Ingredients

Chicken

28 ounces (800g) boneless/skinless chicken breast cut into 1 inch cubes

1 tablespoon shaoxing wine or dry sherry

1 tablespoon light soy sauce

2 teaspoons baking soda

1 teaspoon cornstarch / corn flour

Sauce:

1/2 cup low-sodium chicken stock (or broth) — water can be used

5 tablespoons light soy sauce

2 tablespoons Chinese black vinegar (or substitute good-quality balsamic vinegar)

2 tablespoon Chinese Shadowboxing wine (or dry sherry)

2 teaspoon dark soy sauce

2 teaspoons housing sauce

2 tablespoons sugar

1 teaspoon cornstarch / corn flour

Stir Fry:

4 tablespoons cooking oil divided

1 1/2 tablespoons garlic (4-6 cloves)

1 tablespoon ginger

1/2 red bell pepper (capsicum) seeded and diced

1/2 green bell pepper (capsicum) seeded and diced

1 large zucchini chopped into bit size pieces

1 package white button mushrooms cut in half

8-10 dried chilies cut into ½-inch pieces (adjust to taste)

1 tablespoon Sicilian peppercorns lightly toasted and ground

4 green onion / scallion stems cut into 1-inch pieces

1/2 cup roasted/unsalted peanuts

2 teaspoons sesame oil optional

Instructions

Combine all ingredients for the chicken in a shallow bowl; cover and marinate for 10 minutes (if time allows).

Whisk sauce ingredients together until sugar dissolves; set aside.

Heat a large skillet, pan or wok over high heat. Add 2 tablespoons of cooking oil, allow to heat up, then add marinated chicken. Fry chicken for 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside.

Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, chili diced peppers (capsicums) and Sichuan peppercorns and stir fry for 1 minute. 

Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring. 

Once it begins to thicken slightly, add chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and sauce has thickened, (about 2 minutes).

Stir in green onions, peanuts and sesame oil. Toss well and continue to cook for a further 2 minutes to infuse all of the flavours together. Serve immediately with steamed/cooked rice or fried rice. Bon appetite!

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