Ingredients

• 1.5 pound chicken breast, cut into 3/4-inch cubes
• 3 tablespoon vegetable oil
• 1 cup roasted unsalted cashews
• 4 clove garlic, minced
• 1 tablespoon fresh ginger, minced
• 7 whole dried red chilies, seeds removed
• 1 teaspoon Sichuan peppercorns
• 3 tablespoon low-sodium soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 0.5 teaspoon cornstarch
• 0.25 teaspoon white pepper
• 2 whole scallions, sliced, white and green parts separated
• 1 teaspoon sesame seeds

Steps

1. Cut chicken breast into 3/4-inch cubes and pat dry with paper towels.
2. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, cornstarch, and white pepper until smooth. Set sauce aside.
3. Mince garlic and ginger, then remove seeds from dried red chilies using your fingers or a knife.
4. Slice scallions into 1-inch pieces, keeping white and green parts in separate piles.
5. Heat 1.5 tablespoons of vegetable oil in a large wok or 14-inch skillet over medium-high heat until shimmering.
6. Working in two batches to avoid overcrowding, add half the chicken cubes to the hot wok and cook without stirring for 2 minutes to develop a golden crust.
7. Stir the first batch and cook for another 2 minutes until cooked through, then transfer to a clean plate.
8. Add the remaining 1.5 tablespoons of oil to the wok and repeat the same searing process with the second batch of chicken (2 minutes per side), then transfer to the plate.
9. Add dried red chilies and Sichuan peppercorns to the wok and cook for 30 seconds, stirring constantly to toast the spices and release their aroma.
10. Add minced garlic and ginger to the wok and stir-fry for 15 seconds until fragrant.
11. Pour the prepared sauce into the wok and stir constantly for 30 seconds until it begins to thicken.
12. Return all cooked chicken to the wok along with the cashews and white parts of the scallions. Toss everything together for 1 minute until the chicken is coated in the sauce and heated through.
13. Transfer the stir-fry to a serving platter and immediately garnish with green scallion pieces and sesame seeds.
14. Serve immediately over steamed white rice or jasmine rice.