If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1 lb. boneless, skinless chicken - either breasts or thighs are fine, cubed
3 tablespoons Shaoxing Chinese rice wine (or dry sherry)
2 tablespoons sugar
3 tablespoons chicken stock
1 tablespoon Chinese black vinegar (or balsamic vinegar)
1 tablespoon sesame oil
3 tablespoons neutral oil
1/2 cup diced red pepper
5 green onions, white & light green parts, sliced into 1 inch pieces
1/2 yellow onion, thinly sliced
12 dried hot red chiles - 6 left whole and 6 each cut crosswise into 3 or 4 pieces
2 large cloves garlic, minced
1/2 tablespoon fresh ginger, finely chopped
Directions
Put diced chicken in a large bowl, sprinkle evenly with cornstarch, and drizzle with 1 tablespoon of the soy - mix well to combine everything and set aside for 15 minutes
While it marinates, combine remaining soy sauce, rice wine, sugar, chicken stock, vinegar and sesame oil in a bowl - mix well and set aside
Heat wok until just beginning to smoke, add a tablespoon of oil then marinated chicken - cook stirring often until almost cook through - about 3 minutes, remove to a bowl
Return wok to heat, add another tablespoon of oil and put in red pepper, yellow onions, green onions and chilies - cook until beginning to soften, about 3 minutes then add garlic & ginger and cook another minute or so
Add back in chicken, stirring to warm through then add the sauce - stirring constantly to mix through chicken until sauce thickens, about 2 minutes.
