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In a hot wok, add the peanut oil and saute the chicken with the garlic and pepper until almost completely cooked. Remove the chicken from the wok for the time being.
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To the hot wok add the additional oil and chilies.
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Toss the chilies in the oil for a few seconds before adding all the following ingredients quickly and all at once (I like to mix them together before starting to cook): the rice wine, Hoisin sauce, Black Bean Sauce, sugar, grated ginger root, Chinese 5 spice powder, toasted sesame oil, ight soy sauce, dark soy sauce and freshly ground black pepper.
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Reduce the heat on the wok to medium and bring the sauce to a simmer before adding the chicken back to the wok along with the red pepper and chopped green onions.
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Cook for an additional minute.
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To thicken the sauce stir in a slurry of about 1 ounce water mixed with 1 tsp corn starch. If you want he sauce thicker, just make a little more of the slurry to add.
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Serve on a bed of rice or Chinese noodles and garnish with toasted peanuts or cashews.