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2 boneless skinless chicken breast
2 teaspoon dark soy sauce
2 teaspoon shaoxing wine
2 teaspoon corn starch
1/4 teaspoon white pepper
1 teaspoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon black vinegar
1 tablespoon sugar
3 tablespoon chicken stock
2 tablespoon cooking oil
1 tablespoon Szechuan peppercorn, lightly ground
10 to 15 dried chilies
2 teaspoon chopped garlic
2 teaspoon chopped ginger
2 to 3 green onions, 1/2-inch pieces
1/3 cup roasted peanuts
In a mixing bowl, combine all ingredients for chicken and marinate for 10 minutes.
In another mixing bowl, combine all ingredients for sauce and set aside.
Heat large skillet over high heat; add 1 tablespoon. cooking oil and marinated chicken. Cook about 5 to 7 minutes or until chicken is 3/4 way cooked. Remove from skillet and set aside.
Add remaining 1 tablespoon. cooking oil into now-empty-skillet; Add Szechuan peppercorn, chili, garlic and ginger. Keep stirring and let in infuse for about 1 minute.
Add cooked chicken back to skillet along with green onions and sauce we made earlier. Stir and cook for 1 minute. Stir in peanuts and remove from heat. Serve with warm bowl of cooked rice.
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