Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 tablespoon (15 ml) soy sauce
  • 1 tablespoon (15 ml) rice wine (Shaoxing wine preferred)
  • 1 tablespoon (15 ml) cornstarch
  • 1/2 teaspoon (2.5 ml) ground white pepper
  • 1 tablespoon (15 ml) vegetable oil
  • 3 tablespoons (45 ml) soy sauce
  • 2 tablespoons (30 ml) Chinkiang vinegar (or balsamic vinegar)
  • 1 tablespoon (15 ml) hoisin sauce
  • 2 tablespoons (30 ml) sugar
  • 1 tablespoon (15 ml) cornstarch
  • 1 teaspoon (5 ml) sesame oil
  • 1/2 cup (120 ml) chicken broth
  • 2 tablespoons (30 ml) vegetable oil
  • 1 inch (2.5 cm) ginger, peeled and minced
  • 4 cloves garlic, minced
  • 1/2 cup dried red chilies, cut in half (or more, to taste)
  • 1/2 cup roasted peanuts
  • 1 bell pepper (any color), seeded and diced
  • 4 scallions, white and green parts, chopped
  • 2 teaspoons Sichuan peppercorns, toasted and ground (optional but recommended)

Instructions:

  1. Marinate the Chicken: Combine chicken with marinade ingredients in a bowl. Mix well and let sit for at least 15 minutes.
  2. Prepare the Sauce: Whisk together all sauce ingredients in a bowl until smooth. Set aside.
  3. Prep the Ingredients: Dice bell pepper, mince garlic and ginger, chop scallions, and measure out peanuts and chilies.
  4. Stir-Fry the Chicken: Heat wok over high heat until smoking hot. Add oil and stir-fry chicken until cooked through and lightly browned. Remove chicken from wok and set aside.
  5. Sauté Aromatics: Add more oil to the wok. Add ginger, garlic, and dried chilies. Sauté until fragrant (about 30 seconds).
  6. Add Bell Pepper: Add bell pepper and cook until slightly softened (about 2 minutes).
  7. Combine and Simmer: Return chicken to the wok. Pour in the sauce. Bring to a simmer, stirring constantly, until sauce thickens.
  8. Finish and Serve: Stir in peanuts, scallions, and Sichuan peppercorns (if using). Toss well to combine. Serve immediately.