Chinese · Dinner
Chicken With Chili And Peanuts
Wok-seared chicken thigh tossed with dried chilies, roasted peanuts and scallion in a glossy soy-vinegar sauce, finished with Sichuan-pepper heat. Quick high-heat stir-fry keeps the chicken tender while peanuts add crunch. Served over steamed rice.
$4
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
548Calories
45.2gProtein
26.8gFat
32.1gCarbs
6.9gSugar
3.8gFiber
1580mgSodium
198mgChol
5.4gSat Fat
690mgPotassium
58mgCalcium
3.1mgIron
0.5mcgVitamin B12
8mgVitamin C
gluten-free-adaptable
protein-rich
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Toss diced chicken with 1 tbsp soy sauce and 1 tsp cornstarch in a bowl and set aside.
2
Marinate
Let chicken sit for 10 minutes at room temperature until the coating sets.
3
Toast
Heat a dry wok over medium heat for 30 seconds, toasting dried chilies and crushed sichuan peppercorn until darkened and fragrant, then tip onto a plate.
4
Sear
Add 2 tbsp peanut oil to wok over high heat and sear chicken for 3 to 4 minutes, stirring constantly, until opaque and lightly browned.
5
Saute
Push chicken to one side, saute garlic, ginger and scallion whites over medium-high heat for 30 seconds until fragrant.
6
Build
Return chilies and peppercorn to wok, add soy sauce, rice vinegar and sugar, toss for 1 minute until glossed.
7
Finish
Stir in cornstarch slurry over medium heat for 1 minute until sauce coats the back of a spoon, then fold in peanuts off heat.
8
Plate
Spoon chicken and sauce over steamed rice and scatter scallion greens on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken thigh
- 2 tbsp2 tbsp soy sauce, for marinating
- 2 tsp2 tsp cornstarch, for marinating
- 1212 dried chilies
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 44 scallions, white and green parts separated
- 1 tsp1 tsp sichuan peppercorn
- 2.2 oz60g roasted unsalted peanuts
- 2 tbsp2 tbsp soy sauce, for sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sugar-white
- 1 tsp1 tsp cornstarch mixed with 2 tbsp water
- 4 tbsp4 tbsp peanut-oil
- 1 3/4 cup350g white-rice-cooked
