Serves 3 to 4
INGREDIENTS:
2 boneless, skinless chicken breasts, 7 to 8 ounces each
Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
Other:
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions)
4 tablespoons oil for stir-frying, or as needed
1 teaspoon Szechuan peppercorn, optional
1/2 cup peanuts or cashews
PREPARATION:
1. Cut the chicken into 1-inch cubes. Combine with the marinade
ingredients, adding the cornstarch last. Marinate the chicken for
25 minutes.
2. While the chicken is marinating, prepare the sauce and
vegetables. In a small bowl, combine the dark soy sauce, rice wine,
and sugar. Set aside.
3. Cut the chilies in half so that they are approximately the same
size as the chicken cubes. Remove the seeds. Peel and finely chop
the garlic. Cut the green onion on the diagonal into thirds.
4. Heat the wok over medium-high to high heat. Add 2 tablespoons
oil. When the oil is hot, add the chicken. Stir-fry until it turns
white and is 80 percent cooked. Remove from the wok.
5. Add 2 tablespoons oil. When the oil is hot, add the garlic and
stir-fry until aromatic (about 30 seconds). Add the chili peppers
and the Szechuan peppercorn if using. Stir-fry briefly until they
turn dark red.
6. Add the sauce to the wok. Bring to a boil. Add the chicken back
into the pan. Stir in the peanuts. Remove from the heat and stir in
the sesame oil. Serve hot
