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A classic Sichuan stir-fry featuring tender chicken pieces, peanuts, vegetables, and chili peppers, all tossed in a savory, spicy, and slightly sweet sauce. It's a flavorful and beloved dish in Chinese cuisine.
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp cornstarch
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 0.5 cup peanuts roasted
- 10-15 dried red chilies stems removed
- 2 cloves garlic minced
- 1 inch ginger grated
- 0.5 cup bell pepper diced (red or green)
- 0.25 cup green onions chopped
- 2 tbsp soy sauce
- 1 tbsp black vinegar Chinkiang
- 1 tbsp Shaoxing wine
- 1 tbsp sugar
- 1 tsp cornstarch
- 0.25 cup chicken broth
Instructions
- Marinate the chicken: In a bowl, combine chicken pieces with 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, and 1 tsp sesame oil. Mix well and let sit for 15-20 minutes.
- Prepare the sauce: In a small bowl, whisk together 2 tbsp soy sauce, black vinegar, 1 tbsp Shaoxing wine, sugar, 1 tsp cornstarch, and chicken broth. Set aside.
- Stir-fry: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until lightly browned and almost cooked through, about 3-4 minutes. Remove chicken from the wok and set aside.
- Aromatics: Add dried red chilies to the wok and stir-fry for 15-30 seconds until fragrant (be careful not to burn them). Add minced garlic and grated ginger and stir-fry for another 30 seconds.
- Combine: Return the chicken to the wok. Add bell pepper and peanuts. Stir-fry for 1-2 minutes.
- Sauce and finish: Give the prepared sauce a quick stir and pour it into the wok. Cook, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
- Serve: Garnish with chopped green onions and serve immediately with steamed rice.
Notes
For extra crispiness, lightly fry the chicken until golden before adding to the sauce. Adjust chili flakes to your spice preference. Serve hot with steamed white rice.