Ingredients
The following ingredients have 3 Servings
- 1 teaspoon soy sauce
- 1/4 teaspoon ground white pepper
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1 teaspoon spicy bean paste
- 2 large boneless skinless chicken thighs ((cut into bite size pieces))
- 2 1/2 tablespoons oil
- 2 long hot green peppers ((de-seeded and cut into 1/2-inch sections))
- 2 long hot red peppers ((de-seeded and cut into 1/2-inch sections))
- salt ((to taste))
- 5 dried red chili peppers ((whole or cut into thirds; cut them if you like your food spicier))
- 1 tablespoon Sichuan peppercorns
- 2 tablespoons garlic ((coarsely chopped))
- 1 teaspoon soy sauce
Instruction
- In a medium bowl, stir together all the marinade ingredients. Toss the chicken in the marinade and set aside for 30 minutes.
- Heat a tablespoon of oil in your wok over high heat until smoking. Add the long hot peppers and cook for 3-5 minutes, until the peppers are tender but still a little crisp. You want to see some scorch marks on the outside of the peppers. Add a pinch of salt. Remove the peppers from the wok and set aside.
- Add another tablespoon of oil to your wok over high heat. Add the chicken to the pan in a single layer. Don’t stir. You want to get a good, crisp sear on the chicken. Brown the chicken until it’s cooked through. Take it out of the wok and set aside.
- Let the wok cool down a bit. Now add a ½ tablespoon of oil to the wok over low heat. Add the dried chili peppers, peppercorns, and garlic. Stir for 2 minutes to toast everything together. Turn the heat back to high and add the peppers, chicken, and soy sauce. Stir everything together for a minute and serve!
