👨‍🍳 Cooking with Chris

Chicken

• 28 ounces skinless chicken breast boneless, cut into 1 inch cubes
• 1 tablespoon shaoxing wine or dry sherry
• 1 tablespoon light soy sauce
• 2 teaspoons baking soda
• 1 teaspoon cornstarch cornflour

Sauce

• ½ cup low-sodium chicken stock or broth - water can be used
• 5 tablespoons light soy sauce
• 2 tablespoons Chinese black vinegar
• 2 tablespoon Chinese Shaoxing wine or dry sherry
• 2 teaspoon dark soy sauce
• 2 teaspoons hoisin sauce
• 2 tablespoons sugar
• 1 teaspoon cornstarch cornflour

Stir Fry

• 4 tablespoons cooking oil divided
• 1 ½ tablespoons garlic 4-6 cloves
• 1 tablespoon ginger
• ½ red bell pepper seeded and diced
• ½ green bell pepper seeded and diced
• 8-10 dried chilies cut into ½-inch pieces (adjust to taste)
• 1 tablespoon Sichuan peppercorns lightly toasted and ground
• 4 green onion scallion stems, cut into 1-inch pieces
• ½ cup roasted unsalted peanuts
• 2 teaspoons sesame oil optional

Directions

1. Combine all ingredients for the chicken in a shallow bowl; cover and marinate for 10 minutes (if time allows).
2. Whisk sauce ingredients together until sugar dissolves; set aside.
3. Heat a large skillet, pan or wok over high heat. Add 2 tablespoons of cooking oil, allow to heat up, then add marinated chicken. Fry chicken for 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside.
4. Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, chili diced peppers (capsicums) and Sichuan peppercorns and stir fry for 1 minute.
5. Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring.
6. Once it begins to thicken slightly, add chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and sauce has thickened, (about 2 minutes).
7. Stir in green onions, peanuts and sesame oil. Toss well and continue to cook for a further 2 minutes to infuse all of the flavours together.
8. Serve immediately with steamed/cooked rice or fried rice!