Description
A bold and flavorful Chinese classic featuring tender chicken, crunchy peanuts, and a spicy-sweet sauce with authentic Sichuan flair.
Ingredients
- Boneless Chicken Thighs: 1 pound, cut into bite-sized pieces
- Soy Sauce: 2 tablespoons
- Shaoxing Wine: 1 tablespoon
- Cornstarch: 2 teaspoons
- Dried Red Chilies: 8 to 12 pieces
- Sichuan Peppercorns: 1 teaspoon
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon, minced
- Scallions: 3, chopped
- Roasted Peanuts: ½ cup
- Vegetable Oil: 2 tablespoons
- Soy Sauce: 2 tablespoons (for sauce)
- Dark Soy Sauce: 1 tablespoon
- Rice Vinegar: 1 tablespoon
- Sugar: 1 tablespoon
- Water: 2 tablespoons
- Cornstarch: 1 teaspoon (for sauce)
Instructions
- Preheat Your Equipment: Heat your wok or large skillet over medium-high heat until very hot.
- Combine Ingredients: Marinate chicken with soy sauce, Shaoxing wine, and cornstarch. In another bowl, mix all sauce ingredients.
- Prepare Your Cooking Vessel: Add oil to the hot pan. Toast dried chilies and Sichuan peppercorns until aromatic.
- Assemble the Dish: Add marinated chicken and stir-fry until browned and cooked through.
- Cook to Perfection: Toss in garlic, ginger, scallions, and peanuts. Pour in the sauce and stir to coat.
- Finishing Touches: Cook another 1–2 minutes until sauce thickens and clings to chicken.
- Serve and Enjoy: Serve over steamed rice or noodles, garnish with extra scallions if desired.
Notes
- Use high heat to preserve texture and prevent steaming.
- Adjust chilies based on spice tolerance.
- Double the sauce if you like it extra saucy.
- Let ingredients come to room temperature for even cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg