1 tablespoon honey

1 teaspoon black peppercorns

½ teaspoon salt

2 tablespoons dark soy sauce

2 tablespoons dry sherry (or Shaoxing wine)

6 boneless, skinless chicken thighs, cut into chunks

3 tablespoons vegetable oil

1 tablespoon minced fresh ginger root

1 tablespoon minced garlic

1 tablespoon crumbled dried red chile pepper

4 green onions, chopped

1 teaspoon hot bean sauce

2 tablespoons rice vinegar

1 teaspoon sesame oil

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In a small bowl, combine honey, black peppercorns, salt, soy sauce, and dry sherry. Add chicken chunks and marinate for 15–20 minutes.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken and cook 5–6 minutes, stirring occasionally, until browned and cooked through. Remove and set aside.
In the same pan, add ginger, garlic, and dried red chile pepper. Stir-fry for about 1 minute until fragrant.
Add chicken back to the pan along with green onions, hot bean sauce, and rice vinegar. Stir to coat evenly.
Drizzle in sesame oil, toss well, and cook another 1–2 minutes.
Serve hot with steamed rice.

Use chicken breast instead of thighs for a leaner option.

Adjust heat by changing the amount of dried chilies.

Shaoxing wine is more authentic than dry sherry if available.

Add broccoli, bell peppers, or snap peas for extra vegetables.

Chili garlic paste can replace hot bean sauce.

Store leftovers up to 4 days in the fridge or 2 months in the freezer.