaspoon cornstarch
  • 3 tablespoons peanut oil ((or vegetable oil))
  • 1 tablespoon Shaoxing wine ((Optional) (or dry sherry) (*footnote 2))
  • 1 teaspoon whole Sichuan peppercorn
  • 5 to 6 red dried red chili peppers
  • 5 to 6 green onion (, coarsely chopped (yields one cup))
  • 4 cloves garlic (, minced)
  • 1 teaspoon ginger (, minced)
  • 1 bell pepper, diced (*footnote 3) ((Optional))
  • 1/2 cup peanuts (, roasted)

Instruction

  • Dice chicken into 1.5-cm (3/4-inch) chunks.
  • Combine chicken, soy sauce, cornstarch, and oil in a small bowl. Mix well by hand and let marinate for at least 10 minutes, up to 30 minutes.
  • Heat a wok over medium high heat until hot. Add 2 tablespoons of oil. Swirl the wok and let oil coat the bottom of the wok.
  • When the oil just starts to smoke, spread chicken in a layer and cook for 20 to 30 seconds without moving it. Swirl in Shaoxing wine. Cook and stir until the chicken turns just white on the surface and the inside is still slightly raw. Turn to medium low heat and immediately transfer chicken to a plate.
  • There should be still about 1 tablespoon of hot oil left in the pan. If not, add more oil.
  • Add Sichuan peppercorns into the wok. Cook until the color turns dark brown, but not burnt. Remove the peppercorns with a spatula and save for later use. To serve the dish Chinese style, leave Sichuan peppercorn in.
  • Add chili peppers, white parts of the green onions, garlic, and ginger. Stir a few times until fragrant. Mix the sauce again so that cornstarch dissolves completely. Swirl in sauce. Add chicken back into the wok and turn to medium heat. Quickly stir and toss a few times. The sauce should thicken immediately. Add bell pepper and roasted peanuts. Stir again to mix well.
  • Immediately transfer to a plate. Garnish with the green part of the green onion. Serve warm with steamed white rice.