Kung Pao Chicken

Combine the marinade ingredients (everything except cornstarch) in a medium sized bowl. Add chicken and mix until smooth and let it sit for 10 minutes. Then add cornstarch and mix. Set aside.

Combine sauce ingredients in a separate bowl and mix until smooth. Set aside.

For the stir-fry: Heat a wok over medium-high heat. Add oil and when oil is hot add the chicken. Stir fry until it turns white and is cooked halfway. Remove chicken from wok and put it in a clean bowl.

Reduce heat to low and add chilies and Sichuan peppercorns. Stir fry until aroma is released and the chili turns bright red (less than 1 minute). Push them to the side of the wok and add the garlic and ginger. Stir fry until aroma is released (less than one minute). Add chicken back to the wok and increase heat to medium. Add green onions and stir. Add sauce, increase heat to high and bring to a boil. Add the peanuts. Stir until mixed through.

Remove from heat and serve with rice.

Recipe adapted from Rice and Friends Cooking School.