Spicy Chicken Stir Fry
Craving a spicy, flavorful meal? This Spicy Chicken Stir-Fry (辣子鸡丁) brings together bold Sichuan heat and comforting Taiwanese flavors. Tender chicken cubes are coated in a savory and spicy bean sauce, creating a delicious dish that pairs perfectly with steamed rice.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb (500g) chicken breast (cut into small cubes)
- 3 tablespoons cooking oil
- 2 cloves garlic (sliced thinly)
- 8 slices ginger
- 2 red chilies (seeded and sliced)
- 2 stalks scallions (trim and cut into 1.5 inch/3.5 cm lengths)
- 1/2 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/2 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- 1 tablespoon water
- 2 tablespoons Sichuan soy bean paste with chili ("douban jiang" or spicy bean sauce)
- 1 tablespoon sugar
- 1/2 cup water
- 1 tablespoon cornstarch
Instructions
- 1
Marinate the chicken cubes with all the marinade ingredients for 15 minutes. Meanwhile, mix the sauce ingredients in a separate bowl and set aside.
- 2
Heat a wok with 2 tablespoons of cooking oil. Stir-fry the marinated chicken until it is half cooked and the surface turns white. Transfer the chicken to a plate and set aside.
- 3
Clean the wok and add the remaining 1 tablespoon of oil. Once the oil is hot, add the garlic and ginger, and cook until aromatic.
- 4
Add the sauce to the wok and stir for a few seconds. Return the chicken to the wok and stir continuously until it is well coated with the sauce. Add the chili and scallions, stirring to combine evenly. Serve the dish with steamed rice.