Step 1

Marinate the chicken: In a medium bowl, combine the chicken, water, cornstarch, oil, Shaoxing wine, salt and the white pepper and toss to coat. Let marinate for 20 minutes.

Step 2

Make the sauce: Meanwhile, in a small bowl, whisk together the vinegar, light soy sauce, cornstarch, sugar and dark soy sauce.

Step 3

Assemble the dish: Heat your wok or large nonstick skillet 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, then stir-fry until the chicken turns opaque, 1 to 2 minutes. Transfer to a plate.

Step 4

Reduce the heat to low and add the remaining 1 tablespoon of oil. Add the garlic, chiles, scallions, ginger and Sichuan pepper. Stir-fry until the ginger and garlic are fragrant and the scallions are lightly browned around the edges, about 2 minutes.

Step 5

Return the chicken to the wok, increase the heat to high, and stir-fry for 1 minute. Re-whisk the sauce so the cornstarch is incorporated, then add it to the wok and stir-fry until the sauce has thickened and clings to the chicken, about 1 minute. Remove from the heat and stir in the peanuts. Serve hot, with the rice.

Step 6

Note: The amount of uncooked rice you’ll need to yield 2 cups of cooked rice will vary depending on the chosen rice. For 2 cups of cooked long-grain white rice, rinse 2/3 cup of rice until the water runs clear. Then, place it in a small, lidded saucepan over medium-high heat. Add 1/2 teaspoon olive oil and stir to coat the rice. Add 1 1/2 cups of water and a pinch of salt, if desired, and bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender and the water is absorbed, 10 to 15 minutes.