Serves 1
Directions
- 1Cut 1.5 pounds of chicken breast into bite-sized pieces.
- 2Add 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 2 tablespoons of Chinese cooking wine, 1 egg white, and 1.5 tablespoons of cornstarch to the chicken.
- 3Mix the chicken and ingredients together and set aside for 20 minutes.
- 4Cut 5 cloves of garlic.
- 5Cut green onion into 2-inch pieces.
- 6Slice some ginger.
- 7Cut 1/4 cup of dried chili.
- 8Prepare the sauce by combining 2 tablespoons of black vinegar, 2 tablespoons of Lee Kum Kee oyster sauce, 0.5 tablespoon of sugar, 1 tablespoon of dark soy sauce, 1 teaspoon of grounded Sichuan pepper, and 2 teaspoons of cornstarch.
- 9Mix the sauce ingredients together.
- 10Heat a pan to medium-high heat and add a generous amount of oil.
- 11Add the marinated chicken to the hot pan.
- 12Let the chicken sit for 30 seconds to a minute.
- 13Sauté the chicken for 2 to 3 minutes.
- 14Add the white parts of the green onion, ginger, and garlic to the chicken.
- 15Sauté together for 1 to 2 minutes or until fragrant.
- 16Add the dried chili and 0.5 teaspoon of grounded Sichuan peppercorns.
- 17Sauté together for 30 seconds.
- 18Add the prepared sauce to the pan.
- 19Mix together for 2 to 3 minutes.
- 20Add 1/4 cup of toasted peanuts and all the green onion.
- 21Mix together on high heat for 30 seconds.
Ingredients
- 1.5 pounds chicken breast
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 2 tablespoons Chinese cooking wine
- 1 egg white
- 1.5 tablespoons cornstarch
- 5 cloves garlic
- green onion
- ginger
- 0.25 cup dried chili
- 2 tablespoons black vinegar
- 2 tablespoons Lee Kum Kee oyster sauce
- 0.5 tablespoon sugar
- 1 tablespoon dark soy sauce
- 1 teaspoon grounded Sichuan pepper
- 2 teaspoons cornstarch
- oil
- 0.25 cup toasted peanuts
Equipment
knifecutting boardbowlpanspatula
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