David Yue

• 2 boneless, skinless chicken breasts, cut into ½-inch cubes
• 1 tsp dark soy sauce
• 1 Tbsp Shaoxing wine or dry sherry
• 2 tsp baking soda
• 2 tsp cornstarch
• ½ tsp white pepper

Instructions:
Combine all ingredients in a bowl and mix thoroughly. Let the chicken marinate while you prep the rest of the dish. This process helps tenderize the meat for that silky "velvet" texture.

• ½ tsp dark soy sauce
• 3 Tbsp light soy sauce
• 2 Tbsp Chinese black vinegar
• 2 Tbsp sugar
• 1 tsp cornstarch
• 1 Tbsp Shaoxing wine or dry sherry
• ½ cup chicken stock

Instructions:
Whisk everything together in a small bowl until smooth. Set aside.

• 2 Tbsp neutral cooking oil, divided
• 4–6 cloves garlic, chopped (about 2 Tbsp)
• 1 oz fresh ginger, chopped (about 2 Tbsp)
• 10 dried red chilies, cut into ½-inch pieces (about 3 Tbsp)
• 1 Tbsp Sichuan peppercorns, toasted and lightly ground
• 4–6 green onions, cut into ½-inch pieces (about ⅔ cup)
• ¼ cup roasted, unsalted peanuts
• 1 tsp sesame oil (optional)

1. Infuse the Oil:
   Heat a generous amount of oil in a wok or skillet over high heat until it just begins to smoke. Add the Sichuan peppercorns and stir-fry until they turn black.
   ➤ Remove the peppercorns with a strainer and discard.
2. Fry the Peanuts:
   Add the peanuts to the hot, seasoned oil. Fry until lightly golden.
   ➤ Remove and set aside. Keep the oil in the pan.
3. Cook the Chicken:
   Once the oil is hot again, add the marinated chicken. Stir-fry until the pieces are no longer pink on the outside.
4. Add Aromatics:
   Toss in the chopped garlic and ginger. Stir-fry until fragrant.
5. Add Dried Chilies:
   Stir in the chopped dried chilies and cook for a few seconds to release their heat.
6. Combine and Sauce:
   Return the peanuts to the pan. Pour in the prepared sauce and stir continuously until the sauce reduces and thickens into a glossy coating.
7. Finish:
   Add green onions and a splash of sesame oil if using. Give everything one final toss.

Serve & Enjoy
Serve immediately with steamed jasmine rice or noodles. This dish is spicy, savory, and full of umami — perfect for a flavorful dinner or next-day leftovers!