2tablespoonflavorless oillike sunflower seed or canola
8 to 10dried red chilies
5scallionswhite and green parts separated, thinly sliced
2garlic clovesminced
2teaspoonminced or grated fresh ginger
¼cupunsalted dry-roasted peanuts
Rice:
1 ½ cups sprouted brown rice
3cupswater or stock
Rice:
Bring the water to boil.
Add the rice. Cover. Lower to simmer.
Cook 25-30 minutesdepending on how soft you like your rice.
Instructions
Marinade the chicken in 1 tablespoon soy sauce, 2 teaspoon rice wine, and 1.5 teaspoon arrowroot at room temperature for 10 minutes.
In a medium bowl, add the black vinegar, 1 teaspoon soy sauce, hoison, sesame oil, sugar, arrowroot, and Sichuan pepper. Stir until dissolved.
Heat your skillet over high heat. Add the 2 tablespoon flavorless oil and chiles. Cook ~30 seconds until fragrant. Add the chicken and brown on all sides, 2-3 minutes.
Add the scallion whites, garlic, and ginger. Cook ~30 seconds. Add the sauce from step 2. Mix to coat.