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

Instructions

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