Chinese · Dinner
Sichuan Style Diced Chicken
Diced chicken thigh stir-fried with dried chilies and Sichuan peppercorns until numbing-hot and fragrant, tossed with peanuts, garlic and scallion in a savory-sweet soy-vinegar glaze. Quick high-heat wok cooking delivers the classic mala tingle balanced against caramelized edges, served hot over steamed rice.
$5
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
479Calories
40.8gProtein
27.8gFat
18.6gCarbs
6.4gSugar
4.6gFiber
1310mgSodium
195mgChol
6.1gSat Fat
645mgPotassium
65mgCalcium
3.7mgIron
0.6mcgVitamin B12
8.2mgVitamin C
protein-rich
low-carb
gluten-free-adaptable
spice-route
thirty-min-meals
Instructions
1
Prep
Toss chicken thigh in a small bowl with 1 tsp soy sauce, 1 tsp shaoxing wine and 1/2 tsp cornstarch; let sit 10 minutes.
2
Build
Whisk 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp sugar, 1/2 tsp cornstarch and 2 tbsp water until smooth.
3
Sear
Heat 1 tbsp vegetable oil in a wok over high heat until smoking, add chicken in one layer, sear 2-3 minutes until golden.
4
Toast
Push chicken aside, add dried chilies and sichuan peppercorns to cleared oil, toast 30 seconds over medium heat until fragrant.
5
Fry
Return chicken to wok with garlic, scallions and peanuts, toss constantly over high heat 1 minute until coated in chili oil.
6
Reduce
Pour in sauce mixture, stir-fry 1-2 minutes over high heat until thickened and glossy.
7
Plate
Transfer stir-fry to a plate and serve hot with steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g boneless chicken thigh
- 16-20 whole dried chilies
- 2 tsp2 tsp sichuan peppercorns
- 4 cloves4 cloves garlic
- 2 tsp2 tsp soy sauce (for marinade)
- 2 tsp2 tsp shaoxing wine (for marinade)
- 1 tsp1 tsp cornstarch (for marinade)
- 44 scallions
- 1 oz28g roasted peanuts
- 2 tbsp2 tbsp soy sauce (for sauce)
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sugar-white
- 1 tsp1 tsp cornstarch (for sauce)
- 4 tbsp4 tbsp water
- 2 tbsp2 tbsp vegetable oil
