Instructions

1. 1

   Cut the chicken breast into bite-sized cubes and marinate with a little soy sauce and half of the cornstarch.

2. 2

   For the sauce, whisk the remaining soy sauce, rice vinegar, maple syrup and the rest of the cornstarch until smooth.

3. 3

   Heat the peanut oil in a wok and briefly toast the dried chilies with the Sichuan pepper until fragrant.

4. 4

   Add the chicken cubes and stir-fry over high heat until browned all over.

5. 5

   Add chopped garlic, ginger, diced celery and spring onions, pour in the sauce and let it thicken briefly.

6. 6

   Finally stir through the peanuts and serve at once with rice.