Ingredients:
1 tablespoon oil (peanut or vegetable)
1 pound chicken breast, cut into bite sized pieces
10 dried red chilies
1 teaspoon Sichuan peppercorns, toasted and ground (optional)
1 tablespoon garlic, minced/grated
1 tablespoon ginger, minced/grated
1/4 cup chicken broth (or water)
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Chinkiang (Chinese black vinegar) (or balsamic vinegar)
1 teaspoon sugar
2 teaspoons cornstarch
1/4 cup roasted peanuts, coarsely chopped
1 teaspoon sesame oil
4 green onions, sliced
Directions:
Heat the oil in a large skillet (or wok) over medium-high heat, add the chicken and saute until lightly golden brown. Add the chilies, Sichuan peppercorns, garlic and ginger and cook until fragrant, about a minute.
Add the mixture of the broth, light soy sauce, dark soy sauce, vinegar, sugar and cornstarch, bring to a boil and simmer until it thickens a bit, about a minute. Remove from heat, mix in the peanuts, sesame oil and green onions and enjoy over rice or noodles!
Option: Add a vegetable like a diced bell pepper or snap peas, etc.
Option: Replace the light and dark soy sauce with the soy sauce that you have access to if you cannot find them.
Note: You do not eat the dried chilies. They are there to add heat and left in the finished dish for the visual effect.
Tip: Start cooking the rice just before starting this recipe and they will be done at the same time!
