Ingredients
Instructions
Prep ahead
- dice chicken; marinate with soy, cornstarch, wine 10 min.
- stir sauce ingredients (soy, vinegar, sugar, water) in small bowl.
- mince garlic and ginger; dice bell pepper; cut green onions.
- break dried chilies and shake out seeds for milder heat.
- place peanuts and wok spatula within reach.
Cooking steps
Heat wok on high until smoking; add 1 tbsp oil. fry chilies and sichuan peppercorns 30 sec until dark red and fragrant.
Add chicken; stir-fry 3–4 min until edges brown and nearly cooked. transfer to plate.
Add remaining oil, then garlic, ginger, bell pepper; stir 1 min.
Return chicken; pour sauce. toss briskly as liquid boils and glazes, about 1 min.
Stir in peanuts and green onions; cook 30 sec until onions turn vivid green.
Serve hot over steamed rice, enjoying the sweet-spicy aroma.
(active time ≈ 15 min | total ≈ 25 min)