AMAZING CHINESE NOODLES RECIPE.....

Chicken & Marinade: 500g chicken thighs or breast (cut into bite-sized cubes) 1 tbsp soy sauce 1 tbsp Shaoxing rice wine (or dry sherry) 1 tsp cornstarch Sauce Mixture: 1.5 tbsp soy sauce 1 tbsp dark soy sauce 1 tbsp Chinese black vinegar (or balsamic vinegar) 1 tbsp sugar 1 tsp cornstarch + 2 tbsp water (slurry) Aromatics & Extras: 6–8 dried red chilies (deseeded and halved) 1 tsp Sichuan peppercorns (optional, for signature buzz) 3 cloves garlic (minced) 1 inch ginger (minced) 3 green onions (cut into 1-inch lengths) 1/2 cup roasted unsalted peanuts 2 tbsp cooking oil Cooking Instructions Marinate the chicken: Mix the cubed chicken with soy sauce, rice wine, and cornstarch. Let sit for 15 minutes. Mix the sauce: In a small bowl, whisk together soy sauce, dark soy sauce, black vinegar, sugar, and the cornstarch slurry. Set aside. Sear the chicken: Heat 1 tbsp oil in a wok or large skillet over high heat. Add the chicken and stir-fry for 4–5 minutes until browned and cooked through. Remove and set aside. Bloom aromatics: Heat remaining 1 tbsp oil on medium-low heat. Add dried chilies and Sichuan peppercorns, stirring for 30 seconds until fragrant (be careful not to burn the chilies). Add garlic, ginger, and the white parts of the green onions, frying for another 30 seconds. Combine & thicken: Return chicken to the wok. Give the sauce mixture a quick stir and pour it in. Toss everything continuously over medium-high heat for 1–2 minutes until the sauce glossy-coats the chicken. Finish: Stir in the green onion tops and roasted peanuts. Serve immediately over warm jasmine rice. #CHINESE #NOODLES #RECIPECHINESENOODLESRECIPE