Ingredients
1 tablespoon oil (peanut or vegetable)
1 pound chicken breast, cut into bite-sized pieces
10 dried red chilies
1 teaspoon Sichuan peppercorns, toasted and ground (optional)
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1/4 cup chicken broth (or water)
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Chinkiang (Chinese black vinegar) or balsamic vinegar
1 teaspoon sugar
2 teaspoons cornstarch (divided)
1/4 cup roasted peanuts, coarsely chopped
1 teaspoon sesame oil
4 green onions, sliced
Instructions
- In a bowl, mix chicken with 1 teaspoon cornstarch, 1 tablespoon light soy sauce, and a splash of oil. Marinate for 10 minutes.
- In another bowl, whisk together chicken broth, remaining soy sauces, vinegar, sugar, and remaining cornstarch to make the sauce.
- Heat oil in a wok or large skillet over medium-high heat until hot.
- Add dried chilies and Sichuan peppercorns (if using) and stir-fry for 30 seconds until fragrant.
- Add marinated chicken and stir-fry for 3–4 minutes until golden and nearly cooked through.
- Stir in garlic and ginger, cooking for 30 seconds.
- Pour in the prepared sauce and stir constantly until it thickens and coats the chicken.
- Add roasted peanuts, sesame oil, and green onions. Stir-fry for another minute.
- Serve immediately with steamed rice.
Notes
Adjust spice level by reducing or removing the seeds from the dried chilies.
Use boneless chicken thighs for a juicier texture.
Add vegetables like bell peppers or zucchini for extra color and crunch.
Substitute tamari for soy sauce to make it gluten-free.
Cashews or almonds can replace peanuts for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 310
- Sugar: 4g
- Sodium: 760mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
