Can substitute roasted shelled peanuts and skip this step
Marinade for chicken
340 grams chicken breast, cut into small cubes
1 tsp vegetable oil
1 tsp cornflour
1 tsp shaoxing wine
1/8 tsp salt
a pinch ground white pepper
Sauce
1 Tbsp light soy sauce
1/2 tsp dark soy sauce
1 Tbsp rice wine vinegar
1 tsp sugar
3 Tbsp water
1 tsp cornflour
Rest of the ingredients
3 Tbsp oil
3 garlic cloves, minced
2 thin slices of ginger, minced
2 dried red chillies, deseeded and shopped ( can be quite spicy, so adjust to your own tastes
1/2 tsp Sichuan peppercorn powder
6 spring onions, white portions only, cut into 3/4 " pieces
Instructions
Heat a teaspoon of oil in a hot wok over medium heat and add a cup of raw shelled peanuts. Stir constantly for 3 minutes or they will burn. Set aside to cool. You can skip this step and use already roasted shelled peanuts.
In a bowl put all the marinade ingredients and the chicken pieces and allow to marinate for 20 minutes.
In a medium bowl add all the sauce ingredients and set aside.
Heat 2 tablespoons of oil in a wok or a large non stick frypan. Sear the chicken , remove from wok or pan and to a bowl and set aside.
In the same wok or pan add 1 tablespoon of oil on low heat. Add garlic, ginger, chillies, Sichuan peppercorn powder and spring onions. Cook for a minute or two until fragrant.
Return chicken back to the wok or frypan , high heat. Stir fry for a minute. Stir the prepared sauce making sure the cornflour is mixed in thoroughly. Add sauce to the wok or frypan for 1 minute. The sauce should thicken very quickly.
Finally add the peanuts. Stir all the ingredients and serve.