Fiery Sichuan Chicken with Pickled Mustard Greens

Ingredients

• 1 pound chicken thighs, cut into bite-sized pieces
• 2 tablespoons light soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon cornstarch
• 3 tablespoons vegetable oil
• 1 cup pickled mustard greens, sliced
• 1 tablespoon Sichuan peppercorns, toasted and ground
• 8 pieces dried red chilies, seeds removed
• 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced
• 2 tablespoons dark soy sauce
• 1 teaspoon sugar
• 2 scallions scallions, sliced

Method

1. 01
   In a bowl, combine chicken pieces with light soy sauce, Shaoxing wine, and cornstarch. Marinate for 15 minutes.
2. 02
   Heat vegetable oil in a wok over medium-high heat. Add the Sichuan peppercorns and dried chilies, stir-frying until fragrant.
3. 03
   Add minced ginger and garlic to the wok, continue stirring to release their aromas.
4. 04
   Increase the heat to high and add marinated chicken pieces. Stir-fry until the chicken is browned and cooked through.
5. 05
   Add the sliced pickled mustard greens and stir well to combine with the chicken.
6. 06
   Pour in dark soy sauce and sugar, tossing everything to coat the ingredients in the sauce.
7. 07
   Continue stir-frying for another 2-3 minutes until everything is heated through.
8. 08
   Garnish with sliced scallions before serving hot.