Description
A bold and savory-sweet Chinese stir-fry made with tender chicken, crunchy peanuts, and colorful vegetables, all tossed in a spicy, tangy sauce — a restaurant favorite that’s easy to make at home.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breast or thighs, diced
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch
- 2 tbsp oil (for frying)
- 6–8 dried red chilies
- 1/2 cup unsalted roasted peanuts
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp sesame oil
- 1/2 tsp cornstarch
- 3 tbsp water
Instructions
- Marinate chicken in soy sauce, Shaoxing wine, and cornstarch for 15–20 minutes.
- In a small bowl, whisk together all sauce ingredients. Set aside.
- Heat oil in a wok or skillet over medium-high heat. Add dried chilies and stir-fry until fragrant, about 30 seconds.
- Add chicken and cook until browned and cooked through. Remove and set aside.
- In the same pan, add garlic, ginger, bell peppers, and green onions. Sauté for 2–3 minutes.
- Return chicken to the pan, pour in the sauce, and toss to coat everything evenly.
- Add peanuts, stir well, and cook for another minute until sauce thickens.
- Serve hot with steamed rice.
Notes
- Adjust chili quantity based on your spice tolerance.
- Use chicken thighs for a juicier result.
- Cashews can be used instead of peanuts for variation.
- For extra flavor, lightly toast the peanuts before adding.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
