Vinegar-Glazed Chicken

• 1 lb boneless skinless chicken thighs, cut into 1/4 inch slices
• 2 teaspoons dark soy sauce
• 1 teaspoon low sodium soy sauce
• 2 teaspoons rice wine or 2 teaspoons dry sherry
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 1/4 teaspoon ground szechuan peppercorns
• 2 teaspoons sesame oil
• 2 tablespoons peanut oil or 2 tablespoons vegetable oil
• 6 scallions, halved lengthwise and cut into 2 inch pieces
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1/4 teaspoon red pepper flakes
• 2 tablespoons Chinkiang vinegar or 2 tablespoons balsamic vinegar
• hot cooked rice

1. In a medium bowl combine the chicken, 2 tsp of the dark soy sauce, 1 tsp soy sauce, 1 tsp of the rice wine, sugar, cornstarch, ground Sichuan peppercorns, and salt. Stir to combine.
2. In a small bowl combine the sesame oil and the remaining 2 tsp dark soy sauce, 1 tsp soy sauce and 1 tsp rice wine.
3. Heat a 14 inch wok or a 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the peanut oil, add the scallions, ginger, garlic, and red pepper flakes and stir-fry 10 seconds or until the aromatics are fragrant.
4. Push to the aromatics to the sides of the wok, carefully add the chicken and spread it evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the chicken begin to sear. Then stir fry 1 minute or until the chicken is lightly browned but not cooked through.
5. Swirl the soy sauce mixture into the wok and stir-fry 1 minute or until the chicken is well-glazed with the soy sauce.
6. Swirl in the vinegar and stir-fry 30 seconds or until the chicken is just cooked through.
7. Serve with rice.

chicken thighs, soy sauce, soy sauce, rice wine, sugar, cornstarch, ground szechuan peppercorns, sesame oil, peanut oil, scallions, ginger, garlic, red pepper, chinkiang vinegar, rice

Taken from www.food.com/recipe/vinegar-glazed-chicken-462302 (may not work)