Vinegar-glazed Chicken

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 lb boneless skinless chicken thighs, cut into 1/4 inch slices
• 2 teaspoons dark soy sauce
• 1 teaspoon low sodium soy sauce
• 2 teaspoons rice wine or 2 teaspoons dry sherry
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 1/4 teaspoon ground szechuan peppercorns
• 2 teaspoons sesame oil
• 2 tablespoons peanut oil or 2 tablespoons vegetable oil
• 6 scallions, halved lengthwise and cut into 2 inch pieces
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1/4 teaspoon red pepper flakes
• 2 tablespoons chinkiang vinegar or 2 tablespoons balsamic vinegar
• hot cooked rice

Recipe

• 1 in a medium bowl combine the chicken, 2 tsp of the dark soy sauce, 1 tsp soy sauce, 1 tsp of the rice wine, sugar, cornstarch, ground sichuan peppercorns, and salt. stir to combine.
• 2 in a small bowl combine the sesame oil and the remaining 2 tsp dark soy sauce, 1 tsp soy sauce and 1 tsp rice wine.
• 3 heat a 14 inch wok or a 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. swirl in the peanut oil, add the scallions, ginger, garlic, and red pepper flakes and stir-fry 10 seconds or until the aromatics are fragrant.
• 4 push to the aromatics to the sides of the wok, carefully add the chicken and spread it evenly in one layer in the wok. cook undisturbed for 1 minute, letting the chicken begin to sear. then stir fry 1 minute or until the chicken is lightly browned but not cooked through.
• 5 swirl the soy sauce mixture into the wok and stir-fry 1 minute or until the chicken is well-glazed with the soy sauce.
• 6 swirl in the vinegar and stir-fry 30 seconds or until the chicken is just cooked through.
• 7 serve with rice.