Marinade Ingredients
- 1 tbsp Worcestershire Sauce
- 1 tbsp White Wine
- 1 tbsp Corn Starch
Main Ingredients
- 12 oz Chicken Thighs, trimmed & cubed
- 3 tbsp Vegetable Oil
- 1/3 cup Cashews
- 1 Leek, halved, rinsed & thinly sliced
- 1 inch Ginger, peeled & finely chopped
- 2 Garlic Cloves, thinly sliced
- 1 tbsp Sichuan Peppercorns, finely ground
- 1/2 cup White Wine
- 1/4 cup Beef Broth
- 2 tbsp Rice Vinegar
- 2 tbsp Cane Sugar
- 1 tbsp Sriracha
- 1/2 tbsp Kosher Salt
- 1 tbsp Water + 1/2 tbsp Cornstarch
- 2 Green Onions, chopped
- Dried Chilies (optional)
Instructions
- Whisk marinade ingredients together well
- Add trimmed, cubed chicken pieces along with marinade mixture to an air tight container, mix well to coat pieces thoroughly, then seal and refrigerate for one hour
- Warm vegetable oil in a large wok over medium-high heat
- Add marinated chicken to the wok and sauté until golden and just cooked through, around 4 minutes
- Transfer chicken to a separate dish and set aside
- Add additional oil to the wok if necessary
- Add chopped cashews to the wok and sauté while stirring for 1 minute
- Add leek & ginger to the wok and sauté for 2 minutes, stirring frequently
- Add garlic and finely ground Sichuan pepper to the wok, sauté for 1/2 a minute, stirring frequently
- Add white wine to the wok and stir to deglaze while the wine reduces
- Add beef broth, vinegar, sugar, salt and sriracha sauce to the wok, stirring for a minute to combine
- In a small bowl, whisk the cornstarch and water together, then add the slurry to your wok
- Transfer chicken and any reserved juices back to the wok and gently combine
- Warm through for one minute, remove from heat and serve immediately
About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.