1 lb. boneless skinless chicken breast, cubed
1 tsp. dry sherry
1 tsp. soy sauce
1 tsp. cornstarch
1/4 tsp. salt

  • rinse chicken, wring out moisture
  • combine with remaining ingredients, mix vigorously for 30 seconds, then set aside

1 Tbsp. honey
1 Tbsp. rice wine vinegar
1 Tbsp. dry sherry
1 Tbsp. soy sauce

  • mix well and set aside

1 Tbsp. cornstarch
1 Tbsp. water

  • mix until cornstarch dissolves, then set aside

1 Tbsp. peanut oil
6-9 small hot dried peppers, seeds discarded (cut some into small pieces to increase spice level)
1 tsp. sichuan peppercorns

  • wipe out wok and heat oil on high heat until smoking
  • stir fry chilies and peppercorns for a few seconds until fragrant but not burned
  • add chicken and stir fry until browned, then remove to a bowl and cover

2 Tbsp. peanut oil
4 cloves garlic, sliced
1” ginger, peeled and shredded (or 1 tsp. of ground ginger)
6 scallions, sliced in 1/2” pieces
1/4 cup roasted peanuts
1/4 cup chicken stock

  • wipe out wok, then add oil and heat until shimmering
  • add garlic and ginger and stir fry for 10 seconds
  • add scallions and peanuts and stir fry for 30 seconds longer
  • return chicken to the pot and stir to combine
  • add chicken stock and deglaze the pot
  • pour sauce around edge of wok
  • add half the cornstarch slurry and stir fry until the sauce thickens (add more cornstarch slurry to thicken, or add water to thin)

source: The Wok, J. Kenji López-Alt, p. 64

3/5/24: made this again and it was a little spicier than most of the family wanted, and had too many peanuts even for me. so reducing the chilies and peanutes a bit. also, added some chicken stock to deglaze the pan made it a little saucier.