Ingredients
2 boneless skinless chicken breasts
4 garlic cloves
4 slices of ginger
5 green onion, cut into 10 cm lenght
2 tbs oil
1 cup of Sichuanese dried red chilis
1 teaspoon Sichuan pepper
2/3 cup roasted unsalted peanuts
MARINADE: 1/2 teaspoon salt
2 teaspoons soy sauce
1 teaspoon Shaoxing rice wine
2 teaspoons cornstarch
1 tablespoon water
SAUCE : 3 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
3 teaspoons black Chinese vinegar
1 teaspoon sesame oil
1 tablespoon chicken stock
Directions
Cut the chicken into 1/2-inch small cubes.
Place in a small bowl and mix in the marinade ingredients for 5 mins.
finely slice the garlic and ginger,
cut chilli peppers in half , discard seeds
Combine the sauce ingredients in a small bowl
heat 2 tablespoons of oil over a high heat, add the chili and Sichuan pepper and stir briefly until spicy and fragrant.
add the chicken and stir fry over a high flame, stirring constantly.
add the ginger, garlic, and green onion and continue to stir-fry until fragrant and the meat is cooked
add the sauce to the wok, continuing to stir and toss until sauce is absorbed and thick, add the peanuts, stir well, serve.
This is very good for every day healthy cooking. You don’t need to worry about side effect of Teflon pans. Check out more from customer reviews.
which I have bought recently. Compare to my recent bought 
which only has 800W power, it is small and powerful (1500W), make a little bit noise when it’s up, because it is fan active, but still consider to be silent. It is also cool as it has auto control of temperature which you can set it up and leave. We use it at bed room about 18×20, turn on before sleep, did not feel cold at all, very good. Only thing I need mention is I have to set it as 70 degree to keep room at 65, it’s not a big deal though. Now it is Nov. not too cold, let’s see how far it will go as the real winter comes in.
Happy holiday! 
