Prep 12 min·Cook 10 min·Rest 10 min

1. 1You're here
   Step 1.

   Cut the chicken into 2 cm cubes. Mix with the marinade soy and rice wine, then the cornflour, and leave for 10 minutes.

   450 g Boneless, skinless chicken thighs1 tbsp Light soy sauce1 tsp Taiwanese rice wine (mijiu)2 tsp Cornflour

   10 minKnife workMarinate
2. 2
   Step 2.

   Stir the sauce ingredients together in a small bowl until the sugar and cornflour dissolve.

   1 tbsp Light soy sauce½ tsp Dark soy sauce1 tbsp Chinese black vinegar1 tbsp Sugar1 tsp Cornflour3 tbsp Water½ tsp Sesame oil

3. 3
   Step 3.

   Put the oil, dried chillies and Sichuan peppercorns into a cold wok and heat gently for 1 minute, until the chillies darken a shade and smell toasty. Don't let them go black.

   2 tbsp Cooking oil8 Dried red chillies½ tsp Sichuan peppercorns

   1 minStir-fry
4. 4
   Step 4.

   Turn the heat to high, add the chicken and spread it out. Fry for 4–5 minutes, tossing now and then, until cooked through and lightly browned.

   450 g Boneless, skinless chicken thighs

   5 minStir-fry
5. 5
   Step 5.

   Add the garlic, ginger and the white parts of the spring onion and stir-fry for 30 seconds.

   3 cloves Garlic, sliced3 slices Ginger, sliced3 stalks Spring onions, cut into 2 cm pieces

   Stir-fry
6. 6
   Step 6.

   Stir the sauce again, pour it in and toss for about 1 minute until it bubbles, thickens and turns glossy.

   1 tbsp Light soy sauce450 g Boneless, skinless chicken thighs

   1 minSauce making / reducing
7. 7
   Step 7.

   Turn off the heat, toss in the peanuts and the green spring onion and serve with rice.

   60 g Roasted unsalted peanuts3 stalks Spring onions, cut into 2 cm pieces