Fresh and Easy Sichuan Chicken

• 3 tablespoons soy sauce
• 2 tablespoons shaoxing wine or 2 tablespoons dry sherry
• 1 teaspoon rice wine vinegar
• 1 piece fresh ginger, peeled minced (1 1/4 inch)
• 1 garlic clove, crushed
• 1 tablespoon hot Chinese chili paste (la doubanjiang)
• 12 teaspoon szechuan peppercorns, ground
• 1 tablespoon toasted sesame oil
• 2 tablespoons vegetable oil
• 4 boneless skinless chicken breasts, diced in to 1 inch cubes
• 1 (10 ounce) packageprecooked soba noodles
• 2 ounces oyster mushrooms, sliced
• fresh cilantro, chopped (garnish)

1. Mix all of the ingredients together except the chicken and cilantro in a shallow dish.
2. Add the diced chicken, coat well with the marinade and leave to marinate at room temperature for 2 hours or more if refrigerated.
3. Heat a frying pan and cook the chicken for 10-12 minutes, stirring occasionally, until chicken is well browned.
4. Reserve remaining marinade.
5. Add soba noodles and mushrooms and toss well.
6. Add marinade and stir-fry for 1-2 minutes, tossing frequently until noodles have warmed up and broken apart.
7. Serve garnished with fresh cilantro.

soy sauce, shaoxing wine, rice wine vinegar, fresh ginger, garlic, hot chinese chili paste, szechuan, sesame oil, vegetable oil, chicken breasts, noodles, mushrooms, fresh cilantro

Taken from www.food.com/recipe/fresh-and-easy-sichuan-chicken-485429 (may not work)