Ingredients:
2 lbs of boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup of corn starch
1 tsp of salt
1 tsp of white pepper
1/4 cup of vegetable oil
1/4 cup of Szechuan peppercorns
1/4 cup of chili flakes
1/4 cup of minced garlic
1/4 cup of minced ginger
1/4 cup of scallions, sliced
1/4 cup of soy sauce
1/4 cup of rice vinegar
1/4 cup of hoisin sauce
1/4 cup of honey
1/4 cup of sesame oil
1/4 cup of chopped cilantro
1/4 cup of chopped peanuts
1/4 cup of sliced green onions
1/4 cup of sliced red bell pepper
1/4 cup of sliced jalapeño pepper
1/4 cup of sliced mushrooms
1/4 cup of sliced bok choy
1/4 cup of sliced napa cabbage
Instructions:
In a large bowl, mix together the chicken, corn starch, salt, and white pepper.
Heat the vegetable oil in a wok or large pot over high heat. Add the Szechuan peppercorns and chili flakes and stir-fry for 1-2 minutes.
Add the chicken and stir-fry for 5-7 minutes, or until the chicken is cooked through.
Add the garlic, ginger, and scallions and stir-fry for an additional 1-2 minutes.
In a separate bowl, mix together the soy sauce, rice vinegar, hoisin sauce, honey, and sesame oil to make the sauce.
Pour the sauce over the chicken and stir-fry for an additional 2-3 minutes, or until the chicken is well coated.
Add the cilantro, peanuts, green onions, red bell pepper, jalapeño pepper, mushrooms, bok choy, and napa cabbage and stir-fry for an additional 2-3 minutes, or until the vegetables are slightly wilted.
Serve the hot pot in a large serving bowl, garnished with chopped cilantro and peanuts.
