Ingredients
4chicken breast halves,skinless, boneless, cut into 1-inch cubes
20large shrimp,peeled, deveined
4tspsoy sauce
4tsprice wine,plus an additional 2 tbsp
2tspsesame oil,plus more to taste, optional
1tbspcornstarch
½cupvegetable oil,divided
4garlic cloves,minced
16red chile peppers,dried, cut in half
2tspSzechuan peppercorns
1red bell pepper,sliced
1green bell pepper,sliced
¼cupdark soy sauce
2tspwhite sugar
1cuppeanuts,salted
4green onions,cut into 3-inch lengths
Preparation
Combine the chicken and shrimp in a mixing bowl along with 4 teaspoons of soy sauce, 4 teaspoons of rice wine, and 2 teaspoons of sesame oil.
Sprinkle with the cornstarch, and mix until evenly combined.
Set aside to marinate for 25 minutes.
Heat half of the vegetable oil in a wok over high heat. Stir in the chicken and shrimp, and cook for about 5 minutes until the chicken has turned white on the outside and is still a bit pink in the center.
Remove the chicken and wipe the wok clean.
Heat the remaining vegetable oil over high heat. Stir in the garlic, and cook for a few seconds until the garlic begins to turn brown.
Stir in the dried chilis and Szechuan peppercorns. Cook and stir for a few seconds until the peppers begin to darken.
Add the red and green bell peppers, dark soy sauce, 2 tablespoons of rice wine, and 2 tablespoons of sugar.
Bring to a boil, stir in the chicken, and cook for about 5 minutes more until the peppers are nearly tender, and the chicken is no longer pink in the center.
Stir in the peanuts and green onion until the green onion becomes limp.
Stir in a few drops of sesame oil to serve. Enjoy!
