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Creamy Skillet Chicken

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Sauce:

1/4 cup dry sherry

1 tbsp sherry vinegar

1/2 tbsp Chinese chili sauce

steamed jasmine rice or oriental noodles (optional)

In a bowl, combine the chicken strips, hoisin sauce, soy sauce, and 1 tbsp each of the garlic, ginger, and cornstarch. Marinate for 20 minutes.
Cut the zucchini into strips, 3 inches long by 1/4 -inch wide.
Heat 1 tbsp of peanut oil in a wok; stir-fry the chicken for 2 minutes. Remove from the wok and set aside.
Heat the remaining peanut oil in the wok; quickly stir-fry 1 tbsp of the garlic, ginger and Sichuan peppercorns for 20 seconds. Add the zucchini and corn, along with the sauce ingredients; cook for 2 minutes.
Return the chicken to the wok. Thicken the sauce with the mixture of cornstarch and water, if needed. Serve immediately.

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Sauce:

1/4 cup dry sherry

1 tbsp sherry vinegar

1/2 tbsp Chinese chili sauce

steamed jasmine rice or oriental noodles (optional)

Directions:

In a bowl, combine the chicken strips, hoisin sauce, soy sauce, and 1 tbsp each of the garlic, ginger, and cornstarch. Marinate for 20 minutes.
Cut the zucchini into strips, 3 inches long by 1/4 -inch wide.
Heat 1 tbsp of peanut oil in a wok; stir-fry the chicken for 2 minutes. Remove from the wok and set aside.
Heat the remaining peanut oil in the wok; quickly stir-fry 1 tbsp of the garlic, ginger and Sichuan peppercorns for 20 seconds. Add the zucchini and corn, along with the sauce ingredients; cook for 2 minutes.
Return the chicken to the wok. Thicken the sauce with the mixture of cornstarch and water, if needed. Serve immediately.

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