300 g boneless, skinless chicken breasts, cut into bite-sized pieces

1 tsp light soy sauce (for marinade)

½ tsp white pepper

1 tsp cornstarch (for marinade)

1 tbsp light soy sauce (for sauce)

1 tbsp dark soy sauce

1 tbsp oyster sauce

1 tbsp vinegar (apple cider or rice vinegar)

1 tsp sugar

1 cup water

1 tsp cornstarch (for sauce)

4–5 dried chili peppers, cut and deseeded

1 tbsp peanuts (raw or roasted)

2 tbsp vegetable oil

2 cloves garlic, minced

1-inch piece fresh ginger, julienned

½ onion, sliced

½ tsp ground Sichuan peppercorns (optional)

Spring onions, for garnish

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In a bowl, combine chicken with light soy sauce, white pepper, and cornstarch. Marinate for 20 minutes (or overnight for deeper flavor).
In a separate bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, vinegar, sugar, water, and cornstarch. Set aside.
Heat a dry pan over medium heat. Toast the dried chilies and peanuts until fragrant, then remove and set aside.
Add vegetable oil to the same pan. Stir-fry the marinated chicken until browned and cooked through.
Add garlic, ginger, and onion. Stir-fry for 1–2 minutes until fragrant. Return chilies and peanuts to the pan.
Pour in the sauce and stir until it thickens and coats everything evenly. Add Sichuan peppercorns if using.
Garnish with spring onions and serve hot with steamed rice.

Swap chicken for tofu or tempeh for a vegetarian option.

Add bell peppers, mushrooms, or zucchini for extra vegetables.

Use cashews instead of peanuts for a different nutty flavor.

Adjust dried chilies to control spiciness.

Replace rice with noodles or cauliflower rice for variety.

Store leftovers in the fridge up to 3 days; not ideal for freezing.