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Ingredients
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Protein
Vegetables
Sauce
Nuts
Oils
Seasoning
Method
Preparation
- 1
Prepare the Chicken
Cut the chicken breasts into bite-sized pieces and season with salt and black pepper.
- 2
Chop the Vegetables
Dice the bell pepper and zucchini into small pieces. Chop the green onions, separating the white and green parts. Mince the garlic and ginger.
Cooking
- 3
Make the Sauce
In a bowl, mix together soy sauce, rice vinegar, sugar, cornstarch, Sichuan peppercorns, and chili paste. Set aside.
- 4
Stir-Fry the Chicken
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
- 5
Cook the Vegetables
In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant. Then, add the chopped bell pepper, zucchini, and the white parts of the green onions. Stir-fry for another 3-4 minutes until the vegetables are tender yet crisp.
- 6
Combine Everything
Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the mixture and stir well to combine. Add the peanuts and cook for an additional 2-3 minutes until the sauce thickens and coats all the ingredients.
- 7
Garnish and Serve
Remove from heat, garnish with the green parts of the green onions, and serve hot over rice or noodles.
