Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.0 oz (340 g) chicken breast, cubes
- 6.3 oz (180 g) bell pepper, diced
- 1.2 oz (35 g) unsalted peanuts
- 1.4 oz (40 g) scallions, sliced
- 0.3 oz (8 g) garlic, minced
- 0.4 oz (10 g) ginger, grated
- 0.8 US fl oz (25 ml) light soy sauce
- 0.7 US fl oz (20 ml) rice vinegar
- 2.0 tsp (8 g) sugar
- 0.3 oz (8 g) cornstarch
- 3.1 tsp (14 g) neutral oil
- 1.0 tsp (2 g) chili flakes
- 2.4 US fl oz (70 ml) water
Method
- Mix soy sauce, vinegar, sugar, cornstarch and water. Keep the sauce beside the stove.
- Heat half the oil in a wok. Cook chicken in two batches for 4–5 minutes each, using the remaining oil for the second batch; transfer to a plate.
- Stir-fry pepper for 3 minutes. Add garlic, ginger, scallions and chili for 30 seconds.
- Return chicken, stir the sauce again and pour it in. Toss for 2–3 minutes until thickened and chicken reaches 165°F (74°C). Add peanuts just before serving.
Cook’s note: A mild pantry adaptation; it omits Sichuan peppercorns, so it does not claim the full traditional Sichuan flavor profile.
Allergens: Peanuts, soy and wheat in soy sauce.
Approximate nutrition per serving: 435 kcal · Protein 46 g · Carbohydrates 20 g · Fat 19 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.