Ingredients:
1 lb boneless chicken
2 tablespoons cornstarch
1 tablespoon soy sauce
10 hot red peppers
1 tablespoon sake
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon salt
1 teaspoon cornstarch
1 teaspoon sesame oil
1 cup oil
1 teaspoon szechuan peppercorns
1 teaspoon minced fresh ginger
1/2 cup chopped peanuts
4 cups rice
Directions:
Chop chicken into 1 inch pieces.
Combine 2 tablespoons cornstarch and 1 tablespoon soy sauce in medium bowl; add chicken, stir and let sit for 30 minutes.
Combine sake, soy sauce, sugar, salt, cornstarch and sesame oil; set aside.
Heat oil in wok.
Stir fry chicken 2 minutes until lightly browned.
Remove all but 2 teaspoons oil from wok.
Stir fry dried pepper and peppercorns briefly.
Add minced ginger and cooked chicken stir fry 1 minute.
Add seasoning sauce; stir until sauce thickens.
Stir in peanuts.
Serve over hot rice.
Servings: 4
Time preparation: 30 min.
Time total: 45 min.