FOR THE CHICKEN

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12 ounces boneless. skinless chicken breasts, cut into 2-inch cubes

1 tablespoon water

1 teaspoon neutral oil

1 teaspoon cornstarcha

1 teaspoon Shaoxing wine

teaspoon fine sea salt

teaspoon white pepper powder

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FOR ROASTING THE PEANUTS

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1 teaspoon neutral oil

1 cup raw shelled peanutsFOR THE SAUCE

tablespoon rice vinegar

teaspoon cornstarch

1 tablespoon light soy sauce

1 teaspoon sugar

½ teaspoon dark soy sauce

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FOR THE REST OF THE DISH

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3 tablespoons neutral oil

3 medium garlic cloves, smashed and sliced

2 to 4 dried red chilies, seeded and sliced into small pieces

1½ cup diced scallions. white parts only (from 6 to 7 scallions)

2 teaspoons minced fresh ginger

1½ teaspoon ground Sichuan peppercorns

1 bell pepper

3 stalks celery

2 baby bok choy

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MARINATE THE CHICKEN:

1. In a medium bowl, combine the chicken, water, cornstarch, oil, Shaoxing wine, salt, and white pepper. Marinate for 20 minutes.

2. ROAST THE PEANUTS: Heat the oil in a wok over medium heat, then add the peanuts. Stirring constantly > prevent burning, roast the peanuts for 3 minutes. Tum off the heat and roast for another minute using the residual heat of the wok. Let cool.

3. PREPARE THE SAUCE: In a small bowl, combine t rice vinegar, light soy sauce, cornstarch, sugar, and dark soy sauce.

4. ASSEMBLE THE DISH: Heat your wok over high heat until lightly smoking. Add 2 tablespoons of oil to coat the surface of the wok. Add the chicken in one layer and sear it undisturbed for 30 seconds. Stir-fry for 1 minute: until the chicken turns opaque.

5. Remove the chicken from the wok. Reduce the heat to low and add the remaining tablespoon oil. Add the garlic, chilies, scallions, ging and ground Sichuan peppercorns. Stir-fry for 1 to 2 minutes, until the aromatics are fragrant and the scallions are lightly browned around the edges

6. Add the chicken back to the wok and increase the heat to high. Stir-fry for 1 minute. Re-stir the s sauce so the cornstarch i is incorporated, then add the sauce to the wok and stir-fry for 1 minute, until the sauce has thickened and clings to the chicken. Stir in the peanuts s a and serve THE WOKS OF LIFE