Nutrition balance score
Good
Glycemic Index
42
Low
Glycemic Load
22
High
Nutrition per serving
Calories1350.4 kcal (68%)
Total Fat101.1 g (144%)
Carbs53.1 g (20%)
Sugars18.3 g (20%)
Protein54.8 g (110%)
Sodium4269.5 mg (213%)
Fiber10.7 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
1 lbchicken thigh
cut into 1" pieces
2 tspdark soy sauce
2 Tbsplight soy sauce
¼ tspwhite pepper
½ tspkosher salt
1 ½ Tbspcornstarch
4 Tbspavocado oil
1 Tbsprice vinegar
2 Tbspshaoxing wine
¼ tspmsg
1 Tbspsugar
½ cupchicken stock
6scallions
whites cut 1/2"
4dried red chilis
cut in half
1 tspground Szechuan peppercorns
5cloves garlic
minced
Instructions
Step 1
Cut chicken into 1" pieces
Step 2
Create marinade: Mix Chicken, 1 tsp dark soy sauce, 1 tbsp light soy sauce, 1/4 tsp white pepper, 1/2 tsp kosher salt, 1 tbsp shaoxing wine, 1 tbsp cornstarch, and 1 tbsp avocado oil and let marinade for 20 minutes
Step 3
Start cooking rice
Step 4
Creat sauce: Mix 1 tbsp light soy sauce, 1 tbsp rice vinegar, 1 tsp dark soy sauce, 1 tbsp shaoxing wine, 1/4 tsp msg, 1 tbsp sugar, 1/2 cup chicken stock, and 1/2 tbsp cornstarch and set aside
Step 5
In a wok over high heat, add 3 tbsp avocado oil and add chicken. Cook until cooked through and set aside (4-5 minutes)
Step 6
In remaining oil over medium high heat, fry chilis and szechuan peppercorn powder for ~15 seconds then add garlic for another ~15 seconds. Add back chicken and sauce. Continue cooking until sauce has thickened.
Step 7
Add scallion whites and cook for ~30 seconds to combine and serve over rice
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