Garlic and Lime Sichuan-Style Kung Pao Chicken

Method

1. Mix minced garlic into the sauce and add lime juice to the dish.
2. Cut chicken into bite-sized pieces and marinate with 1 tbsp soy sauce and 1 tbsp cornstarch for 15 minutes.
3. Heat 2 tbsp vegetable oil in a wok over high heat. Sauté garlic and Sichuan peppercorns until fragrant.
4. Add chicken and cook until browned and nearly cooked through, about 5 minutes.
5. Stir in peanuts, scallions, and remaining soy sauce, vinegar, and chili oil. Cook for 2-3 minutes until flavors meld.
6. Check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer before serving.