Description
A classic Sichuan stir-fry featuring spicy, sweet, salty, and nutty flavors with crisp-tender chicken and a glossy sauce.
Ingredients
Scale
- 1.5 lb (700 g) boneless skinless chicken thighs
- 1 tsp soy sauce
- 1 tsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch
- A pinch of salt
- 3 tbsp soy sauce (for sauce)
- 1 tbsp black vinegar
- 2 tbsp Chinese Shaoxing wine
- 1 tbsp hoisin sauce (optional)
- 1 tbsp brown sugar
- 1/2 cup chicken stock
- 1 tsp cornstarch (for sauce)
- 2 tbsp oil (for stir-frying)
- 2 cloves garlic, minced
- 1-inch ginger, minced
- 8–10 dried chiles
- 1 tsp crushed Sichuan peppercorns
- 1 bell pepper, chopped
- 2 scallions, chopped
- 1/3 cup toasted peanuts
- 1 drizzle of sesame oil
Instructions
- Slice the chicken thighs into bite-sized pieces and marinate with soy sauce, Shaoxing wine, cornstarch, and salt for 10–15 minutes.
- Mix the sauce ingredients (soy sauce, black vinegar, Shaoxing wine, hoisin, brown sugar, chicken stock, and cornstarch) in a small bowl.
- Heat a wok over high heat until smoking, add oil, and stir-fry the marinated chicken until cooked and browned, about 3–4 minutes. Remove from the wok.
- Stir-fry the minced garlic, ginger, dried chiles, and Sichuan peppercorns for 30 seconds.
- Add the bell peppers and scallions; stir-fry for another minute.
- Return the chicken to the wok, pour in the sauce, and toss until the mixture is glossy and thickened, about 1 minute.
- Finish with toasted peanuts and a drizzle of sesame oil before serving.
Notes
Serve over steamed rice and garnish with extra peanuts and scallions. This dish can be made vegan by substituting chicken with firm tofu or seitan.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 9g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg