🥗 Ingredients

- 28 ounces (800g) boneless/skinless chicken breast cut into 1 inch cubes
- +1 tablespoon Chinese Shaoxing wine (or dry sherry)
- +1 tablespoon light soy sauce
- +2 teaspoons baking soda
- +1 teaspoon cornstarch / corn flour
- 1/2 cup low-sodium chicken stock (or broth) -- water can be used (3/13/19-next time water only)
- +5 tablespoons light soy sauce
- +2 tablespoons Chinese black vinegar (or substitute good-quality balsamic vinegar) (8-8-2020 used 1tbsp balsamic cream)
- +2 tablespoon Chinese Shaoxing wine (or dry sherry)
- +2 teaspoon dark soy sauce
- +2 teaspoons hoisin sauce
- +2 tablespoons sugar
- +1 teaspoon cornstarch / corn flour
- 4 tablespoons cooking oil divided
- 1 1/2 tablespoons garlic (4-6 cloves)
- +1 tablespoon ginger
- +8-10 dried chilies cut into ½-inch pieces (adjust to taste) (a little less spicy next time)
- +1/2 red bell pepper (capsicum) seeded and diced
- +1/2 green bell pepper (capsicum) seeded and diced
- +1 tablespoon Sichuan peppercorns lightly toasted and ground
- 4 green onion / scallion stems cut into 1-inch pieces
- +1/2 cup roasted/unsalted peanuts (optional)
- +2 teaspoons sesame oil (optional)
- 2 packs (440g) Golden Wok Thin Noddles (see picture)

👨‍🍳 Instructions

1. Combine all ingredients for the chicken in a shallow bowl; cover and marinate for 10 minutes (if time allows).
2. Whisk sauce ingredients together until sugar dissolves; set aside.
3. Heat a large skillet, pan or wok over high heat. Add 2 tablespoons of cooking oil, allow to heat up, then add marinated chicken. Fry chicken for 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside.
4. Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, chili diced peppers (capsicums) and Sichuan peppercorns and stir fry for 1 minute.
5. Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring.
6. Once it begins to thicken slightly, add chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and sauce has thickened, (about 2 minutes).
7. Stir in green onions, and sesame oil (2tsp). Toss well and continue to cook for a further 2 minutes to infuse all of the flavours together.
8. Add 1 tablespoon of cornstarch slurry if needed to thicken the sauce.
9. Add Golden Wok Noodles and stir thoroughly.
10. Serve immediately!