I hope my dad doesn't read this as I grew up with him cooking some amazing dishes, but this recipe my friend gave me at university fast became by far my favorite and it's easy too!
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
391 Calories
Recipe Instructions
Step 1
Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
Step 2
Heat the oil in a large skillet over medium-high heat.
Step 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.
Step 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.
Ingredients
½ teaspoon salt
1 tablespoon honey
3 tablespoons vegetable oil
1 tablespoon minced garlic
4 green onions, chopped
1 tablespoon minced fresh ginger root
1 teaspoon sesame oil
2 tablespoons dry sherry
2 tablespoons dark soy sauce
2 tablespoons rice vinegar
1 teaspoon black peppercorns
6 boneless skinless chicken thighs, cut into chunks
