• 2 boneless, skinless chicken breasts, 7 to 8 ounces each

• 8 small dried red chilli peppers

• 2 cloves garlic

• 2 green onions

• 1/4 cup oil, for stir-frying, or as needed

• 1 teaspoon szechuan peppercorn, optional

• 1/2 cup peanuts, or cashews

• Few drops sesame oil, optional

For the Marinade:

• 2 teaspoons soy sauce

• 2 teaspoons Chinese rice wine, or dry sherry

• 1 teaspoon sesame oil

• 1 1/2 teaspoons cornstarch

For the Sauce:

• 2 tablespoons dark soy sauce

• 1 tablespoon Chinese rice wine, or dry sherry

• 1 teaspoon sugar

How To Make

Step 1
Cut the chicken into 1-inch cubes.

Step 2
Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

Step 3
While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Step 4
Cut the chiles in half so that they are approximately the same size as the chicken cubes. Remove the seeds.

Step 5
Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Step 6
Heat the wok over medium-high to high heat. Add 2 tablespoons oil.

Step 7
When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Step 8
Add 2 tablespoons of oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).

Step 9
Add the chile peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Step 10
Add the sauce to the wok. Bring to a boil.

Step 11
Add the chicken back into the pan. Stir in the peanuts and the green onion.

Step 12
Remove from the heat and stir in the sesame oil. Serve hot.