Kung Pao Chicken with Peanuts and Scallions

Method

1. Cut chicken into bite-sized pieces and marinate with 1 tbsp soy sauce for 15 minutes.
2. Heat oil in wok, sauté garlic and Sichuan peppercorns, add chicken and cook until browned.
3. Add peanuts, scallions, and remaining soy sauce, vinegar, and chili oil.
4. Stir-fry until chicken is cooked through and flavors meld.
5. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.