Description
A bold, spicy stir-fry featuring tender chicken, crunchy peanuts, and vibrant bell peppers tossed in a sweet and savory sauce with a Sichuan kick.
Ingredients
Scale
- 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 8 to 10 dried red chilies
- 1 teaspoon Sichuan peppercorns
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 scallions, chopped
- 1/2 cup toasted peanuts
- 1 teaspoon sesame oil
Instructions
- Heat a wok or large skillet over high heat until smoking hot.
- Mix chicken with 1 tablespoon soy sauce and cornstarch in a bowl. In another bowl, combine remaining soy sauce, hoisin, vinegar, sugar, and sesame oil.
- Add oil to the hot wok. Stir-fry dried chilies and Sichuan peppercorns for 30 seconds.
- Add marinated chicken and cook until browned. Remove and set aside.
- Stir-fry garlic, ginger, and bell peppers for 2 minutes. Return chicken to the wok and add the sauce. Toss to coat.
- Stir in peanuts and scallions, mix well until warmed through.
- Serve hot over rice or noodles.
Notes
- Toast the peanuts for deeper flavor.
- Prep all ingredients before cooking for ease.
- Adjust chili quantity to your heat preference.
- Double the sauce if serving with extra rice.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 880mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg