Overview
A classic Sichuan recipe packed with bold spices and tender chicken.
About this recipe
A quintessential Chinese stir-fry showcasing succulent chicken pieces, peanuts, and chili peppers wrapped in a rich glaze.
A classic Sichuan recipe packed with bold spices and tender chicken.
Ingredients
Chicken Marinade
Sauce
Stir Fry
Equipment
- Wok Preferred for authentic stir-frying
- Chef's knife For dicing chicken and prepping veggies
- Measuring spoons
Instructions
-
In a bowl, mix the chicken with soy sauce, Shaoxing wine, and cornstarch. Let marinate for 15 minutes.
-
In a small bowl, whisk together the sauce ingredients: soy sauce, Chinkiang vinegar, hoisin sauce, sugar, and chicken broth.
-
Heat oil in a wok or large skillet over high heat. Add dried chilies and Sichuan peppercorns until fragrant.
-
Add marinated chicken and stir-fry until completely cooked through and lightly browned.
-
Stir in garlic, ginger, and the white parts of the green onions until aromatic.
-
Pour in the sauce mixture and let bubble until thickened and coating the chicken.
-
Stir in roasted peanuts and remaining green onions, then remove from heat and serve.
Nutrition
Calories
350
Protein
26g
Carbs
12g
Fat
21g
Fiber
2g
Sugar
6g
Sodium
780mg
Serving Size
1 serving
Cooking Timeline
Recipe Scorecard
Overall
9.3
/10
Expert
4.9
95% conf.
Expert Review
Verdict
An incredible balance of savory, spicy, and nutty flavors that beats takeout.
Pros
- Quick to cook
- Bold authentic flavor
- Great crunch from peanuts
Cons
- Requires precise prep work
AI Insights
Summary
A quintessential Chinese stir-fry showcasing succulent chicken pieces, peanuts, and chili peppers wrapped in a rich glaze.
Tips
- Prep all ingredients before heating the wok, as cooking goes very fast
- Use chicken thighs instead of breasts for a juicier texture
- Toast the peanuts lightly if they are raw before adding them
Substitutions
- Chicken thighs → Tofu or firm white fish
- Peanuts → Cashews
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Pairing
- Steamed jasmine rice
- Garlic bok choy
AI Cooking Assistant
Ask about substitutions, timing, or technique for this recipe.
FAQ
Can I make it less spicy?
Yes, reduce the amount of dried red chilies and omit the Sichuan peppercorns.
What can I use instead of Chinkiang vinegar?
Apple cider vinegar or white balsamic vinegar can be used as a substitute.
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4.9 expert rating
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