Mapo Chicken Recipe

• 2 teaspoons cornstarch
• 1/2 cup homemade or store-bought low sodium chicken broth
• 4 teaspoons Sichuan peppercorns (see note)
• 1/4 cup vegetable oil
• 5 garlic cloves, grated (about 1 1/2 tablespoons)
• 1-inch piece ginger, grated (about 1 tablespoon)
• 1 1/2 pounds boneless, skinless, chicken breast and dark meat, cut into 3/4-inch cubes
• 2 tablespoons fermented chili bean paste (see note)
• 1 teaspoon Chinese ground chili powder
• 2 tablespoons Shaoxing wine
• 1 tablespoon soy sauce
• 1/4 cup chili oil (see note)
• 1 bunch green onions, sliced, divided
• 4 cups cooked rice to serve on side

1. In small bowl, whisk cornstarch with chicken stock until combined; set aside. Heat Sichuan peppercorns in wok (or 12-inch non-stick skillet) over medium heat until fragrant, about one minute. Transfer to a mortar and pestle and pound until finely ground; set aside.
2. Heat oil in wok over medium-high heat until smoking. Add garlic and ginger and cook until fragrant, about 15 seconds. Add chicken and chili paste and cook, stirring, until chicken is cooked through, about 2 minutes.
3. Stir in the chili powder, wine, soy sauce, and cornstarch mixture. Bring to boil to thicken. Stir in ground Sichuan peppercorns, chili oil, and half of the green onions. Serve immediately with rice on the side and garnish with remaining green onions.

cornstarch, chicken broth, sichuan, vegetable oil, garlic, ginger, chicken, fermented chili bean paste, chinese ground chili powder, shaoxing wine, soy sauce, chili oil, green onions

Taken from www.seriouseats.com/recipes/2013/01/mapo-chicken-recipe.html (may not work)