5~6 Boneless, skinless chicken thighs, cut into thin bite sized pieces
Pick out any black seeds and stems from a tablespoon of
Prepare garlic, ginger, and scallions. Assemble the sauce ingredients in a small bowl.
Cut the chicken into thin bite sized pieces. Thin strips cook quickly and maintain tenderness when flash cooked in a hot wok. Add the marinade ingredients and stir in the chicken pieces. Let marinate 15 minutes.
Into a hot wok, add peanut oil and then toss the chilies until fragrant. Add and stir-fry chicken for several minutes until nearly fully cooked. Now add the ginger, garlic, and spring onions and stir-fry another minute. Stir the bowl of sauce ingredient then add to wok. Thicken the sauce then add peanuts. Remove from heat. Sprinkle with ground
|Sichuan (Schezuan) Pepper aka Prickly Ash|