Recipe courtesy of Ching-He Huang
Print
Total:
30 min
Active:
20 min
Yield:
4 servings to share
Level:
Easy
Total:
30 min
Active:
20 min
Yield:
4 servings to share
Level:
Easy

Ingredients

Chicken:
  • 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
  • Sea salt and freshly ground white pepper
  • 1 tablespoon cornstarch 
Sweet Sauce:
  • 1/2 cup chicken stock
  • 1 tablespoon Guilin chili sauce or Sriracha
  • 1 tablespoon ketchup
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon yellow bean sauce (soy bean paste)
  • 1 teaspoon honey
  • 1/2 teaspoon dark soy sauce
Stir-Fry:
  • 1 tablespoon vegetable oil
  • 1 clove garlic, peeled, left whole and crushed
  • 1 tablespoon Shaohsing rice wine or dry sherry
  • 4 whole dried Sichuan chilies
  • 2 scallions, chopped
  • 1 cup peanuts, toasted and chopped 
  • 8 ounces egg noodles, cooked per package instructions

Directions

Watch how to make this recipe.

For the chicken: In a large bowl, sprinkle the chicken with a pinch of salt and pepper. Add the cornstarch and mix well.

For the sweet sauce: In another bowl, add the stock, chili sauce, ketchup, light soy sauce, rice vinegar, yellow bean sauce, honey and dark soy sauce together and set aside.

For the stir-fry: Heat a wok over high heat and when the wok starts to smoke, add the vegetable oil. Add the garlic and chicken pieces and let the chicken settle in the wok for 1 minute before stir-frying for another 2 minutes. As the chicken starts to turn opaque, add the rice wine and dried chilies and fry for a few seconds. Then add the sweet sauce mixture and cook for another 3 minutes. Cook the chicken in the sauce until the chicken is cooked through and the sauce has reduced, is slightly sticky and has a thicker consistency, another 1 to 2 minutes. Stir in the scallions and peanuts and cook for less than 1 minute. Toss in the noodles and then transfer to a serving plate.

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