Ingredients:
For the marinade:
2 tbsp Shaoxing wine (Chinese cooking wine)
2 tbsp light soy sauce
2 tbsp cornstarch
1 tbsp sugar
For the sauce:
2 tbsp Shaoxing wine
2 tbsp light soy sauce
2 tbsp dark soy sauce
2 tsp toasted sesame oil
2 tbsp hoisin sauce
1 tbsp cornstarch
For the stir fry:
2 tsp vegetable oil
1 lb chicken breasts, cut into bite-sized pieces
1 small onion, sliced
1 red pepper, sliced
2-3 cloves garlic, minced
1-2 tsp Szechuan peppercorns, crushed
2-3 green onions, cut into 2-inch pieces
A large handful of peanuts
2-3 dried chillies (adjust to taste)
Instructions:
Marinate the chicken:
Mix all marinade ingredients together. Add the chicken pieces and let them marinate for at least 30 minutes or overnight for a stronger flavor.
Prepare the sauce:
In a small bowl, mix all the sauce ingredients and set aside.
Stir fry:
Heat 2 tsp of vegetable oil in a wok over high heat. Add the chicken and sear for 3-5 minutes. Move the chicken to one side of the wok.
Add the onions and red pepper to the wok, stir-fry for 2 minutes, then add garlic, chillies, and crushed peppercorns. Stir continuously for another 1-2 minutes.
Pour in the sauce, add peanuts and green onions, and continue to stir-fry until everything is well coated, about 1 minute.
Serve:
Serve hot over steamed rice.
Tips:
Adjust the number of chillies based on your spice tolerance.
Ensure the vegetables retain their crunch by not overcooking them.
For a saucier version, double the sauce ingredients.
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