Post No. 200 - Szechuan Peppery Hot Chicken with Stirfried Green Beans

It is hard for us to believe that this is the 200th post on the blog. We never would have guessed we prepared so many different dishes.
This is a nice spicey dish that uses Szechuan peppercorns that we got for Christmas. Cut 1lb. of boneless skinless chicken breasts into strips and set aside. Mix 2T chopped scallions, 1T sesame oil, 1T sesame seeds (we left the seeds out), 2T red wine vinegar, 3T soy sauce, 3T chicken stock, 1t ground Szechuan peppercorns, 2T hot chili oil in a bowl and set aside. Stir fry the chicken along with 1 lb. bean sprouts and pour the sauce over just before serving. Delicious but very spicey.
For the beans: In a bowl mix 3/4C water, 2T sake, 1T soy sauce, 1T cornstarch, 3T sugar, 1 1/2T Miso, 1T rice wine vinegar, 1 1/2T garlic chili sauce. Chop 3 scallions roughly and stirfry along with 1 1/2 lb. green beans. As the beans cook, pour the sauce over them and cook until thickened.
We served these alone with steamed white rice.