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| 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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