Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Ingredients
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1# skinless boneless chicken breasts, cut into 1/4" cubes (about 2 cups)
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3 tablespoons soy sauce
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1 teaspoon salt
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1 tablespoon cornstarch
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1 teaspoon dry sherry
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1 tablespoon sugar
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1 tablespoon cider vinegar
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1 teaspoon sesame oil
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2-4 dried chiles, seeds removed
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3 tablespoons safflower or peanut oil
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1/2 teaspoon Szechuan peppercorns, toasted and ground
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1 garlic clove, peeled and sliced
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1 scallion cut into 1 1/2" pieces
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2 tablespoons thinly sliced scallions
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2 slices unpeeled gingerroot, 1x1/8" each
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1/2 cup unsalted blanched peanuts, toasted, or unsalted dry roasted peanuts
Instructions
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- Place the chicken in a bowl. Add 1 tablespoon of the soy sauce, salt, and cornstarch and mix well. Set aside. Mix the remaining 2 tablespoons of soy sauce together in a small bowl with the sherry, sugar, vinegar, and sesame seed oil. Set aside.
- Pour the cooking oil into a cold wok and add the chiles. Heat the pan over medium high heat and stir the peppers until they turn dark brown. Add the peppercorns, garlic, scallion pieces and ginger and stir a moment. Mix up the chicken again and pour it into the pan. Stir briskly.
- After stirring for about 1 minute, add the soy sauce mixture, the peanuts, and the thinly sliced scallions. Turn the heat up to hight and stir for about 30 seconds until well mixed. Remove the chicken and ginger, if desired.
