Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch (2.5cm) pieces
  • 1 tablespoon (15ml) soy sauce, low-sodium preferred
  • 1 tablespoon (15ml) Shaoxing rice wine (or dry sherry)
  • 1 tablespoon (15ml) cornstarch
  • 1 teaspoon (5ml) sesame oil
  • 2 tablespoons (30ml) soy sauce, low-sodium preferred
  • 2 tablespoons (30ml) Chinese black vinegar (or balsamic vinegar)
  • 1 tablespoon (15ml) Shaoxing rice wine (or dry sherry)
  • 1 tablespoon (15ml) sugar
  • 1 tablespoon (15ml) cornstarch
  • 1 teaspoon (5ml) sesame oil
  • ½ teaspoon (2.5ml) ground white pepper
  • ½ cup (120ml) chicken broth, low-sodium
  • 2 tablespoons (30ml) vegetable oil
  • 4-6 dried red chilies, cut into 1-inch pieces (remove seeds for less heat)
  • 1 teaspoon (5ml) Sichuan peppercorns (optional, but highly recommended!)
  • 1 inch (2.5cm) ginger, peeled and minced
  • 2 cloves garlic, minced
  • ½ cup (60g) dry roasted peanuts
  • 2 scallions, chopped (white and green parts separated)

Instructions:

  1. Combine chicken and marinade ingredients in a bowl. Mix well and let sit for at least 15 minutes (up to 30 minutes). This tenderizes the chicken and preps it for stir-frying.
  2. Whisk together all sauce ingredients in a small bowl until smooth. Ensure no cornstarch lumps remain – this is crucial for a silky sauce. Set aside.
  3. Heat vegetable oil in a wok or skillet over medium-high heat. Add dried chilies and Sichuan peppercorns (if using). Stir-fry for about 30 seconds, or until fragrant but not burnt. Be careful, those peppers can be sneaky!
  4. Add minced ginger and garlic to the wok. Stir-fry for another 15 seconds, until fragrant.
  5. Add marinated chicken to the wok in a single layer. Stir-fry until the chicken is cooked through and lightly browned (about 5-7 minutes).
  6. Pour the sauce into the wok. Stir constantly until the sauce thickens and coats the chicken (about 1-2 minutes).
  7. Add peanuts and the white parts of the scallions to the wok. Stir-fry for another minute, until heated through.
  8. Garnish with the green parts of the scallions. Serve immediately over rice.