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Ingredients

How to make it

  • Mix together the marinade ingredients. Chop the chicken into bite sized pieces and toss them in the marinade and set aside.
  • Combine all the ingredients for the sauce, whisking well to ensure the cornstarch is fully incorporated. Set aside.
  • Thinly slice the garlic. Break the chilies open and discard the seeds inside, then cut them into a few large pieces.
  • Place the 2 1/2 tablespoons of sesame oil in a wok or large saute pan and place over medium-high heat. Add the chilies and Szechwan peppercorns if you're using them. Stir-fry for a few seconds until they become fragrant being careful not to burn them.
  • Add the chicken, as soon as the pieces have separated add the ginger, garlic, and green onions. Stir-fry for a few minutes until the chicken is cooked through.
  • Add the sauce and toss. When the sauce becomes thick add the peanuts, toss, and serve hot with rice.

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