Hunan-Style Chicken

• 1 tablespoon honey
• 1 teaspoon black peppercorns
• 1/2 teaspoon salt
• 2 tablespoons dark soy sauce
• 2 tablespoons dry sherry
• 6 boneless skinless chicken thighs, cut into chunks
• 3 tablespoons vegetable oil
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• 1 tablespoon crumbled dried red chile pepper
• 4 green onions, chopped
• 1 teaspoon hot bean sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil

1. Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
4. Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.

honey, black peppercorns, salt, soy sauce, sherry, chicken thighs, vegetable oil, fresh ginger root, garlic, pepper, green onions, hot bean sauce, rice vinegar, sesame oil

Taken from www.allrecipes.com/recipe/176235/hunan-style-chicken/ (may not work)