Diced Chicken with Peanuts and Chili

Ingredients

• 1 pound boneless skinless chicken thighs, diced into 1/2-inch pieces
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon cornstarch
• 1/2 cup roasted peanuts, unsalted
• 8 dried red chilies, cut into pieces
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 scallions, white and green parts separated, sliced
• 1 teaspoon Sichuan peppercorns
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon black vinegar
• 1 tablespoon sugar
• 1 teaspoon chili bean paste (doubanjiang)
• 1/4 cup chicken stock
• 1 teaspoon cornstarch
• 1 teaspoon toasted sesame oil

Method

1. 1

   In a medium bowl, toss the diced chicken with soy sauce, Shaoxing wine, and cornstarch. Let marinate at room temperature for 15 minutes.

2. 2

   In a small bowl, whisk together the soy sauce, black vinegar, sugar, chili bean paste, chicken stock, and cornstarch to make the sauce. Set aside.

3. 3

   Heat vegetable oil in a wok or large skillet over high heat until shimmering.

4. 4

   Add the marinated chicken in a single layer and sear undisturbed for 1 minute, then stir-fry until browned and just cooked through, about 4 minutes. Transfer to a plate.

   4:00 · Sear chicken
5. 5

   Add the dried chilies and Sichuan peppercorns to the wok and stir-fry over medium heat until fragrant and darkened slightly, about 30 seconds.

   0:30 · Toast chilies
6. 6

   Add the garlic, ginger, and scallion whites, and stir-fry until fragrant, about 30 seconds.

   0:30 · Stir-fry aromatics
7. 7

   Return the chicken to the wok and pour in the sauce mixture. Stir-fry until the sauce thickens and coats the chicken evenly, about 1 to 2 minutes.

   1:00 · Thicken sauce
8. 8

   Add the roasted peanuts and scallion greens, and toss to combine. Drizzle with sesame oil and remove from heat.

9. 9

   Transfer to a serving plate and serve hot with steamed rice.