Ingredients Jump to Instructions ↓

  1. 1 tablespoon honey

  2. 1 teaspoon black peppercorns

  3. 1/2 teaspoon salt

  4. 2 tablespoons dark soy sauce

  5. 2 tablespoons dry sherry

  6. 6 boneless skinless chicken thighs, cut into chunks

  7. 3 tablespoons vegetable oil

  8. 1 tablespoon minced fresh ginger root

  9. 1 tablespoon minced garlic

  10. 1 tablespoon crumbled dried red chile pepper

  11. 4 green onions, chopped

  12. 1 teaspoon hot bean sauce

  13. 2 tablespoons Chinese black vinegar

  14. 1 teaspoon sesame oil

Instructions Jump to Ingredients ↑

  1. Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.

  2. Heat the oil in a large skillet over medium-high heat. Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes. Whisk together the chili beans, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.


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