1 tablespoon chinese cooking wine (or rice wine vinegar)
2 teaspoons fresh minced ginger
½ tablespoon honey (or sugar)
For the chicken:
½ kilogram chicken breasts fillet, chopped
½ cup cornstarch
¼ cup peanut oil, (or olive oil)
5 green onions, chopped (green and white parts separated)
2 bell peppers, (red & green), chopped
3-5 dried red chilies, (2 to 3 teaspoons of red pepper flakes)
3 cloves garlic, thinly sliced
sea salt and ground black pepper to taste
Toasted sesame seeds
Make the Sauce: Stir the cornstarch and water together until thoroughly combined in a small mixing dish. Whisk in the honey, minced ginger, soy sauce, Hoisin sauce, toasted sesame oil, and rice wine vinegar. Set aside.
For the Chicken Breast Fillet: In a medium size bowl, combine the cornstarch and chicken. Toss to evenly coat the chicken with the cornstarch.
In a large wok, over medium-high heat, heat half of the oil. Fry the breaded chicken and sauté for 3 minutes, brown the chicken on all sides. Remove from oil and transfer into a plate lined with paper towels.
In the same wok, heat remaining oil. Saute bell peppers, dried red chilies, and white sections of the green onions. Stir fry for about 10 minutes or just until the dried red chilies start to hydrate in the oil. Then add the garlic and sauté for a few seconds until just fragrant.
Add back the chicken to the pan, mix in the Szechuan sauce, and toss them together. Let it cook until the chicken is cooked through for about 5 minutes and the sauce is thickened.
Season with one teaspoon sesame oil, salt and freshly ground black pepper to taste. Garnish with toasted sesame seeds and green onions. Serve and enjoy!