Ingredients

• 1 tablespoon honey
• 1 teaspoon black peppercorns
• 0.5 teaspoons salt
• 2 tablespoons dark soy sauce
• 2 tablespoons dry sherry
• 6 bonelesss skinless chicken thighs , cut into chunks
• 3 tablespoons vegetable oil
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• 1 tablespoon crumbled dried red chile pepper
• 4 greens onions , chopped
• 1 teaspoon hot bean sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil

Instructions

1. 1 Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
2. 2 Heat the oil in a large skillet over medium-high heat.
3. 3 Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
4. 4 Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.

Nutrition per serving