Chinese food has never been easier. This is an excellent recipe you can prepare on a weeknight at a moment’s notice. With ingredients you probably already have at home, you can put together a meal for the family while the rice is cooking. I love the addition of Sichuan pepper, whose flavour is bright and citrusy, with floral and woody notes, followed by that distinct tingling, numbing sensation on the tongue.
You can make the dish as hot and spicy as you like with the addition of chilli peppers. Just be sure to remove the seeds, as the dish can otherwise become quite difficult to eat for those who prefer their food on the milder side.
Intricate, yet so easy to make, this dish — originating from the Sichuan region — offers a wonderful range of textures, with peanuts adding a satisfying crunch alongside a rich, complex sauce.
Difficulty Level: Easy
Prep Time: 10-15 minutes
Cook Time: 10 minutes
Yield: 4 generous portions
INGREDIENTS
325 g chicken thighs, cut into small cubes (about 4 chicken thighs)
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon sesame oil
50 g peanuts or cashew nuts
Sauce
2 teaspoons light soy sauce
1 teaspoon dark soy sauce
2 tablespoons black rice vinegar
2 teaspoons Shaoxing rice wine
2 teaspoons sugar
2 teaspoons cornstarch
2 tablespoons water
Stir-Fry
2 tablespoons neutral cooking oil
5 dried chillies, halved and deseeded
2 tablespoons whole Sichuan peppercorns
4 stalks scallions, cut into chunks
2 cloves garlic, thinly sliced
6 slices ginger
PREPARATION
Marinate the chicken
Cut the chicken into small cubes (about 2cm) and place in a bowl.
Add the cornstarch and water. Mix until no liquid remains visible.
Add the sesame oil and stir to coat the chicken evenly. Set aside.
Toast the nuts
Place the peanuts (or cashew nuts) in a pan and toast over low heat, stirring occasionally to heat them evenly. Remove from the heat once lightly browned and transfer to a plate to cool.
For the sauce
Combine all the sauce ingredients in a bowl. Mix well and set aside.
Stir-fry the dish
Heat a wok over high heat. Add the oil, then the dried chillies and Sichuan peppercorns.
As soon as the spices become fragrant, add the marinated chicken and stir-fry for 30 seconds.
Add the scallions, garlic, and ginger. Continue frying until the chicken has completely lost its pink colour (be careful not to overcook — you can check doneness by cutting a piece open with your spatula).
Give the sauce a good stir, then pour it into the wok. Stir to coat the chicken evenly, and turn off the heat as soon as the sauce thickens.
Stir in the toasted peanuts, then serve immediately over jasmine rice.
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