Ingredients
4 servings
Marinade:
1 tablespoon soy sauce
2 teaspoons Chinese rice wine or dry sherry
1½ teaspoons cornstarch
1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes
Sauce:
1 tablespoon Chinese black vinegar
1 teaspoon soy sauce
1 teaspoon hoisin sauce
1 teaspoon sesame oil
2 teaspoons sugar
1 teaspoon cornstarch
½ teaspoon ground Sichuan pepper
2 tablespoons peanut or vegetable oil
8 to 10 dried red chiles
3 scallions, white and green parts separated, thinly sliced
2 garlic cloves, minced
1 teaspoon minced or grated fresh ginger
¼ cup unsalted dry-roasted peanuts
Step 1
Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat. Let stand at room temperature for 10 minutes.
Step 2
Prepare the sauce: In another bowl, combine the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch are dissolved and set aside.
Step 3
You may need to turn on your stove's exhaust fan, because stir-frying dried chiles on high heat can get a little smoky. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the chiles and stir-fry for about 30 seconds, or until the chiles have just begun to blacken and the oil is slightly fragrant. Add the chicken and stir-fry until no longer pink, 2 to 3 minutes.
Step 4
Add the scallion whites, garlic, and ginger and stir-fry for about 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.
Editor's note: This recipe was originally published in ‘The Chinese Takeout Cookbook’ by Diana Kand first appeared
Ingredients
4 servings
Marinade:
1 tablespoon soy sauce
2 teaspoons Chinese rice wine or dry sherry
1½ teaspoons cornstarch
1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes
Sauce:
1 tablespoon Chinese black vinegar
1 teaspoon soy sauce
1 teaspoon hoisin sauce
1 teaspoon sesame oil
2 teaspoons sugar
1 teaspoon cornstarch
½ teaspoon ground Sichuan pepper
2 tablespoons peanut or vegetable oil
8 to 10 dried red chiles
3 scallions, white and green parts separated, thinly sliced
2 garlic cloves, minced
1 teaspoon minced or grated fresh ginger
¼ cup unsalted dry-roasted peanuts
Step 1
Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat. Let stand at room temperature for 10 minutes.
Step 2
Prepare the sauce: In another bowl, combine the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch are dissolved and set aside.
Step 3
You may need to turn on your stove's exhaust fan, because stir-frying dried chiles on high heat can get a little smoky. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the chiles and stir-fry for about 30 seconds, or until the chiles have just begun to blacken and the oil is slightly fragrant. Add the chicken and stir-fry until no longer pink, 2 to 3 minutes.
Step 4
Add the scallion whites, garlic, and ginger and stir-fry for about 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.
Editor's note: This recipe was originally published in ‘The Chinese Takeout Cookbook’ by Diana Kuan and first appeared on Epicurious in July 2013.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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