This chicken stir-fry is one of Jim’s favorites to order in a restaurant.  He also likes the shrimp version.  We both avoided eating the red peppers, so it was not that hot.  I forgot to take a photo as it was quite late when we finally ate.  We had been in the pool, sat on the front porch as it was so nice and then finally ate.  this recipe is from the latest Fine Cooking and Serves 4.  

Ingredients:

1 # boneless, skinless chicken thigh, cut into 1/4” think bite size pieces.  

1 T fresh ginger, minced

2 T soy sauce

2 t sake

1 1/2 t corn starch

Kosher slat

2 T + 1 t peanut oil

1 T chicken broth (I used water)

1 T balsamic vinegar

2 t Asian sesame oil

5 dried chile pepper

3 medium cloves garlic, smashed

1/2 t Sichuan pepper corns, toasted and ground

1 large red bell pepper, cut into 1” squares

1 C scallions, cut into 2” pieces

1/2 C roasted unsalted peanuts

Rice, for serving

Directions:

1. In a medium bowl, combine the chicken, ginger, 1 t soy sauce, 1 t of the saki, cornstarch, 1/2 t salt and 1 t cold wanter.  Add 1 t peanut oil, and stir until the chicken is lightly coated.
2. In a small bowl, combine the broth vinegar, sugar, sesame oil, the remaining 1 t soy sauce, and remaining 1 t sake,  
3. Heat a 14” flat-bottomed walkover high heat until a bead of water vaporizes within 1-2 seconds.  Add 1 T peanut oil, swirl to coat the pan. then add the chile peppers, garlic, and ground peppercorns.  Stir0fry with a metal spatula until fragrant, about 10 seconds.  Push the aromatics up the sides of the wok, and add the chicken mixture, spreading it evenly over the bottom in a single layer.  Cook undisturbed, for 1 minute letting the chicken begin to sear.  
4. Then stir-fry the chicken with the aromatics until beginning to brown but not cooked through, bout 1 minute.  Transfer the chicken mixture to a plate.
5. Add the remaining 1 T peanut oil to the wok, and swirl to coat.  Add the bell pepper and stir-fry until bright red, 1 minute.
6. Return the chicken mixture to the wok with any accumulated juices.  Pour the broth mixture down and and around the sides of the work, and stir-fry until the chicken is just cooked through about 1 minute.  Add scallions, and peanuts, and cook until the scallions are bright green, about 30 seconds.  
7. Serve immediately with rice.