1. Blend together the cornstarch, 1 tablespoon soy sauce and 1 tbsp rice vinegar in a medium dish. Add the chicken, then toss to layer and let season at room temperature, 20 minutes.
2. Combine the hoisin, sugar, continuing to be 2 tablespoons soy sauce, remaining 2 tbsps rice vinegar and 2 tbsps water in a little bowl. Grate the garlic and ginger right into the sauce. Mix and set aside.
3. Heat a wok or large skillet over medium-high warm. Add the oil, then add the poultry. Stir-fry till browned on the outside, 3 to 5 minutes. Include the chiles, eco-friendly beans, red pepper, scallions whites, Sichuan peppercorn powder and peanuts. Stir-fry till aromatic and the veggies are crisp-tender, 3 to 5 mins. Include the sauce and simmer until thickened a little and the chicken is completely prepared through, 2 to 4 mins. Garnish with the scallion environment-friendlies and extra peanuts. Serve with the rice.
Ingredients
2 teaspoons cornstarch
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch cubes
2 tablespoons hoisin sauce
1 teaspoon sugar
2 cloves garlic
One 2-inch piece ginger
2 tablespoons neutral oil
2 to 3 dried red chile peppers
1/2 pound green beans or Chinese long beans, sliced on a diagonal into 1-inch pieces
1 small red bell pepper, seeded and sliced
1/2 bunch scallions, trimmed and sliced on a diagonal
1/2 teaspoon Sichuan peppercorn powder or crushed black peppercorns and coriander seeds
1/2 cup unsalted roasted peanuts, plus more for garnish
Cooked white rice, for serving
