A classic Sichuan stir-fry with diced chicken, peanuts, and dried chili peppers. It has a complex flavor profile: spicy, sweet, sour, and savory.
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13 items
chicken with 1 tsp soy sauce, shaoxing_wine, and 1 tsp cornstarch.
Mix remaining soy_sauce, black_vinegar, sugar, remaining cornstarch, and water to make sauce.
Heat vegetable_oil in a wok. Fry dried_red_chilies and sichuan_peppercorns until fragrant/dark.
Add chicken and until no longer pink.
Add ginger, garlic, and scallions. Fry for 1 minute.
Pour in the sauce. Stir until thickened.
Toss in peanuts_roasted_unsalted. Serve immediately.
