Ingredients:

  • 1 lb chicken breast, cut into 3/4-inch cubes
  • 1 tbsp low sodium soy sauce
  • 1 tbsp Shao Xing rice wine
  • 2 tsp cornstarch, divided
  • 1 tsp toasted sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp Chinkiang black vinegar
  • 1 tbsp hoisin sauce
  • 1 tbsp granulated sugar
  • 2 tbsp neutral oil
  • 10 dried Sichuan red chiles, snapped in half
  • 1 tsp Sichuan peppercorns
  • 3 cloves garlic, thinly sliced
  • 1 tbsp ginger, minced
  • 1 medium zucchini, diced into 1/2-inch cubes
  • 1 red bell pepper, diced into 1/2-inch cubes
  • 0.5 cup roasted unsalted peanuts
  • 2 green onions, sliced

Instructions:

  1. In a medium bowl, whisk 1 tbsp soy sauce, rice wine, and 1 tsp cornstarch. Toss the cubed chicken breast in the mixture until coated and let marinate for at least 15 minutes to velvet the protein.
  2. In a small jar or bowl, combine 2 tbsp soy sauce, dark soy sauce, black vinegar, hoisin sauce, sugar, and the remaining 1 tsp of cornstarch. Whisk until sugar and starch are fully dissolved.
  3. Heat a wok or large cast iron skillet over high heat until smoking. Add 1 tablespoon of oil and sear the marinated chicken until browned and cooked through. Remove chicken and set aside.
  4. Add remaining oil to the wok. Briefly stir-fry the dried chiles, Sichuan peppercorns, garlic, and ginger until aromatic. Add the zucchini and red bell pepper, stir-frying for 2-3 minutes until crisp-tender.
  5. Return the chicken to the wok. Pour the prepared sauce over the ingredients and toss rapidly until the sauce thickens into a glossy glaze. Fold in the roasted peanuts and green onions before serving.