Chengdu Chicken

• 2 tbsp soy sauce
• 2 tbsp Chinese cooking wine
• 1 tsp sesame oil
• 2 lb chicken breast fillets, coarsely chopped
• 3 tbsp peanut oil
• 10.5 oz spinach, trimmed, coarsely chopped
• 2 cloves garlic, minced
• 3/4 inch fresh ginger, grated
• 4 None green onions, thinly sliced
• 1 tbsp rice vinegar
• 1 tsp white sugar
• 2 tbsp orange zest
• 2 tbsp sambal oelek
• 1 tsp Sichuan peppercorns, crushed

1. Combine 1 tbsp soy sauce, 1 tbsp wine and 1/2 tsp sesame oil in a large bowl. Add chicken and toss to coat. Cover and chill for 20 mins to marinate.
2. Heat 1 tbsp peanut oil in a wok. Stir-fry spinach until just wilted. Remove from wok and cover to keep warm.
3. Add 1 tbsp peanut oil to wok. Stir-fry chicken until browned. Remove from wok and cover to keep warm. Add remaining peanut oil to wok. Stir-fry garlic, ginger and onions until onions just soften. Return chicken to wok along with remaining soy sauce, wine and sesame oil. Add vinegar, sugar, orange zest and sambal oelek. Stir-fry until chicken is cooked through.
4. Serve spinach topped with chicken. Sprinkle with Sichuan peppercorn.

soy sauce, wine, sesame oil, chicken breast fillets, peanut oil, garlic, ginger, green onions, rice vinegar, white sugar, orange zest, sambal oelek, sichuan

Taken from recipes-plus.com/api/v2.0/recipes/33932 (may not work)