Chicken With Szechuan Peppercorns

• 1 lb chicken breast, 1 inch cubes
• 8 ounces sugar snap peas
• 8 dried tien tsin chinese chile peppers
• 1 tablespoon szechuan peppercorns
• 12 cup unsalted peanuts
• 3 tablespoons soy sauce
• 14 teaspoon salt
• 1 teaspoon arrowroot
• 1 tablespoon sugar
• 1 teaspoon white wine vinegar
• 1 teaspoon fresh gingerroot, minced
• 1 teaspoon fresh garlic, minced

1. Combine diced chicken with 1 Tbsp soy sauce, salt, and arrowroot starch.
2. Rinse sugar snap peas and blanch in boiling water, and arange flatly on plates.
3. Cut dried chiles into thirds.
4. Heat 2 Tbsp oil in a pan and stir fry peppercorns over low heat, then remove peppercorns.
5. Stir fry the dried chiles (careful - do not inhale fumes), followed by the diced chicken.
6. Lastly, add the remaining 2 Tbsp soy sauce, sugar, vinegar, gingerroot, garlic and peanuts and stir for a while.
7. Serve on plate with sugar snap peas.

chicken, sugar, tsin chinese chile peppers, szechuan peppercorns, peanuts, soy sauce, salt, arrowroot, sugar, white wine vinegar, fresh gingerroot, fresh garlic

Taken from www.food.com/recipe/chicken-with-szechuan-peppercorns-343173 (may not work)