| Ingredients | Direction |
|---|---|
| 2 boneless chicken breasts, cubed 1 tbsp vegetable or peanut oil 10 dried red chilies chopped 1 tsp Sichuan peppers 3 garlic cloves 1-inch piece of fresh gingerroot, finely sliced 1 tbsp coarsely chopped scallion 3 oz generous 1/2 cup peanuts, roasted Sauce 2 tsp light soy sauce 1 tsp Rice wine 1/2 tsp sugar Sauce: 1 tsp light soy sauce 1 tsp dark soy sauce 1 tsp black Chinese rice vinegar sesame oil 3 drops 2 tbsp chicken stock 1 tsp sugar |
1. Combine all the ingredients for the marinade in a bowl and marinate the chicken, covered, for at least 20 minutes. Combine all the ingredients for the sauce and set aside. 2. In a prehated wok, heat the oil and stir-fry the chiles and peppers until criso and fragrant. Toss in the chicken pieces. When they begin to turn white, add the garlic, gingerroot, and scallion. Stir-fry for about 5 minutes, or until the chicken is cooked. 3. Pour in the sauce, mix together thoroughly, then stir in the peanuts. |