Description
A spicy Chinese stir-fry featuring chicken, peanuts, and vegetables in a bold sauce.
Ingredients
Scale
- 500g boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 8–10 dried red chilies
- 1 tablespoon Sichuan peppercorns
- 3 garlic cloves, minced
- 1-inch piece of ginger, minced
- 1 bell pepper, diced
- 100g roasted peanuts
- For the sauce: 2 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon sugar, 1 teaspoon cornstarch
Instructions
- Marinate the chicken with soy sauce, Shaoxing wine, and cornstarch for 15 minutes.
- Heat oil in a wok over high heat. Add dried chilies and Sichuan peppercorns; stir-fry until fragrant.
- Add garlic and ginger; stir-fry for 30 seconds.
- Add the marinated chicken and stir-fry until browned and cooked through.
- Add bell pepper and stir-fry for 2 minutes.
- Pour in the sauce mixture and cook, stirring, until the sauce thickens.
- Stir in roasted peanuts and remove from heat. Serve hot.
Notes
Adjust the number of chilies for desired spiciness. Serve with steamed rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Main Course
- Cuisine: Chinese
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 15g
- Protein: 35g