Marinate chicken thighs in tapioca starch, pink Himalayan salt, and Sichuan peppercorns for at least 30 minutes.
In a saucepan, combine all Sauce ingredients and simmer over medium heat, stirring constantly, until slightly thickened, about 5-7 minutes. Remove from heat and set aside.
Heat avocado oil in a carbon steel wok over high heat. Add chicken and stir-fry until deeply browned and cooked through, about 5-7 minutes. Remove chicken from wok and set aside.
Add vegetables to the wok and stir-fry until crisp-tender, about 3-4 minutes.
Pour Sauce into the wok with the vegetables and bring to a simmer. Return chicken to the wok and toss to coat with sauce. Add cashews and stir to combine.
Garnish with scallions and black sesame seeds. Serve immediately over steamed jasmine rice.
Ingredients
4
1.5 lbs680 gOrganic free-range chicken thighs
1/4 cup60 mLTapioca starch
1 tsp5 mLPink Himalayan salt
1/2 tsp2.5 mLSichuan peppercorns-finely ground
1/2 cup120 mLTamari
1/4 cup60 mLCoconut sugar
2 tbsp30 mLBlack rice vinegar
1 tbsp15 mLGochujang
1 tbsp15 mLTapioca starch
2 tbsp30 mLGarlic-minced
1 tbsp15 mLGinger-minced
1 tsp5 mLToasted sesame oil
1/4 cup60 mLChicken stock
1 cup120 gOrganic cashews-dry roasted
1150 gRed bell pepper-julienned
1150 gGreen bell pepper-julienned
1/275 gSweet onion-julienned
2 tbsp30 mLAvocado oil
2 tbsp30 mLScallions-thinly sliced
1 tbsp15 mLBlack sesame seeds
Equipment
Carbon steel wok
Saucepan
Mixing bowls
Instructions
Marinate chicken thighs in tapioca starch, pink Himalayan salt, and Sichuan peppercorns for at least 30 minutes.
In a saucepan, combine all Sauce ingredients and simmer over medium heat, stirring constantly, until slightly thickened, about 5-7 minutes. Remove from heat and set aside.
Heat avocado oil in a carbon steel wok over high heat. Add chicken and stir-fry until deeply browned and cooked through, about 5-7 minutes. Remove chicken from wok and set aside.
Add vegetables to the wok and stir-fry until crisp-tender, about 3-4 minutes.
Pour Sauce into the wok with the vegetables and bring to a simmer. Return chicken to the wok and toss to coat with sauce. Add cashews and stir to combine.
Garnish with scallions and black sesame seeds. Serve immediately over steamed jasmine rice.
Comments