Twice-Cooked Kung Pao Chicken with Oyster Sauce

Method

1. Prep and measure everything first; this kung pao chicken moves fast once the pan is hot.

2. Heat sesame oil over medium-high until shimmering.

3. Add fresh ginger and cook until fragrant, stirring so nothing catches.

4. Toss in the main ingredients with Sichuan peppercorn and stir-fry until just cooked through.

5. Taste, balance the seasoning, and serve right away while hot.